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P. 140
H O O K - U P A N D LE A D WIRE 140
XL-DUR ®
XL-DUR insulation is a chemically cross-linked poly applied in a single extrusion, offering excellent thermal aging characteristics,
moisture resistance, and solvent resistance. It provides an economic alternative to CSPE where extreme flexibility is not required.
The insulation resists deformation when subjected to momentary high temperatures in customer assembly processes.
UL AWM Style 3199 • CSA Type CL1054
300V, 105°C • Stranded Tinned Copper Conductors
• XL-DUR Insulation
Recommended maximum baking cycles: 24 hours @ 300°F (149°C), 12 hours @ 325°F (163°C), 8 hours @ 350°F (177°C)
OD (Nom) Insulation Thickness
Part No. AWG Stranding
Inch mm Inch mm
35722 22 7 x 30 .062 1.58 .015 .38
35720 20 10 x 30 .073 1.85 .015 .38
35718 18 19 x 30.5 .078 1.98 .015 .38
35716 16 19 x 29 .091 2.31 .015 .38
For available colors and put-ups, see the on-line Belden Technical Data Sheet for the part number at www.belden.com
UL AWM Styles 3173, 3195, 3196 • CSA Type CL1251
600V, 125°C • Stranded Tinned Copper Conductors
• XL-DUR Insulation
The 356 series is recommended for Class 130(B) as motor leads
Recommended maximum baking cycles: 24 hours @ 300°F (149°C), 12 hours @ 325°F (163°C), 8 hours @ 350°F (177°C)
OD (Nom) Insulation Thickness
Part No. AWG Stranding
Inch mm Inch mm
UL AWM Style 3173
35622 22 7 x 30 .093 2.36 .030 .76
35620 20 10 x 30 .101 2.57 .030 .76
35618 18 16 x 30 .109 2.77 .030 .76
35616 16 26 x 30 .122 3.10 .030 .76
35614 14 41 x 30 .137 3.48 .030 .76
35612 12 65 x 30 .153 3.89 .030 .76
35610 10 65 x 28 .177 4.50 .030 .76
UL AWM Style 3195 • Separator Over Conductor
35608* 8 133 x 29 .263 6.68 .045 1.14
UL AWM Style 3196 • Separator Over Conductor
35606* 6 133 x 27 .333 8.46 .060 1.52
*Separator over conductor.
For available colors and put-ups, see the on-line Belden Technical Data Sheet for the part number at www.belden.com
Fo r m o r e i n fo r m at i o n, c o n t a c t Be ld e n Te ch n i ca l S u ppo r t : 1- 8 0 0 - B E L D E N -1 • www. b e l d e n . c o m

