IZI 10 kg

IZI light weight, rigid polymer foam 5 kg + 5 kg

Light weight liquid polymer foam which hardens into a rigid foam in a few minutes with an exothermic reaction. Its expansion rate is 15 x.
Tax rate
22 %
Price with VAT:
122,00 €
ADD TO CART

IZI

IZI is a two-component light weight polymeric material that hardens into a rigid foam in a few minutes with an exothermic reaction. 

One kilogramme of liquid IZI produces approx. 15-20 litres of rigid foam with free foaming.

 

USE

- furniture parts 

- prototypes (industrial design, model making)

- pipes, reservoars  insulation

- casting figures (wood imitation)

- filler for unsinkable boats, ships

- mold making

- simple sandwich elements (containers, construction)

- sound and heat insulation

- scenography, theatre, film objects

- jewellery stands

 

PROPERTIES 

Density at free foaming - open mold: 60 kg/m3

Easily painted.

 

USE

 1/ Thoroughly mix each component in its original container.

2/ Weigh the appropriate amount and mix both components in a PP, PE, metal or glass container.

3/ Pour the mixture into a silicone rubber, metal or epoxy mold. Apply a release agent to a metal or epoxy mold.

 

WARNING: Component B is corrosive and a health hazard. Use protective goggles and gloves, ensure the work area is well ventilated.

Mixing ratio A:B
1:1
Pot life
100 seconds (at 22-25°C)

Related products

    Samson Kamnik d.o.o., Kovinarska cesta 28 1241 Kamnik T: +38 1 8317 255; +386 1 8319 260, F: +386 1 8317 179 E: darja@samson-kamnik.si
    Cookie - Analitics
    They are used to record the website's obscurity analysis and provide us with data to provide a better user experience.
    Cookie - social
    Cookies required for plug-ins for sharing content from social media sites.
    Cookie - chat
    Cookies allow you to sign up, contact and communicate through the communication plug-in on the page.
    Cookie - marketing
    They target targeted advertising based on past user's activity on other sites.
    What are cookies?
    By visiting and using the site, you consent to the use and recording of cookies.OK Learn more about cookies