Hellermann Tyton Detectable Cable Tie, Blue, 3.5mm x 150mm, 1 pc(s)x, MCT30R-PA66MP-BU-C1 111-00829 111-00829 Data Sheet
Product codes
111-00829
C a b l e T i e s a n d F i x i n g s
C a b l e T i e s I n s i d e S e r r a t e d
77
1.2
Material
Polyamide 6.6 with metal particles (PA66MP)
Colour
Blue (BU)
Operating
Temperature
-40 °C to +85 °C Continuous,
(+105 °C for 500 h)
(+105 °C for 500 h)
Flammability
UL94 HB
• MCT-Series
The MCT with metal content.
A safe and contamination free production process
with MCT.
with MCT.
Cable Ties for food industry,
detectable
detectable
HACCP (Hazard Analysis of Critical Control
Points) is a directive of the EU, developed by
the Codex Alimentarious of the World
Health Organisation. This demands that
effective food safety systems are established
through the application of systematic
approaches to hazard and risk analysis.
Features and Benefits
The MCT ties have metal content dispersed
throughout the head and strap of the cable
tie. These ties can be used as part of the
HACCP process. The 'unique' blue colour
assists in the visual detection and greatly
reduces the risk of contamination.
Application
The Metal Content Tie is a cable tie
specifically designed for use in the food &
pharmaceutical processing industries. A
unique manufacturing process, involving the
inclusion of a metallic pigment, enables even
small 'cut-off' sections of the tie to be
detected by standard metal detecting
equipment. Ideally suited for the installaton
of cabling in and around the manufacturing
process.
MCT
*HACCP = Hazard Analysis Critical Control
Points HACCP stands for Hazard Analysis
Critical Control Points. It is a method of
identifying and eliminating potential hazards
in food production. Those hazards that
cannot be eliminated are controlled in such
a way that the consumer is protected. These
controls are known as Critical Control Points
(CCPs). They are CRTICAL because if they
fail or are not carried out, the risk of the
product harming the customer, increases.
Points HACCP stands for Hazard Analysis
Critical Control Points. It is a method of
identifying and eliminating potential hazards
in food production. Those hazards that
cannot be eliminated are controlled in such
a way that the consumer is protected. These
controls are known as Critical Control Points
(CCPs). They are CRTICAL because if they
fail or are not carried out, the risk of the
product harming the customer, increases.
Article-No.
Type
Length
(L)
Width
(W)
Bundle
Ø max.
Min. Tensile Strength
(N)
Application
Tool
111-01225
MCT18R
100
2.5
22
80
1–3, 5
111-00829
MCT30R
150
3.5
35
135
1–10
111-00830
MCT50R
200
4.6
50
225
1–10
111-00831
MCT50L
390
4.7
110
225
1–10
111-01136
MCT120R
380
7.6
100
535
6–10
Releasable
111-00937 MCTRELK2M
250
4.6
65
225
1–10
All dimensions in mm. Subject to technical changes.
halogenfree
Material Data
Technical Table
Date of issue: April 2011