Re: [ARSCLIST] revisiting tape bakers

[Ken Fritz <kftooldesign@xxxxxxxxxxx>]

  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  
no further.

  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?

  Ken Fritz
On Sep 27, 2008, at 11:56 AM, Bob Olhs

> I've found the food dehydrator far more effective than a convection  
> oven
> because it does way less harm to splices and at least as good a job  
> with the
> sticky-shed. The SnackMaster handles 10 1/2" reels and has no  
> vents, at
> 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
>
>
> -----Original Message-----
> From: Association for Recorded Sound Discussion List
> [mailto:ARSCLIST@xxxxxxx] On Behalf Of joe@xxxxxxxxxxx
> Sent: Saturday, September 27, 2008 9:52 AM
> To: ARSCLIST@xxxxxxxxxxxxxxxx
> 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  
> 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