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Tape Baking Services
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Tape Baking...Why?
A lot of tape manufactured in the mid 1970's to early 1980's is starting to come out of storage now for re-mixing and re-issue, and engineers are finding that it won't play. The surface of the tape has become gummy and it sticks to the heads and fixed guides of the tape transport, squealing, jerking, and, in extreme cases, slowing down or stopping the tape transport. This problem has cropped up on all brands of tape, but is nearly
always fixable, at least temporarily by baking the tape.
How Tape Baking Works...
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Tapes deteriorate because of a breakdown in the binder (the glue) that holds the oxide atoms on the tape. The binder contains polyurethane, which soaks up water and causes the polyurethane to rise to the tape's surface.
This problem is known as the 'sticky-shed syndrome' . Short strands of urethane were most commonly used in tapes (until it was discovered that middle-sized strands are better) and were good at absorbing moisture. Baking the tape temporarily restores the tape so that it can be safely copied to another tape or a different format.
After baking, the tape usually remains in good condition for approximately a month. If the tape re-deteriorates,it may be possible to bake the tape again.
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When to Bake a Tape...
There are some important signs that show when a tape needs baking. The typical symptom is squealing when the tape passes the playback head or other fixed parts of a tape player. The squealing is audible directly from the tape and also transmitted electronically through the output of the tape recorder.
Continuous use of a squealing tape risks permanently damaging the tape, as oxide is sometimes torn off the tape. This flaking residue can be seen and can feel gummy while still on the tape's surface. There is also a risk of damage to the player. Another symptom is the tape sounding dull and distorted.
Deterioration can happen to any tape, but the problem is more common with audio recording tape manufactured in the USA from the mid 1970's to the early 1980's.
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Tapes That Generally Need Baking...
- AMPEX- 406, 407, 456, 457, 499, Grand Master
- 3M- 153, 206, 207, 208, 209, 217, 219, 226, 227, 806, 807, 808, 809, Classic DP, Classic LP, Classic SP, Master and Master SX
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Tape Baking Prices - There's a 25% discount on 10 or more tapes
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| Media
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Cassette Tape
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10.00
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1/4 inch reel
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29.00
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1/2 inch reel
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39.00
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1 inch reel
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49.00
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2 inch reel
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59.00
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| Video tape
| 19.95
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We can Transfer your freshly baked cassette tapes or quarter inch tapes (Quarter Track or
Two Track Masters to CD to preserve your recordings.
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Transfer Prices - Quantity Discounts Available
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Cost Per Tape
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Cassettes Up to 80 minutes of recording
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19.95 per tape
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Cassettes over 80 minutes of recording
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22.95 per tape
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Reel Tapes Up to 80 minutes of recording
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29.95 per tape
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Reel Tapes from 81 to 160 minutes (2 CD's)
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34.95 per tape
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Reel Tapes from 161 to 240 minutes (3 CD's)
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39.95 per tape
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How do I order? IT'S VERY EASY!
Start Here...
1. Fill Out the Order Form with all your contact information, and the number of recordings you are sending.
2. On the order form, choose the payment method you'd like to use.
3. Print out the form and place it in a box along with your recordings and send them to the address on the form.
4. Once we receive your recordings here, we will notify you by email. Still have a question? Then please Contact Us.
That's it!!
are available for an added $39 and guarantee a 48 hour turnaround from the time we receive your recordings. There's a 5 item limit and you should include your credit card info in the order form to expidite processing.
Contact
us if you have any questions.
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