ConcoursMustang Forums
Restoring - General discussions that span across many different groups of years and models => Processes, Products & Techniques => Topic started by: JeffD on June 21, 2016, 06:59:36 PM
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THe only thing i am trying to figure out is what to use to heat up the solution. all the videos ive seen show a large stainless steel container - something that looks like an industrial kitchen sink that was scrapped. what have yall used? i can get something for the smaller bolts and latches but looking for something for larger parts.
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Did you read this?
http://www.concoursmustang.com/forum/index.php?topic=4624.0
It's called "Phosphating 101".
Jim
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yeah - was reading through there - saw the restaurant supply part and those pans... i know of a store near me and will check them out but couldnt see if aluminum would work too.
do you think the Chinese buffet will notice if i walk out with a pan?
the longest part i have is a center link and its about 30" long - looks like i could swap ends but would prefer to not do that.. admittedly i was hoping for someone to respond with "hey - walmart throws these out all the time" or something like that.
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the longest part i have is a center link and its about 30" long - looks like i could swap ends but would prefer to not do that..
I bought an 18 inch long, used fish poaching, stainless steel tank on e-bay for $20. There's the tank. When the bath is ready, dip one end for 20 seconds, remove, dip the other end for 20 seconds, repeat for at least 2 minutes. DON'T FORGET TO SEAL THE BALL COUPLING. In other words, go back and read "Tip and Tricks" (reply #9) otherwise you will have a mess.
Jim
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Not quite as long as you want, but could this work?
http://www.webstaurantstore.com/full-size-standard-weight-anti-jam-stainless-steel-steam-table-hotel-pan-4-deep/4070049.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CjwKEAjwy6O7BRDzm-Tdub6ZiSASJADPNzYr0uuchbJkC9-xBOfMepr_38adt-lAvjrvpZh3vDlbexoCrjnw_wcB
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Buffet or steam pans (stainless) is what your seeing
Available in full half or quarter size and two depths
Larger containers can be made but those are the off the shelf pans many use
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Not quite as long as you want, but could this work?
http://www.webstaurantstore.com/full-size-standard-weight-anti-jam-stainless-steel-steam-table-hotel-pan-4-deep/4070049.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CjwKEAjwy6O7BRDzm-Tdub6ZiSASJADPNzYr0uuchbJkC9-xBOfMepr_38adt-lAvjrvpZh3vDlbexoCrjnw_wcB
Some thoughts: This pan will work but it uses a lot of water and chemicals. The one I use is 9.3 quarts, the same width, the same depth but is 14 inches long. The measurements are outside dimensions. It is large enough to do hood hinges, hood latches and upper "A" arms. A center link is 27 inches long. You would need a tank 25 by 11.5 inches (inside measurements) to fully immerse the center link. The alternative is as I described, do one end then the other.
Jim
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Jim, have you tried using PVC pipe for center links and other long parts? It's quite acid-resistant; we use it for cleaning medical parts in a very strong nitric/HF solution. I haven't tried it with phosphoric acid though.
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Dave,
The phosphate solution must be at almost boiling temperature for several minutes. A PVC container don't make it. And why bother when I can pick up one end and then dip the other.
Jim