custom HT oven

[GTC]

A local guy makes nice digital controlled temp HT ovens.
My question is: which is the best dimensions 8"X8"X22,5" or 16"X4"X22,5" (wXhXl) for the same price? A wider model can hold more blades side by side don't you think?
thanks.
www.fazsaojorge.com

 

[M Wadel]

the link is not working. what are the prices and how many kW? i would go with the 8x8

 

[David Schott]

I'd go with the minimum internal chamber that you predict needing to limit the ramp time on it...do you often HT big batches of blades? if so go wider...if you are mainly doing one at a time, get the smallest oven that will fit your biggest blade and you cant go wrong.

otherwise you might save 30 minutes at a time doing multiple blades once in a while while wasting multiple hours repeatedly waiting for a large internal chamber to get to temp for a blade that only consumes a small amount of that space.

 

[GTC]

No Wadel, this link is mine, the owen's guy doesn't have one.
the price is about US$1,200.00
yes, TicToc, I will HT big batches of blades, could I put the blades rubbing each other?
thanks

 

[rashid11]

both sizes you cited are prolly too big. It means that it will take quite
a bit of time to ramp those up to the HT temps.

I think ideal size is 4x4x18. If you want to have a whole bunch of blade
HTd @ the same time, may be make it 6" wide.

Again, larger sizes will work, it will just take quite a bit longer to get stuff
done.

 

[Frank Eaton]

I would go with the smaller of the 2, you could still HT an a$$load of knives in a 8x8. Good Luck

 

[Jared Stenoien]

hasnt anyone else noticed the volume is exactly the same for both? wouldnt that make ramp time the same then? assuming the heating configuration is the same too

 

[Frank Eaton]

Good Point, didn't notice.

 

[GTC]

That's the oven:
http://www.iceltransformadores.com.br/equipamentos_para_joalheria.htm
Now another question:
When hardening folder blades, 5" long, should I load the entire oven from back to front, putting the blades vertically, blades touching each other(edge down)? If it's not, how is the proper way to hardening the most possible number of blades at one time? When soak time is ok and quench time's comes, the oven's door will be openned, too many blades to be taken of will not decrease the internal temperature to a critical point ?
thanks

 

[M Wadel]

imo no dont load the entire oven, you will probably need to soak them for a very short time and a full oven takes some time to empty i would guess

i wouldnt let the blades touch eachother but thats just me

if you open the door the temp will definetely go down, dont know how much really

 

[M Wadel]

maybe you could cut up some insulating bricks with a few slots and get them realtively tight packed anyway. and maybe attach a stainless steel wire that connects to all blades and rip em out all at once. just a crazy tought