Seth Winner isn't on the Listserv, so I shared this question with him. He says that for problematic tapes like 226, the usual 130 degrees F is too low, and won't solve the problem even with long baking times. He kicks the temperature up to 145 degree F. He says that at this temperature, 4 hours is often enough time. Your mileage may vary, of course.
Gary
____________________________
-----Original Message-----
From: Association for Recorded Sound Discussion List [mailto:[log in to unmask]] On Behalf Of Shai Drori
Sent: Monday, March 06, 2017 4:31 PM
To: [log in to unmask]
Subject: Re: [ARSCLIST] baking sticky Scotch 226 tapes
Start with at least 24-48 hours.
בברכה,
שי דרורי.
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On Mon, Mar 6, 2017 at 11:21 PM, Eric Cartier <[log in to unmask]>
wrote:
> Hi all,
>
> We have three open reel tapes from a well-known musician who is
> considering donating her collection/papers to University of Maryland Libraries.
> Unfortunately, the recordings are on Scotch 226 tape stock, and I've
> never seen anything so sticky. After eight hours of baking, they were
> still squealing, stopping, and potentially damaging our Otari's motor.
> We're planning to bake the tapes for eight hours again tomorrow. Has
> anyone else encountered Scotch 226, and how long did it take to bake
> them so they were playable?
>
> The concert was in 1982, but I believe the tapes were reused, so they
> may be older.
>
> Thanks for any guidance you provide.
>
> Eric Cartier
> Digital Librarian
> University of Maryland Libraries
>
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