Which laminator is best ?
2013-10-30 by Forbes, Doug
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2013-10-30 by Forbes, Doug
Doug
2013-10-31 by Harvey White
>The results with a flat iron are too variable which laminator is best ?You're dealing with three variables, pressure, temperature, and time.
>
>Thanks for any advice.
>
>Doug
2013-10-31 by Jack Schmidling
> On Wed, 30 Oct 2013 17:16:36 +0000, you wrote:Sounds to me like there is no cheap and simple laminator out there that
>
> >The results with a flat iron are too variable which laminator is best ?
>
> You're dealing with three variables, pressure, temperature, and time.
2013-11-01 by Harvey White
>The laminator I got cost about 30 to 40 USD. It has no temperature
>
>On 10/31/2013 7:48 AM, Harvey White wrote:
>> On Wed, 30 Oct 2013 17:16:36 +0000, you wrote:
>>
>> >The results with a flat iron are too variable which laminator is best ?
>>
>> You're dealing with three variables, pressure, temperature, and time.
>
>Sounds to me like there is no cheap and simple laminator out there that
>is really suitable for our job so I have not bothered buying one.
>You won't get one from me, since the laminator I use works fine for me
>On the other hand, I seem to be whistling in the graveyard as not a
>single response has been made to my solution to getting it right all the
>time with and iron.
>
>The 3 variables mentioned, if properly controlled produce the requiredAnd the difference in calibrating your process to a laminator? Seems
>environment for the toner to transfer.
>
>If you use an IR thermometer to measure the board and transfer sheet
>temperature while ironing, you get the same results just by getting the
>temperature right. It takes time to get it their depending on board
>thickness and a bunch of other stuff and the weight of the iron does not
>change if you just move it around.
>If incomplete transfer, run through more times, if mushy, try lower
>If it doesn't work the first time, try a different temp. If mushy, go
>lower. If incomplete transfer go higher. Change nothing else and it
>will work every time (more or less).
>Or use an iron-constantan thermocouple on a DMM.... another way.
>I find 300F works well for my stuff so that's a good place to start.
>
>You can buy IR thermometers for less than a laminator and they have lots
>of other uses like making martinis, etc.
>Something, and I prefer wine, thank you.....
>Try it.... say something, have a martini,
>
>Jack
>
>
>Astronomy, Beer, Cheese, Fiber, Gems,
>Nature, Radio, Sheep, Sausage, Silver
>
> http://schmidling.com
2013-11-01 by Mark Schoonover
On Wed, Oct 30, 2013 at 10:16 AM, Forbes, Doug <doug.forbes@...> wrote:
The results with a flat iron are too variable which laminator is best ?
Thanks for any advice.
Doug
2013-11-02 by Jack Schmidling
> You won't get one from me, since the laminator I use works fine for meThat's great but it seems like the majority of beginners are having
> with the equipment and board thickness I have.
> And the difference in calibrating your process to a laminator? SeemsTrue, if there is only one variable, you are home free but this is not
> to be the same in either case. The advantage of the laminator is that
> the temperature and pressure are fixed, so if they work.........
> Or use an iron-constantan thermocouple on a DMM.... another way.How would you measure the transfer medium temperature with a thermocouple?