I had to machine some 3/4 304 stainless round rod last week, and it
performed a little oddly. I first noticed it on the band saw when I cut the
slugs to machine. They would cut with a kind of eye shape on the end. Then
when I cross drilled it I noticed I got beaughtiful continuous curls about a
1/4 of the way in, then through the middle it gave me kinda nasty looking
munched up looking chips, and as it approached the other side nice pretty
curled continuous chips would start coming out of the hole again. I drilled
them on the KMB1, so feed was consistant.

It was like the surface 1/8-3/16 was what I was expecting, and then the
middle was something totally different.

When I milled the hex half way through to engage the pins I didn't notice
anything odd, but that was planned to be a pretty light fast cut.

I have no idea what it means. It was just seemed odd to observe. They are
just cross handles for a core pull pin so the alloy is really not all that
important. Just needed to be stainless.

On Wed, 27 Jan 2016 18:22:07 -0700, "Bob La Londe"
wrote:

I had to machine some 3/4 304 stainless round rod last week, and it
performed a little oddly. I first noticed it on the band saw when I cut the
slugs to machine. They would cut with a kind of eye shape on the end. Then
when I cross drilled it I noticed I got beaughtiful continuous curls about a
1/4 of the way in, then through the middle it gave me kinda nasty looking
munched up looking chips, and as it approached the other side nice pretty
curled continuous chips would start coming out of the hole again. I drilled
them on the KMB1, so feed was consistant.

It was like the surface 1/8-3/16 was what I was expecting, and then the
middle was something totally different.

When I milled the hex half way through to engage the pins I didn't notice
anything odd, but that was planned to be a pretty light fast cut.

I have no idea what it means. It was just seemed odd to observe. They are
just cross handles for a core pull pin so the alloy is really not all that
important. Just needed to be stainless.

'Don't know the answer to your dilemma, but a clue might be the fact
that a cold-rolled stainless bar generally is harder on the outside
than in the core. This is true of most steel grades, but moreso with
stainless, and the effect is greater as the bar gets thicker.

--
Ed Huntress

Bob La Londe wrote:
I had to machine some 3/4 304 stainless round rod last week, and it
performed a little oddly. I first noticed it on the band saw when I
cut the slugs to machine. They would cut with a kind of eye shape on
the end. Then when I cross drilled it I noticed I got beaughtiful
continuous curls about a 1/4 of the way in, then through the middle
it gave me kinda nasty looking munched up looking chips, and as it
approached the other side nice pretty curled continuous chips would
start coming out of the hole again. I drilled them on the KMB1, so
feed was consistant.
It was like the surface 1/8-3/16 was what I was expecting, and then
the middle was something totally different.

When I milled the hex half way through to engage the pins I didn't
notice anything odd, but that was planned to be a pretty light fast
cut.
I have no idea what it means. It was just seemed odd to observe. They are
just cross handles for a core pull pin so the alloy is
really not all that important. Just needed to be stainless.

I've seen that "eye" on a lot of different bar stock , I think it must be
caused by a harmonic vibration of the bandsaw blades . My experience with
304 is that you turn slow with heavy feed , and if you let the cutter skate
at all it'll work harden . Nasty stuff , I'll use 303 instead when I can .

--
Snag

On 28/01/2016 1:28 PM, Terry Coombs wrote:

I've seen that "eye" on a lot of different bar stock , I think it must be
caused by a harmonic vibration of the bandsaw blades . My experience with
304 is that you turn slow with heavy feed , and if you let the cutter skate
at all it'll work harden . Nasty stuff , I'll use 303 instead when I can .

I think you're right on the 'eye' thing, have seen that too, and
sometimes on other materials.

I've spec'd a couple items I've sourced out here in 303 for easier
machining. Nobody seems to know what it is in rural AU. Everyone out
here uses 304 or 316 in the abattoir industry.


Jon


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On Fri, 29 Jan 2016 06:47:04 +1100, Jon Anderson
wrote:

On 28/01/2016 1:28 PM, Terry Coombs wrote:

I've seen that "eye" on a lot of different bar stock , I think it must be
caused by a harmonic vibration of the bandsaw blades . My experience with
304 is that you turn slow with heavy feed , and if you let the cutter skate
at all it'll work harden . Nasty stuff , I'll use 303 instead when I can .

I think you're right on the 'eye' thing, have seen that too, and
sometimes on other materials.

I've spec'd a couple items I've sourced out here in 303 for easier
machining. Nobody seems to know what it is in rural AU. Everyone out
here uses 304 or 316 in the abattoir industry.


