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RENCOL® Tolerance Rings are curled metallic rings with corrugations formed around the circumference that act as springs. They enable optimal join between components, eliminating any need for welding and other components as they are simply press fitted between the frame and the casing for easy, quick and low-cost assembly.

RENCOL® solutions are designed to join mating cylindrical parts in an economical and mechanically efficient way. Tolerance rings can make a big difference in a wide range of applications.

We work engineer-to-engineer with our customers to develop the ideal solution. We can customise everything from the material type to the shape of the wave features.

The first decision we will make will be based on whether a customer needs a Housing Variable (HV) ring or a Shaft Variable (SV) ring.

An HV ring is “open” in the free state, which means that when it is installed inside a bore it will conform to the bore and be self-retaining. The ring sits in the housing with its waves on the inside, which will be compressed by the outer diameter of the mating part.

An SV ring has a free-state diameter that is smaller than the shaft diameter that it will be installed on. This means when it is mounted on the shaft, the ring conforms to it and becomes self-retaining. The ring’s waves sit on the outside and are compressed by the bore of the housing.

Once we have selected the basic ring shape, we define other features that will help enhance the performance of the application, such as tabs, flanges and fingers.

When developing a tolerance ring, we can choose from a wide range of materials, and then treat it, if required, to deliver the required performance. By working in partnership with our customers, we can specify the ideal material and thickness for each system.

RENCOL® Tolerance Rings can be manufactured from high quality spring/carbon steel, stainless steel or many different alloys to deliver on requirements such as retention force, torque transfer, torque overload protection and axial slip between mating components.

The waves – also called corrugations or bumps – of a tolerance ring create an interference fit between mating components. We can alter the different wave features and deliver on customer requirements. Any part of the wave can be customised, from the shape and shoulders to the height, width and pitch.

Saint-Gobain designs, manufactures and distributes materials and solutions which are key ingredients in the wellbeing of each of us and the future of all. They can be found everywhere in our living places and our daily life: in buildings, transportation, infrastructure and in so many industrial applications.

Episode 106: Special Spuds Recipe: Potato Ragout

These stewed potatoes recall summer for me, when our garden in Lyon gave forth the tiny fingerling potatoes that are particularly good in the dish. It is true family food and it remains a favorite in both my mother’s home and mine.

The ragout reheats well and is excellent served with a tough, slightly bitter green, such as frisée or escarole, seasoned with a strong vinegary or garlicky dressing.

Potato ragout is usually made with lardoons (strips of salt pork or pancetta), but it can also be made with leftover ham or sausage. Salt pork comes from the same part of the belly as bacon and is salted but not smoked, as is bacon. Get the leanest piece you can find. Many recipes direct you to blanch salt pork to make it less salty. Here you need only wash it well under cold water.

Serves 6

1 10-ounce slab salt pork or 10 ounces pancetta, as lean as possible 1 tablespoon peanut oil 3 large onions (1 pound), cut into eighths 2 tablespoons all-purpose flour 1 tablespoon crushed and coarsely chopped garlic 3 bay leaves 1 fresh thyme sprig or 1/2 teaspoon dried thyme 2 1/2 cups water 2 1/2 pounds fingerling or small Yukon Gold potatoes, peeled

Rinse the pork under cold running water, then cut it into 1/2-inch-thick strips. Don’t remove the rind: it gives the sauce a slightly gelatinous texture. Pile the strips together and cut into 1/4- to 1/2-inch-wide strips.

Fry the strips of salt pork in the oil in a large saucepan over medium-high heat for 10 to 12 minutes, stirring occasionally, until they are nicely browned and crisp and have rendered of most of their fat. Add the onions and cook for 5 more minutes, or until lightly browned.

Add the flour and cook for a minute, stirring to brown the flour lightly, which will give the stew a nutty taste. Add the garlic, bay leaves, thyme, and water, stir, and bring to a boil.

Add the potatoes and return to a boil, then reduce the heat, cover, and simmer gently for 45 minutes to 1 hour, until the potatoes are well cooked. They should be soft and creamy. Serve.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

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