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Tape Baking -  Tape Baking Services

If your tape needs baking, you've come to the right place! We can Bake Tape to perfection!

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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. For more info on tape baking, click here.

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 urethaneto 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.

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 heador 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 taperisks 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.

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

Tape Baking Prices                  

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Cassette Tape

10.00

1/4 inch reel

29.00

1/2 inch reel

39.00

1 inch reel

49.00

2 inch reel

59.00

Video tape 19.95

 

There's a 25% discount on 10 or more tapes.

We can Transfer your freshly baked cassette tapes or quarter inch tapes (Quarter Track or Two Track Masters to CD to preserve your recordings. We can do a Straight Transfer of the tape or we can also reduce or completely remove the tape hiss and cleanup other unwanted sounds (restoration), so your CD will sound better than the tape. Includes Indexing as well at no extra charge.

Transfer Prices

Straight Transfer

Restore and Transfer

     Cassettes Up to 80 minutes of recording 

15.95 per tape

20.95 per tape

     Cassettes over 80 minutes of recording

18.95 per tape

23.95 per tape

     Reel Tapes Up to 80 minutes of recording

24.95 per tape

29.95 per tape

     Reel Tapes from 81 to 160 minutes (2 CD's)

29.95 per tape

34.95 per tape

     Reel Tapes from 161 to 240 minutes (3 CD's)

34.95 per tape

39.95 per tape

Have a Question?  Click here to email us...

   

 

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