Jon


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303 would not be a good choice in the abattoir. It is not nearly as
corrosion resistant as 304 or 316. And shouldn't be welded either.
Eric

"Terry Coombs" wrote in message
...
Bob La Londe wrote:
I had to machine some 3/4 304 stainless round rod last week, and it
performed a little oddly. I first noticed it on the band saw when I
cut the slugs to machine. They would cut with a kind of eye shape on
the end. Then when I cross drilled it I noticed I got beaughtiful
continuous curls about a 1/4 of the way in, then through the middle
it gave me kinda nasty looking munched up looking chips, and as it
approached the other side nice pretty curled continuous chips would
start coming out of the hole again. I drilled them on the KMB1, so
feed was consistant.
It was like the surface 1/8-3/16 was what I was expecting, and then
the middle was something totally different.

When I milled the hex half way through to engage the pins I didn't
notice anything odd, but that was planned to be a pretty light fast
cut.
I have no idea what it means. It was just seemed odd to observe. They
are just cross handles for a core pull pin so the alloy is
really not all that important. Just needed to be stainless.

I've seen that "eye" on a lot of different bar stock , I think it must be
caused by a harmonic vibration of the bandsaw blades . My experience with
304 is that you turn slow with heavy feed , and if you let the cutter
skate at all it'll work harden . Nasty stuff , I'll use 303 instead when I
can .

--
Snag

Interestingly I made the pins with 303. My plan was to just bend an L bend
on them, but I decided I needed to make a bending jig to do that well, and
it was faster to machine the ends and put cross handles on. My local metal
yard (the one I like) only had 304 on hand.

I am aware of stainless work hardening, and took a fairly agressive feed I
thought. I got beaughtiful continuous chips to start each cross drill.
Maybe I should drill more agressively? Maybe even program stuff like that
with a particular familiar stock with three drill operations?

On Fri, 29 Jan 2016 06:47:04 +1100, Jon Anderson
wrote:

On 28/01/2016 1:28 PM, Terry Coombs wrote:

I've seen that "eye" on a lot of different bar stock , I think it must be
caused by a harmonic vibration of the bandsaw blades . My experience with
304 is that you turn slow with heavy feed , and if you let the cutter skate
at all it'll work harden . Nasty stuff , I'll use 303 instead when I can .

I think you're right on the 'eye' thing, have seen that too, and
sometimes on other materials.

I've spec'd a couple items I've sourced out here in 303 for easier
machining. Nobody seems to know what it is in rural AU. Everyone out
here uses 304 or 316 in the abattoir industry.


Jon

Watch out using 303 for food processing. It's restricted for some uses
in the US. It pits.

--
Ed Huntress

"Ed Huntress" wrote in message
...

Watch out using 303 for food processing. It's restricted for some
uses
in the US. It pits.

--
Ed Huntress

What do you know about Inconel 600 for food, specifically for a
thermocouple probe in simmering tomato sauce or acidic meat marinade?
The applications tech at Omega knew even less about it than I do.

The probe I bought from them reads 212.1F in boiling water.
https://en.wikipedia.org/wiki/Thermocouple
"The main limitation with thermocouples is accuracy; system errors of
less than one degree Celsius (°C) can be difficult to achieve."

-jsw

On Thu, 28 Jan 2016 17:58:32 -0500, "Jim Wilkins"
wrote:

"Ed Huntress" wrote in message
.. .

Watch out using 303 for food processing. It's restricted for some
uses
in the US. It pits.

--
Ed Huntress

What do you know about Inconel 600 for food, specifically for a
thermocouple probe in simmering tomato sauce or acidic meat marinade?
The applications tech at Omega knew even less about it than I do.

The probe I bought from them reads 212.1F in boiling water.
https://en.wikipedia.org/wiki/Thermocouple
"The main limitation with thermocouples is accuracy; system errors of
less than one degree Celsius (°C) can be difficult to achieve."

-jsw

I don't know anything about it, but this site says it's an "effective
tool" in food processing.

http://www.steelforge.com/literature...dbits/inconel/

That stands to reason, because it's a very corrosion resistant
nickel-chrome-iron alloy.

You'll see many Google references to Inconel 600 and food processing.

--
Ed Huntress

"Ed Huntress" wrote in message
...
On Thu, 28 Jan 2016 17:58:32 -0500, "Jim Wilkins"
wrote:

"Ed Huntress" wrote in message
. ..

Watch out using 303 for food processing. It's restricted for some
uses
in the US. It pits.

