ENG - Copertina - pag 01

page 40Bamboo JournalWe insert the smoothed and tied strips in thesmaller chamber of the cold oven, we turn onthe gun that feeds the large chamber and webring the internal temperature to 110/120degrees; we remind you that it must be uniformfor the entire length of the oven (this is guaranteedby the presence of two thermometersplaced at the two ends of the oven). Once wehave reached the temperature, the strips arekept to dry for about an hour (this does notaffect the molecular composition of the bambooor the colour of the rod), being careful not to letthe temperature drop below 100 degreesOur procedureWe start with a ventilated oven about 2m longcomposed of a double chamber fed by a hot airgun. Some rodmakers use ovens powered by aresistance with excellent results, the mostimportant thing is to have perfect control of theinternal temperature.In the past, we too used this type of oven butwe could not - due to our construction errors -uniform heat and the risk of burning the stripswas ever present.Italian Bamboo Rodmakers Association