We've found the best way to prevent hot spots in your post-cure oven is to
include a large box fan and keep the air moving rather vigorously throughout
the process.
Best Regards,
Larry Graves
AirCrafters Builder Education Center
140 Aviation Way, Watsonville, CA 95076
Tel: 831-722-9141 Fax: 831-722-9142
www.AirCraftersLLC.com
----- Original Message -----
From: "Tony Krzyzewski" <tonyk@kaon.co.nz>
Subject: Re: filling and finishing
>
> > How long and how hot?
>
> I built a controller to carefully control the bake process.
>
> I ramped up from ambient to a bake temperature of 50c at a rate of 2c per
15
> minutes. The bake lasted 12 hours and then ramped down to ambient at a
rate of
> 2c per 15 minutes.
>
> The trickiest bit is building an oven that will hold the heat and also
prevent
> hot spots.
>
> Some people clamp their trailing edges to prevent warping. I didn't and
had no
> problems with warping.
>
> Tony
>
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