Wacomike04
Member
Rotisserie box temp should be what?
Thanks
Thanks
Depends what you are trying to do. Size, roll internal, etc. I try to roll all of our preps at room temperature (ie 72.*) Sometimes I need to speed the process up some and a little more heat will help. Never more than 100* for prepping. I try to size them with as low of heat as I can get away with -- most times 100* is sufficient....rarely do I have to go higher than that, but there's always that occasion where I'm trying to stretch or shrink something an unreasonable amount but try to do it anyway.Rotisserie box temp should be what?
Thanks
How long do you normally roll for?Depends what you are trying to do. Size, roll internal, etc. I try to roll all of our preps at room temperature (ie 72.*) Sometimes I need to speed the process up some and a little more heat will help. Never more than 100* for prepping. I try to size them with as low of heat as I can get away with -- most times 100* is sufficient....rarely do I have to go higher than that, but there's always that occasion where I'm trying to stretch or shrink something an unreasonable amount but try to do it anyway.
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Thanks and God bless,
Brian Carlson
Carlson Racing Engines
Vector Cutz
www.CarlsonMotorsports.com
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34 years of service to the karting industry ~ 1Cor 9:24
Linden, IN
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bcarlson@CarlsonMotorsports.com
I roll all of our internals for 24 hours. Most of the time the prep is absorbed quicker than that, but you always want to err on the safe side and not ruin a set of tires.How long do you normally roll for?