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Author Topic: when baking a ball?  (Read 3099 times)

CubsFan

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when baking a ball?
« on: August 15, 2011, 11:15:54 PM »
Brought my ball in to the pro shop to have an oil extraction done.  Ball has well over a 100 games on it without an extraction  My friend has a spinner so I did not also have him do a resurface.  The ball is at 4000 w/polish.  I realize now I should have had my friend take a gritty pad to remove the polish and open the pores before bringing it in.  Will the oven do a good job removing the oil anyway?


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dizzyfugu

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Re: when baking a ball?
« Reply #1 on: August 16, 2011, 07:58:06 AM »
A pro shop should have proper equipment at hand for an oil extraction and/or a surface refreshment. If the ball actually needs a treatment depends on its reaction on the lane. Very strong modern coverstocks suck up lane conditioner like a sponge and eventually die, so that oil extraction only gets you back to normal for a short period or even not at all.

 

After 100 games it is IMHO not a bad idea to have a ball refreshed, and a resurfacing would be a logical additional step.


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milorafferty

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Re: when baking a ball?
« Reply #2 on: August 16, 2011, 08:25:06 AM »
Yes, the oven will still be able to get the oil out of the ball for you. I normally do an entire resurface of a ball with that many games and in that case, I would do my 360 grit base surface before removing the oil. Does this "open the pores?" I don't really know, but a lot of people say that is the case. The way I see is that the oil got into the ball just fine without the low level sanding, so it should be able to get back out again with help from the heat the oven provides. 
 
 
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Brickguy221

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Re: when baking a ball?
« Reply #3 on: August 16, 2011, 12:35:55 PM »
+1 .... That has alway been my thinking also.   
 



milorafferty wrote on 8/16/2011 8:25 AM:
Yes, the oven will still be able to get the oil out of the ball for you. I normally do an entire resurface of a ball with that many games and in that case, I would do my 360 grit base surface before removing the oil. Does this "open the pores?" I don't really know, but a lot of people say that is the case. The way I see is that the oil got into the ball just fine without the low level sanding, so it should be able to get back out again with help from the heat the oven provides. 

 

 


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CubsFan

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Re: when baking a ball?
« Reply #4 on: August 16, 2011, 01:45:38 PM »
Thanks for the advice.  The reason I didn't get the resurface at this time is because my friend said he would do it on his spinner.  I was just concerned that maybe I should have had him run a 360 pad on it before baking though. 


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