WIM developed the first pickling accelerator in 1946. Since that time we have constantly improved on the concept. We realized that when pickling steel you cannot rely on a particular acid, inhibitor or accelerator as the sole source of controlling efficiency while producing a clean, scale free surface. Pickling is too complex for such a simple choice. Inhibitors do inhibit the inherent corrosiveness of an acid. They are so effective that they retard scale removal while reducing acid consumption. Accelerators on the other hand improve the corrosive properties of a pickling acid and accelerate rates of scale removal. Uncontrolled, accelerators can overpickle or burn the steel. WIM solves that problem by controlling the accelerator so that it responds only to the oxides being removed. When there is a soluble oxide to be removed the WIM accelerator turn itself on. When that soluble oxide is removed the WIM accelerator turns itself off and lets the WIM inhibitor take over to provide the appropriate protection for the pickled surface. WIM controls the pickling reaction better because it lets the acid remove the soluble oxide unimpeded by the inhibitor, then steps aside to let the inhibitor protect the pickled surface. It is this intelligent use of two opposing chemical reactions that permits you, the pickler, to gain better control over the pickling process and reap its benefits through lower energy use and reduced acid consumption. Tank life can be increased and the pickled surface shines brighter due to the improved acid reaction with the steel.
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