Generally speaking, it is a processing process of hot rolling → pickling → cold rolling. Although the steel plate will heat up due to rolling during processing, it is still called cold rolling. Due to the continuous cold deformation of hot rolling, the mechanical properties are relatively poor and the hardness is too high. It must be annealed to restore its mechanical properties, and those without annealing are called hard rolled plates.
Cold rolling is to further thin the No.1 steel plate to the target thickness at room temperature. Compared with hot-rolled steel plates, cold-rolled steel plates have more precise thickness, smooth and beautiful surface, and various superior mechanical properties, especially in terms of processing performance. Because the cold-rolled original coil is relatively brittle and hard, it is not suitable for processing, so cold-rolled steel plates are usually required to be annealed, pickled and surface smoothed before being delivered to customers. The maximum thickness of cold rolling is 0.1--8.0MM or less. For example, the thickness of cold-rolled steel plates in most factories is less than 4.5MM; the minimum thickness and width are determined according to the equipment capacity of each factory and market demand.
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