Richard MacCutcheon wrote:-
>Looking for a way to verify my panels were baked at the correct
>temperature. I would like to find a way of incorporating a system into
>production without too much fuss.
>        Omega sells heat sensitive markers the range I am looking for.
>Does anybody have experience with these markers? Do they come off
>easily? Do they contaminate some chemistries while being processed? Or
>any other reservations?

Hi Richard,

Temperature indicators are good and should not leave a residue. I would
advise removing them after the bake and not leaving them to go through
the next stage eg HASL.

One alternative is to use an electronic thermometer and thermocouples.
You can place several thermocouples to start with and just switch from
one to the other while baking to find out where the coldest point is and
use that as a reference point next time.

If you want to spend a bit more money, you can get a multi channel
thermometer. We have one which prints out the temperature at up to five
points in the oven at designated time intervals so you have a record of
how long the temperature has been held which is also a critical factor
in the bake cycle.

Once you have calibrated the cycle for a given material thickness and
load it should not be necessary to monitor each bake cycle in such
detail but maybe just use one temperature indicator.

Regards
Paul Gould
[log in to unmask]
Isle of Wight,UK

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