tonyrenshaw268(at)gmail.c
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 Posted: Fri May 29, 2020 12:45 am Post subject: Post curing, My Saga |
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Gidday Bud, Phil, Pete, Kingsley, and co.,
Post curing, what a headache.!
The Ampreg 20 by Gurit as Bud said requires post cure to gain its full strength, nevertheless of course it gets hard, goes rigid at room temperature and years later with fluctuating temperatures, one could think it’s ok. My conclusion is that the 50 degrees for 16 hours is mandatory if you want the full design strength, however like all certification requirements there are safety factors you eat into or make obsolete if you don’t. The post cure increases one of the strength characteristics by 45 %, that’s a lot!
So, I’m of the view you can post cure anytime after construction and 20 years of fluctuating temperatures unless they are probably up over 80% of the desired temperature, repeatedly, and for extended duration each heat cycle, won’t achieve the same. I’ll be honest, my flight controls are that age too. I’m worried, they are cooking as I speak, have been for 8 hours, and I have two temperature indicators saying one thing, and a Weber dual temperature food probe saying 10% more, the first 2 in the mid forties, the Weber meat probes, one at 53, the other 54. The temperature sourcing is at the top of the controls surfaces. The actual heater is set for 49 degrees, is mounted 200 mm from the roof, and as it contains the heat sensor I find it hard to believe the temperature could be 8 degrees hotter a couple of feet below the heater, this would be unlikely. Anyway, I’ll tell you in the morning when I open the door.... yes, I have been unable to visually monitor “anything”. If it’s all melted, keep chainsaws away from me!
Bud, I got to read what you said and yet in the master email your response was all gobbly-gook. This used to happen to me with Graham Singletons emails too, I never worked it out but Kingsley sent it through to me so I read what you have said.
Thanks fellas, wish me luck when I open the door tomorrow morning.
TR
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