Best Seller  

Imperial® Seal-A-Crimp® Sealed Heat Shrink Ring Terminal, Red, 22-18 AWG, 12-1/4 Stud Size

Zoom Icon
Secondary Item Image
Secondary Product Video

#71152 | Pkg Qty: 50

Item Number 71152
Scanner Description Sealed Red 12-1/4 Ring
Inventory Status In Stock
Weight 0.15 lb
Brand IMPERIAL
Trade Name SEAL-A-CRIMP
Catalog E2

Technical Specifications

Brand
IMPERIAL
Item
Heat Shrink Terminal
Color Family
Red
Pack Quantity
50
Connection Material
Copper
Stud Size - Heat Shrink Terminals
#12-1/4
Connection Type
Crimp
Temperature Range (Deg C)
-55 to +125 deg. C
Connector Style
Sealed
Temperature Range (Deg F)
-67 to +257 deg. F
Heat Shrink Terminal Connector
Ring Terminal
Trade Name
SEAL-A-CRIMP
Insulation Type
Heat Shrink
Wire Gauge Range
22-18 AWG

Product Description

Seal-A-Crimp® Ring Terminal

  • A Totally Environmental Sealed Terminal Connection.
  • Simply Crimp And Heat. A Special Heat Shrink Tubing Is Utilized With An Adhesive Inner Liner That Melts And Adheres As The Tubing Shrinks, Providing A Complete Environmental Seal.
  • This Dual-Wall, Heat Seal Terminal Is Specifically Suited For Those Applications Which Require "Environment Proof" Connections.
  • The Construction Of This Unique Terminal Begins With A Funnel Entry Terminal Made Of Pure Electrolytic (Ept) Copper And Is Plated To Resist Corrosion.
  • Operating Temperature Range: -55° C. To 125° C.
  • Stud Size: 12-1/4
  • Wire Gauge: 22-18
  • Color: Red

Compliance & Restrictions

Lot Tracked Item Lot tracked item

Documents

Item Barcode
0711520
349-1 Seal-A-Crimp® Ring, Qiuck Disconnect & Butt Connector Terminals Assortment, 325 Pieces
349-7 Seal-A-Crimp Terminal Asst
350-1 Seal-A-Crimp® Ring, Spade, Snap, Quick Disconnect & Butt Connector Terminals Assortment, 345 Pieces
350-7 Seal-A-Crimp Terminals
  Name Item Description
Phillips Phillips 1-1920 SEAL-A-CRIMPRED 12-1/4 R
UNSPSC CODES UNSPSC CODES 39121432 SEAL-A-CRIMP RED 12-1/4 R
VMRS (ATA) CODES VMRS (ATA) CODES 053-007-002 SEAL-A-CRIMP RED 12-1/4 R

For more product information by email, click here