CONTENTS CONCRETE REPAIR CORROSION CONTROL GROUTS & ANCHORS PROTECTIVE COATINGS INDUSTRIAL FLOORING SURFACE TREATMENTS JOINT SEALANTS CONCRETE JOINTING JOINT FILLERS WATERPROOFING WATERSTOPS ROOFING TIMBER FLOORING ALPHABETICAL INDEX 359 Technical Data Sheet V 1.0 25-07-13 Proseries Acryseal Intumescent Fire & Acoustic Mastic Description Selleys Proseries Acryseal is an acrylic fire and acoustic rated sealant for perimeter and penetration seals in fire rated construction. It is off-white in colour and available in a 600ml sausage. Uses x Non-trafficable control joints in concrete, masonry and brick fire rated construction. x Penetrations and perimeter sealing in plasterboard. x Acoustic sealing Features/Advantages x Fire rated for up to 4 hours x Will not degrade acoustic walls that meet the BCA requirements x Excellent adhesion to most building materials x Paintable x Low odour x Water clean up x Low VOC Instructions for use/Application Instructions The following should only be used as a guide and the installer should apply all Australian Standards, BCA/NZBC requirements, and best practices when using Proseries Acryseal. x Substrates must be clean, dry and free from oil, grease, release agents, dust and loose material. x Insert sausage into sausage gun and snip metal clip from one end. x Attach nozzle and extrude sealant smoothly into joint. x For fire rating, joint width should be between 10mm and 40mm. Minimum joint depth should be 10mm or half the width for joints wider than 20mm. x Install open cell polyurethane backing rod in joint to control sealant depth. x Allow the sealant to form a thick skin before painting with a flexible paint. To avoid paint cracking, the sealant should be allowed to fully cure before painting with flat and/or ceiling paint. Standards Tested x AS1530.5-2005 Fire test in vertical concrete and plasterboard ± control joints, penetrations and perimeter seals x ISO9046 Joint movement capability Storage Store unopened sausages below 300C in a cool dry place away from direct sunlight. Unopened sausages can be stored for 24 months from the date of manufacture. Opened sausages may skin and form a lump near the opening. Discard any lumps or skin and remaining product can be used.
32857 Parchem Technical Data Compendium 2015_Crop4emag.pdf
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