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				food warmers to dry out plaster molds
				Posted: Sat Oct 25, 2003 12:22 am
				by Ted Metz
				I am new to glass but not to scavenging.  I recently scored a large food warmer from a cafeteria and am using it to dry out plaster/silica molds for kiln casting.  This thing is an insulated stainless steel warmer that is bigger than a refrigerator, has adjustable rack shelves, a timer,  and recirculates air at 168 degrees.  It works great.  You folks probably already know all about these food warmers but just in case... 
I also scored a large gas fired hamburger grill (24"X36") that I will use as my heat source for a lost wax steam out system.  Sorry if this is all old news.
			 
			
					
				
				Posted: Sat Oct 25, 2003 4:58 am
				by rosanna gusler
				i think that classifies as a bonified tool gloat. lol rosanna
			 
			
					
				
				Posted: Sat Oct 25, 2003 7:58 am
				by Don Burt
				Implicit in Ted's gloat is the fact that he has room in his studio for all of this stuff.  How annoying. Good score though, Ted - DonWithBookGloatToday
			 
			
					
				
				Posted: Sat Oct 25, 2003 8:05 am
				by rosanna gusler
				so, db. whatcha gloating about? rosanna
			 
			
					
				Re: food warmers to dry out plaster molds
				Posted: Sat Oct 25, 2003 10:19 am
				by Bert Weiss
				ted metz wrote:I am new to glass but not to scavenging.  I recently scored a large food warmer from a cafeteria and am using it to dry out plaster/silica molds for kiln casting.  This thing is an insulated stainless steel warmer that is bigger than a refrigerator, has adjustable rack shelves, a timer,  and recirculates air at 168 degrees.  It works great.  You folks probably already know all about these food warmers but just in case... 
I also scored a large gas fired hamburger grill (24"X36") that I will use as my heat source for a lost wax steam out system.  Sorry if this is all old news.
Ted
I think you need to devise a way to let the moisture vent and escape to optimize the unit.
The traditional steamer is made with a pressure cooker.  You direct the steal out of the top to a flexible tube and melt out the wax with it.
I would keep the grill and cook burgers.  I just got a 12" x 30" grill as part of a commercial range in my kitchen, under a hood, and I love it.
 
			 
			
					
				
				Posted: Sat Oct 25, 2003 5:03 pm
				by Don Burt
				rosanna gusler wrote:so, db. whatcha gloating about? rosanna
A book over in spab's place.
Also am gloating because I'm on vacation for a week. Get to work on my Christmas suncatchers, carve my pumpkins for halloween (my primary talent and real reason I have been allowed to survive and not be struck down by lightning) and sleep in.  No staring at a damn computer monitor all day....well, not all day.
 
			 
			
					
				
				Posted: Sat Oct 25, 2003 6:15 pm
				by rosanna gusler
				you go! wallow in it i say. rosanna
			 
			
					
				
				Posted: Thu Nov 13, 2003 9:29 pm
				by Ted Metz
				Hi all, computer problems and a little travel have kept me from responding.  The tool gloat was not my intention.  I figured that all restaurants and cafeterias have these things and that there can't be much of a resale market, therefore they could be had cheaply.  I find that it works very well and just wanted to share the information.  I appreciate Bert's recommendation that I vent the unit to maximize the drying.  Do you think just some holes at the door top will allow proper venting?
As far as the grill as a heat source for a steam out unit, I have used the oil drum steam out as described in Henry Halem's book and have found it very effective.  The molds are getting larger thus the need for a larger steam out unit.
I am very new to cast glass.  I have kiln cast several pieces in a couple of kilns and am still waiting to open the lid.  The molds were 6" thick so I selected an annealing schedule based on 6" thick glass.  I am using Bullseye cullet and they recommended a 21 day  anneal, Graham Stone would do it in 15 days and Libensky would do the same in about 9 days.
I am certainly confused.  I
			 
			
					
				
				Posted: Thu Nov 13, 2003 9:31 pm
				by Ted Metz
				Hi all, computer problems and a little travel have kept me from responding.  The tool gloat was not my intention.  I figured that all restaurants and cafeterias have these things and that there can't be much of a resale market, therefore they could be had cheaply.  I find that it works very well and just wanted to share the information.  I appreciate Bert's recommendation that I vent the unit to maximize the drying.  Do you think just some holes at the door top will allow proper venting?
As far as the grill as a heat source for a steam out unit, I have used the oil drum steam out as described in Henry Halem's book and have found it very effective.  The molds are getting larger, thus the need for a larger steam out unit.
I am very new to cast glass.  I have kiln cast several pieces in a couple of kilns and am still waiting to open the lid.  The molds were 6" thick so I selected an annealing schedule based on 6" thick glass.  I am using Bullseye cullet and they recommended a 21 day  anneal, Graham Stone would do it in 15 days and Libensky would do the same in about 9 days.
I am certainly confused.  I choose the longer Bullseye schedule but even without experience feel this is conservative.  I am a sculptor and figure that my work will probably just get thicker.  I would appreciate any suggestions on the schedules.
Thanks, Ted Metz
			 
			
					
				
				Posted: Fri Nov 14, 2003 12:07 am
				by rosanna gusler
				can't help you on the annealing schedule but i can clear up your tool gloat guilt. a  tool gloat is a good thing. rosanna
			 
			
					
				
				Posted: Fri Nov 14, 2003 7:47 am
				by Don Burt
				rosanna gusler wrote:can't help you on the annealing schedule but i can clear up your tool gloat guilt. a  tool gloat is a good thing. rosanna
Tool gloat guilt. Tool gloat guilt, Tool gloat guilt. 
Its not that difficult.
Peggy Babcock, Peggy Babcock, Peggy Babcock.
is still more difficult to say.