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[ARSCLIST] revisiting tape bakers

I don't think this has been discussed in a while, perhaps there is something new to add.

What currently are the most popular oven models for tape baking? How large a reel will they accommodate? For those who use food dehydrators, since we last discussed this subject are you still using them and finding them as effective as a lab oven? Do you leave the vents open or closed?

Anything new to add to the discussion?

joe salerno

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