ULTRASONIC SENSOR W/IO LINK, 255KHZ, 1M

Product Code: UC1000-18GS-2EP-IO-V15
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Price range

AmountPrice with tax (pcs)
1-4
500.27
5-9
483.18
10-24
459.63
25-49
436.03
50+
375.02
wholesale

Min. qty: 1

Multiplier: 1

Total:

500.27
2024-09-18 Estimated delivery
atsiskaitykite su
per 3 mėn. po 166.75 € be pabrangimo
per 24 mėn. po 29.23 €
Pavyzdžiui, skolinantis 500.27 €, kai sutartis sudaroma 24 mėn. terminui, metinė palūkanų norma – 26,9%, sutarties sudarymo mokestis - 0%, mėnesio sutarties mokestis – 0,41%, BVKKMN – 41,03%, bendra mokėtina suma – 701.52 €, mėnesio įmoka – 29.23 €.

Delivery terms

2024-09-18 Estimated delivery

Product will be ordered from supplier. If the supplier is unable to deliver by the specified date, we will inform you by e-mail

AvailableAvailable

Supplier Warehouse

home delivery

Home delivery in Lithuania

Home delivery in Lithuania

After handing over the goods to the courier, we will inform you by e-mail. If you are ordering outside of Lithuania please use www.lemona-electronics.eu to order.

Over €50.00

(Orders up to 1000 kgs)

For free

To €50.00

(Orders up to 3 kgs)

€3.49

To €50.00

(Orders up to 1000 kgs)

€4.99

Shipping parcel

Delivery to a DPD Pickup location

Delivery to a DPD Pickup location

After handing over the goods to the courier, we will inform you by e-mail. Orders over €50.00 are delivered free of charge.

€2.39

Product description

ULTRASONIC SENSOR W/IO LINK, 255KHZ, 1M

Useful information


Specifications

SKU
U-3243237
Product code
UC1000-18GS-2EP-IO-V15

Supplier product description

ULTRASONIC SENSOR W/IO LINK, 255KHZ, 1M; Sensing Range Max:1m; Frequency:255kHz; Sensitivity:-; Operating Temperature Min:-25┬░C; Operating Temperature Max:70┬░C; Beam Divergence:-; Product Range:UC-18G 33AJ1294

Useful information

Supplier parameters

Product code
UC1000-18GS-2EP-IO-V15
Brand
PEPPERL+FUCHS
Supplier's product code
3728070
Product ID
U-3243237
The information that supplier provides may differ from the actual product. If you noticed an error please let us know by email: [email protected].