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:[log in to unmask]] On Behalf Of [log in to unmask]
> Sent: Saturday, September 27, 2008 9:52 AM
> To: [log in to unmask]
> 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