A 6-mm-thick stainless steel strip \((k=21 \mathrm{~W} / \mathrm{m} \cdot
\mathrm{K}\), \(\rho=8000 \mathrm{~kg} / \mathrm{m}^{3}\), and \(\left.c_{p}=570
\mathrm{~J} / \mathrm{kg} \cdot \mathrm{K}\right)\) exiting an oven at a
temperature of \(500^{\circ} \mathrm{C}\) is allowed to cool within a buffer
zone distance of \(5 \mathrm{~m}\). To prevent thermal burn to workers who are
handling the strip at the end of the buffer zone, the surface temperature of
the strip should be cooled to \(45^{\circ} \mathrm{C}\). If the air temperature
in the buffer zone is \(15^{\circ} \mathrm{C}\) and the convection heat transfer
coefficient is \(120 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\), determine
the maximum speed of the stainless steel strip.