Re: [ARSCLIST] baking tapes

[Robert Hodge <rjhodge@xxxxxxx>]

It Is Sticky Shead , And it Did Not Respond!!
 I know sticky shead when I encounter it.

Bob Hodge
Senior Engineer
Belfer Audio Archive
Syracuse University

>>> db65@xxxxxxxxxxx 5/31/2005 10:06:44 PM >>>
>1- VERY  IMPORTANT !!- Put the tape on a metal reel.   When
>transferring the tape to the metal reel, don't allow it to rub
against
>guides or heads in the tape machine as it will cause the sticky shead
to
>build up in clumps randomly on the tape, and make it all but
impossible
>to remove. Wind the tape loosely on the reel.   Reels should be
evenly
>spaced with an empty reel between each full one.

FAR more important than this is that you must use something OTHER than
your
gas kitchen oven.  The heat needs to be dry heat and gas heat produces
water vapor. NOT good.  An electric oven may work, but you need to
have
perfect temp control.  That 130 degrees F temp is borderline melting
point.
I've used 120-125, testing with the most accurate thermometers I could
get
my hands on. Check over a period of time as the oven will naturally
cool
and need the heating element to come on again which can sometimes cause
the
temp to shoot over the 130 degree point. At that point tape starts to
curl
and is ruined.

>Not all sticky shead  responds to this - in  the many dozen which
I've
>successfully treated this way , there have been on or two which
wouldn't
>clean up. Even with several bakings and with extended times.

If the tape didn't respond to baking, then it wasn't sticky shed that
was
the problem.



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