I need to bake some plastic chips for reflow soldering. I have seen specs for baking at either 24hrs @ 120C or
168hrs @ 40C. Would it be OK to bake somewhere in-between? For example, would it be a problem baking between 40C and 50C for 168hrs?Otherwise, I have to build a better temperature controlled oven.
It's a minimum time based on what they feel the evaporation rates will be at certain temperatures. 50C is within the indefinite storage time of plastic packages. You can keep them between 40-50C for ever and they won't be harmed. You'll be fine.
OK, thanks. I'll probably make a micro-controlled oven later. But for now, I just use a simple variable light switch with a heating element. I just need to manually adjust it every few hours.
ah, not good quality. I bet you put brown sauce on them too. Reecommend the traditional potato ones myself.
NT
The new Lay's baked chips (BrE: "crisps") seem to be made from mulched and dehydrated potatoes, like "Pringles", but better and crunchier. Strangely, they are called "crisps" on the package.
Best regards, Spehro Pefhany
-- "it\'s the network..." "The Journey is the reward" speff@interlog.com Info for manufacturers: http://www.trexon.com Embedded software/hardware/analog Info for designers: http://www.speff.com
Baked chips make me want to throw up ;-)
...Jim Thompson
--
| James E.Thompson, P.E. | mens |
| Analog Innovations, Inc. | et |
| Analog/Mixed-Signal ASIC\'s and Discrete Systems | manus |
| Phoenix, Arizona Voice:(480)460-2350 | |
| E-mail Address at Website Fax:(480)460-2142 | Brass Rat |
| http://www.analog-innovations.com | 1962 |
The harder I work the luckier I get.
Hmmm. I've been wondering if I should go buy a packet of gravy mix, to have a baked potato and gravy, or just have a baked potato swimming in melted butter, but then this thread got me to thinking - I could slice it, and fry it up, and have fried potatoes, with ketchup and maybe a little Spam, for supper. ;-)
Cheers! Rich
How far are you from Monrovia? The Canadian Cafe there reportedly does a quite competent poutine. Fries, gravy *and* imported tangy cheese curds.
Best regards, Spehro Pefhany
-- "it\'s the network..." "The Journey is the reward" speff@interlog.com Info for manufacturers: http://www.trexon.com Embedded software/hardware/analog Info for designers: http://www.speff.com
Actually, a little far for mashed potatoes. ;-) Although, it has been some years since I've had cheese curds - they were one of the staples, alongside the corn dogs and mini-donuts, at the MN state fair. ;-)
Cheers! Rich
I'm quite serious about this. A company I used to work for had a regular kitchen fan oven specifically for drying out components prior to reflow. There had been some humidity control problems in the component storage area in the past and the oven was bought as a back-up should there be any future problems, in which case production would not be held up too much. Also some Asian distributors (no offence intended, this is going on experience) do not have very good moisture control in their storage areas. There was a thermocouple inside connected to a Fluke meter outside to monitor the temp. Components were usually baked at around 50degC for 2-3 days if there was no real rush for them, or slowly manually ramped up to 100degC over a few hours and left overnight if they were required quickly. This worked a treat! It is always worth talking to the manufacturers applications engineer for their input, they get these queries all the time.
Alan.
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