I've never heard of a Snackmaster without a fan. That's the whole way it works its intended 
purpose -- food dehydration -- with forced hot air.

With all this talk about baking tapes, let me state the obvious. MAKE SURE YOUR TAPE ACTUALLY 
REQUIRES BAKING BEFORE PUTTING IT IN ANY SORT OF OVEN. Baking will damage certain types of tapes 
(acetate and cellulose and paper backed types, for instance). And it's not appropriate for all 
back-coated types, only certain types made by certain manufacturers during certain time periods. As 
in all cases, an educated archivist is the best archivist. If a tape does not need baking, do not 
bake it.

I forgot if Richard has a complete list of must-bake types on his website. If so, I'm sure he'll 
provide a link.

-- Tom Fine

----- Original Message ----- 
From: "Richard L. Hess" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Saturday, September 27, 2008 7:33 PM
Subject: Re: [ARSCLIST] revisiting tape bakers


> At 07:03 PM 2008-09-27, Lou Judson wrote:
>>I have heard (secondhand) that the snackmaster type has rising air
>>without a fan (am I correct?)
>
> No it has a pretty fast fan -- at least the FD-50 and FD-60 that I have.
>
>>thus gets hotter at the bottom reel
>>than the top.
>
> Pretty constant throughout.
>
>
>>This is why I like the excalibur which forces heated air across all
>>reels equally... Agreed on safety of splices!
>
> What is the Excalibur? I thought it was a sword -- but not the one stuck in an ash tree.
>
> Cheers,
>
> Richard
>
> Richard L. Hess                   email: [log in to unmask]
> Aurora, Ontario, Canada       (905) 713 6733     1-877-TAPE-FIX
> Detailed contact information: http://www.richardhess.com/tape/contact.htm
> Quality tape transfers -- even from hard-to-play tapes.