Shop Overhaul Rev 8675309


Tom Cancelleri

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2 hours ago, Mike. said:

I usually cook pork chops to 135 and let them rest off heat about 10 minutes.   Anything more than that and I would prefer to eat a handful of planer shavings. 

Dry pork is even worse than dry chicken breast!

We haven't drifted off topic have we?

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On 21/04/2016 at 0:04 PM, Tom Cancelleri said:

I guess I'm trading in my bandsaw for a meat saw and a meat grinder. I wonder if the clearvue can pull blood from machines?

Reminds me of an installation we did in a chicken slaughter house. They had a collector for sucking up blood & other "fluids". It worked great, but it wasn't a Clearview. And the collection drum didn't smell very good.

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48 minutes ago, wdwerker said:

I have an 8" fan like that. With 16 ft ceilings I use it to pull the hot air off the ceiling in the winter. Going to try pulling the hot air off the ceiling and blowing it outside this summer.

It will serve dual purpose for me. With the fan off, it will be the intake to keep the Clearvue from creating negative pressure in the shop. It'll be nice to pull out smells from finish.

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