DETAILS OF MANUFACTURING PROCEDURE OF DISHED END

(A) Visual Inspection :

a. Check for material identification marks with Mill Test Certificate
b. Checking of Blank diameter and thickness & surface finishing.
c. Check welds finish, grinding, and dress up.
d. Check for use of Template as per drawing & dimensions.
e. Check for use of Die & Punch

(B) Template for Dished ends measurement :-

a. Tori-spherical shape Dished end ( Where K.R = 15 % of Diameter dished end &
C.R. = 80% of diameter of dished end )
b. 2 : 1 Ellipsoidal shape Dished end (As per actual 2 : 1 Ellipsoidal shape as per
attached drawing ) OR (Where K.R. = 17 % of
I.D. of dished end and C.R. = 90 % of I.D. of
dished end )

c. Hemi-spherical shape Dished end

(C) Tolerances : - As per ASME SEC VIII code

a. Ovality :  1% of Diameter of dished end
b. Over crowning : +1.25% of Inside diameter of dished end
c. Under crowning : - 5/8 % of Inside diameter of dished end
d. On S.F. :  5mm

(D) a. Pre-forming/Crowning of dished end by cold forming process on Hydraulic press with
std. die and punch.
b. Checking of Crown Radius by Template after pre-forming/crowning of dished end.
c. Knuckle portion shall be done by Cold spinning process on Spinning Machine.
d. Gauging of dished ends at junction area of Crown & Knuckle portion after final forming.
e. Level cutting & grinding on Edge portion after gauging of dished end.

( E) Dimensional Inspection :
a. Inspection of dished end with relevant gauge for crown radius, knuckle radius, straight
face, final depth after final level cutting/grinding
b. Checking of thickness by Ultrasonic D-Meter at Cross section area.
c. D.P. Test on Knuckle zone and Edge portion for surface crack check