It's about the same as how you determine oven efficiency, there's really nothing set in stone. Most of the time with ovens, people just run it until oil stops coming out. With this, you run it for a half hour, and if the water is really milky looking, you can drain it, add fresh water and turn it back on to check. If it's not too bad, the water will still be clear enough to see that there's no more oil coming out. Like the ball in the video, it wasn't too bad. Oil came out for about 10 or 15 minutes, then visibly you could see that it stopped coming out.
Safety improvement equals lower temperature, less time. The more something heats up, the more it will expand, and the more it cools down, the more it will contract. Lower heat and less time means less expansion, and less temperature differential when it's taken out. It also means you don't void factory warranties or temperature thresholds, which are set at 125 for some and 140 for some. What the Detox can accomplish in 30 minutes at 120 degrees would take an oven much longer at a higher temperature. Overall, is it more effective than an oven? It's a wash there, because whether by Detox or oven, if you get all the oil out, you get all the oil out . . but the Detox does it much faster and safer. If you've never had a ball cracked or damaged from oven use, cool, but the other benefits still make it an improvement over an oven.
Like I said before, you can run the Detox for a half hour, blow the grips out, and go throw it 5 minutes after it comes out. Most oven treatments last around 2 hours, and from what I've heard, the charge is usually 30-35 dollars. In 2 hours, we can do 4 Detox treatments at 20 dollars apiece. It's cheaper, can be done while the customer waits, and is even interesting for them to watch and to tell them about. Then of course it's more profitable for the shop because you can do more treatments in a shorter amount of time.
Hey Gizmo, what do you use to determine the efficiency improvement and safety improvement?
Also, for those with an oven, how many times do you have to either turn business away because the oven is "in use" (or at least tell a customer his ball is in line)? I am curious if having a system that takes less time is really a cost savings to the customer. I am not sure how much business a typical shop makes on these products.
