Toby (and all),
In the summer of 2012, I visited with the good folks in Culpeper VA and
they were rather astonished about my reports of the need for extended
baking times. I asked them if they were digitizing newly acquired tapes
or tapes from the LoC vaults. The confirmed it was the latter.
Perhaps the first question we need to ask: Are these vault tapes stored
at low RH or are they from outside?
It seems that the times are varying widely. I put 8 1/2-inch tapes into
a dehydrator and determined that 24 hours was not enough, but 48 hours
seemed fine. I baked 113 reels of Ampex 456 and one of 226. The 226 was
rejected and I had to bake it for about four additional 48-hour cycles.
It then was playable (I had a bake-only contract).
I generally err towards longer baking times with the common back-coated
mastering tapes that are known to respond to baking.
Cheers,
Richard
On 12/9/2016 09:25, Seay,Toby wrote:
> I agree that bake times are certainly getting longer. I also agree that this problem is more chemical than conditional. However, while a tape that needs baking will still need baking, I keep my collection in 35RH or lower. That probably helps a bit and, so far, have only had to bake one 2” tape longer than 24 hours. However, a week for a 1” reel does not surprise me a bit. We are going to see more and more situations of longer bake times as we go along.
>
> It reminds me of the directions on a frozen dinner – “bake until done”.
>
> TS
>
> On 12/9/16, 5:54 AM, "Association for Recorded Sound Discussion List on behalf of Ted Kendall" <[log in to unmask] on behalf of [log in to unmask]> wrote:
>
> I beg to differ - the temp is fine, but required baking times have been
> increasing, for reasons nobody has yet pinned down. A similar reel of 1"
> tape took me about a week.
>
>
> On 08/12/2016 22:05, Toby Seay wrote:
> > 55 degrees Celsius for 18 to 24 hours should do it.
> >
> > Toby Seay
> >
> > On Thu, Dec 8, 2016 at 4:42 PM Stewart Adam <[log in to unmask]>
> > wrote:
> >
> >> Hello,
> >>
> >>
> >>
> >> I have a few 2-inch Grand Master reels that need baking. What would be
> >> the ideal amount of
> >>
> >> time/temperature needed to bake them?
> >>
> >>
> >>
> >> Thank you
> >>
> >>
> >>
> >> Stewart Adam
> >>
> >> Creative Audio Works.
> >>
> >>
>
>
> ---
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>
--
Richard L. Hess email: [log in to unmask]
Aurora, Ontario, Canada 647 479 2800
http://www.richardhess.com/tape/contact.htm
Quality tape transfers -- even from hard-to-play tapes.
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