| 1. |
Ultrasonic
cleaning is very effective. If ultrasonics are not available, cleaning
with a soft bristle brush is acceptable. Use a heated detergent to
remove excess dirt and grease. Heavy duty cleaners with high pH can be
used provided the Macor is not exposed for extended periods (greater
than one hour). |
| 2. |
Following
the detergent wash, the Macor is rinsed in clean water. |
| 3. |
Final
rinse can be isopropyl alcohol 70% minimum or acetone to promote
drying. If necessary an organic degreaser can be used prior to final
cleaning. |
| 4. |
When
washing and rinsing avoid sudden temperature changes when going from
bath to bath. |
 |
|
| Bake Out |
|
| 1. |
Heat
Macor to 100°C (212°F) over the projected use
temperature (do
not exceed 1000°C). |
| 2. |
Reduce
pressure to below the projected use vacuum level. |
| 3. |
Hold at
temperature and vacuum for one hour. |
|
| Annealing |
|
| 1. |
Usually
not required. Anneal if thin slices warp or heating and cooling rates
above 300°C/hour are expected. |
| 2. |
Heat at
200°C/hour (360°F/hour) maximum to 750°C
(1380°F). |
| 3. |
Hold
for two hours. |
| 4. |
Cool at
25°C/hour (45°F/hour).
|
