Technical data sheet

InoTec Pickling Paste Extra Special

Transparent pickling paste for stainless steel, with highly increased acid content

Field of application

Removal of extreme annealing colours in the area of the welding seams and heat-affected zones.
Also use under extreme conditions (very high or low temperature).
A clean metallic surface in the application area is obtained.


Apply a sufficient amount of pickling paste manually with a special InoTec pickling brush to the area that is to be treated.
Attention: welding seams and heat-affected zones must be allowed to cool down before using the product.
Read the packing label before use and follow the instructions.


Approx. 50-80 m of welding seam per kg InoTec Pickling Paste Extra Special, dependent on the condition and
the dimensions of the welding seam area.

Residence time

30 – 120 minutes
Dependent on the material quality, welding process, component and ambient temperature.
Optimal pickling temperature: 18°C – 22°C.


Cold high pressure water (min. 140 bar).
Rinse until rinsing water is neutral (to be checked with indicator paper).

Subsequent treatment

InoTec Passivation Agent PV for immediate development of the passive layer.


The product and the rinsing water must not be lead into the sewage system.
The product and the rinsing water must be disposed of according to legal requirements (hazardous waste).
Treatment in neutralisation plant or disposal by an authorised company is mandatory.
Local statutory regulations must be followed.

Safety advice

The product contains hydrofluoric acid and nitric acid (C, corrosive, T+, toxic).
Follow safety advice and instructions from EC safety data sheet.

Declaration for transport

Corrosive liquid, toxic. not noted otherwise.
UN-No. 2922, class 8 (6.1) / PG II. ADR/RID

Packing units

PE-can 2kg (in units of 6 cans at 2kg) Item-No.: 99-999-13
12 kg wide-mouth canister Item-No.: 99-999-16

Caree-Chemie GmbH, Hüttenstrasse 31, D-52355 Düren
Tel.: +49 (0) 24 21 - 225 93 - 50, Fax: +49 (0) 24 21 - 225 93 - 55, e-mail: