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Re: [ARSCLIST] revisiting tape bakers
After reading the Sonicraft web site and a few others that came up
after googling Tape Baking it seemed that from four to eight hours at
130 F was the procedure to follow.
I looked for a Fisher Scientific convection lab oven but found
nothing under a few thousand bucks. I bought a Nesco food dehydrator
at Wal Mart for $40 bucks. It handled 10 1/2 inch reels nicely, about
6 at a time. I started out with just one tape. After 30 minutes the
temp was 161 F The vents were fixed and offered no temperature
control. I shut it off for fear of doing damage to the tape and went
It seems that if the case was well insulated and there was
temperature control via a thermocouple sensor, it might work. I 'll
try a SnackMaster and see what happens. Can anyone offer information
as to what temperature would have a negative effect on the tape?
Process ovens are plentiful but also very large. It might not be a
bad idea to encapsulate a food dehydrator in a well insulated
container and just control it with a thermocouple type thermostat as
a decent one is about #200 bucks and will have a control range of
plus or minus two degrees. Any thoughts?
On Sep 27, 2008, at 11:56 AM, Bob Olhs
I've found the food dehydrator far more effective than a convection
because it does way less harm to splices and at least as good a job
sticky-shed. The SnackMaster handles 10 1/2" reels and has no
least that I've noticed.
Bob Olhsson Audio Mastery, Nashville TN
Mastering, Audio for Picture, Mix Evaluation and Quality Control
Over 40 years making people sound better than they ever imagined!
615.385.8051 http://www.hyperback.com http://www.thewombforums.com
From: Association for Recorded Sound Discussion List
[mailto:ARSCLIST@xxxxxxx] On Behalf Of joe@xxxxxxxxxxx
Sent: Saturday, September 27, 2008 9:52 AM
Subject: [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
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
Anything new to add to the discussion?