I use a large low temp oven. You don't need a lab accurate temp oven,
just something reasonable. After baking a few thousands tapes, audio and
video I had no problems what so ever. Again, YMMV. Don't spend a
fortune, it's not needed.
בתאריך 02/19/12 3:48 PM, ציטוט Tom Fine:
> Hi Joe:
> The most cost-effective solution is the good old American Harvest food
> dehydrator. I've used one for dozens of tapes over 10+ years and never
> had a problem. You can modify the trays to deal with small reels. I've
> used it for 1/4" and 1/2" tapes, I'm not sure if it works well for
> larger width tapes. You can buy extra trays and I've done as many as 8
> NAB reels at once. Per Bill Lund, formerly of 3M, bake a tape for 12
> hours (or more in some cases), let it cool 12 hours, then transfer it.
> Expect SSS to return, so consider how good your tranfer chain is
> before undertaking baking.
> If you want to get more heavy-duty, you can get into convection ovens
> and incubators. If you have a large project with good funding, I would
> say a larger-scale baking process should be considered so as to
> optimize work-flow. In my case, baking 8 reels, letting them cool and
> then baking 8 more while they were being tranfered, etc, worked very
> well. The biggest baking-transfer job I've had was 40 reels, so this
> was within the scope of the American Harvest oven. I found it worked
> OK on 12-hour duty cycles each day for 5 straight days. More typical
> for my operations are single-tape bakes now and then. I've baked and
> transferred 50+ of my own reels, but not in a large batch, just a few
> at a time. I finished the last one that had content I couldn't find
> elsewhere a few years ago and am satisfied with the transfers, so it's
> unlikely I'll need to bake those again.
> As far as a timer, the dehydrator is either on or off, so a simple
> plug-in appliance/lamp timer would work fine.
> This is low-tech stuff. There are many more options if you want a
> higher budget and more complexity. YMMV, usual disclaimers.
> -- Tom Fine
> ----- Original Message ----- From: "[log in to unmask]"
> <[log in to unmask]>
> To: <[log in to unmask]>
> Sent: Saturday, February 18, 2012 11:07 PM
> Subject: [ARSCLIST] ovens for baking tapes
>> Archivists and Techies,
>> What are recommended ovens for baking tapes with SSS?
>> I am of course looking at price, and I don't need one that will go to
>> 1800 degrees. If it topped out at 150 F that would certainly be
>> enough for what I need.
>> Also something that does not shut itself off or can be programmed for
>> a specific length of time.
>> Joe Salerno