--
Ed Huntress

What do you know about Inconel 600 for food, specifically for a
thermocouple probe in simmering tomato sauce or acidic meat
marinade?
The applications tech at Omega knew even less about it than I do.

The probe I bought from them reads 212.1F in boiling water.
https://en.wikipedia.org/wiki/Thermocouple
"The main limitation with thermocouples is accuracy; system errors
of
less than one degree Celsius (°C) can be difficult to achieve."

-jsw

I don't know anything about it, but this site says it's an
"effective
tool" in food processing.

http://www.steelforge.com/literature...dbits/inconel/

That stands to reason, because it's a very corrosion resistant
nickel-chrome-iron alloy.

You'll see many Google references to Inconel 600 and food
processing.

--
Ed Huntress

Many references, little hard data.

"Jim Wilkins" fired this volley in news:n8eaoc$m6b$1
@dont-email.me:

Many references, little hard data.

Try looking for "low pH" as an adjunct to searching for food uses.

https://books.google.com/books?id=_N...A152&lpg=PA152
&dq=inconel+for+processing+low+pH+foods&source=bl& ots=pXLnaQXcAp&sig=P-
l2Jz_-toMEqWnr1ElMXc6JE9M&hl=en&sa=X&ved=
0ahUKEwjKqvvdgM7KAhWDKCYKHZraDxMQ6AEIVDAI

Sorry for the long link... shrug
L

On 29/01/2016 6:54 AM, wrote:

303 would not be a good choice in the abattoir. It is not nearly as
corrosion resistant as 304 or 316. And shouldn't be welded either.

There are a few applications where corrosion resistance would not be
an issue, and it machines easier. Well aware it's not weldable.


Jon


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On 29/01/2016 8:45 AM, Ed Huntress wrote:

Watch out using 303 for food processing. It's restricted for some uses
in the US. It pits.

Yeah, anything in food production areas has to be food safe. And since
nobody seems know even know what it is, certainly won't be an issue!
People don't seem to get it when I sorta whinge about not being able
to find things I want, tooling, hardware, etc. So have shown McMaster
Carr's website to a few. Blew them away...

I've had fun collecting MSDS for everything we use in the plant, and
sorting out what's food safe and what's not.


Jon


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On Fri, 29 Jan 2016 18:15:31 +1100, Jon Anderson
wrote:

On 29/01/2016 8:45 AM, Ed Huntress wrote:

Watch out using 303 for food processing. It's restricted for some uses
in the US. It pits.

Yeah, anything in food production areas has to be food safe. And since
nobody seems know even know what it is, certainly won't be an issue!
People don't seem to get it when I sorta whinge about not being able
to find things I want, tooling, hardware, etc. So have shown McMaster
Carr's website to a few. Blew them away...

We often don't appreciate what we have here.


I've had fun collecting MSDS for everything we use in the plant, and
sorting out what's food safe and what's not.

At least they're available online these days.

Regarding 303, my recollection is that there is no toxicity issue.
It's the pitting that's a problem -- maybe from the sulfur content,
but I don't remember the detail. Anything that pits or corrodes,
whether the material itself is safe or not, is a harbor for bacteria.

--
Ed Huntress

On 30/01/2016 12:09 AM, Ed Huntress wrote:

We often don't appreciate what we have here.

Sometimes one doesn't appreciate what one has until one doesn't have it...
Wish I could get MSC to open a branch here, but not sure there's enough
manufacturing to support maintaining the inventory.

At least they're available online these days.

For the most part, available on the web here. Some items I've had to
track down the mfg and request, and one outfit mailed them in.
Even most Aussies admit the country is a decade or two behind the States
in some respects.

Anything that pits or corrodes, whether the material itself is safe
or not, is a harbor for bacteria.

Have had a lot to learn in this area. As if AU standards weren't enough,
we're after export contracts in the States. Boy, has that raised the
bar. It's not big issues, but a thousand tiny details that have to be
attended to... The majority of work order requests I've processed lately
relate to coming up to export standards.

The push for raising the bar has benefited me. Got another promotion,
now maintenance planner. Being flown to Sydney Monday for 3 days
training on MEX. I'm stoked. Place was mostly reactive when I hired in.
Was my stated goal from the start to implement some sort of structure
and system, even if only in the one area I was initially responsible
for, rendering.

Now I'll be setting up PM schedules for entire plant. Stock yards, 2
slaughter floors, 4 boning rooms, 2 offal rooms, refrigeration plant,
chillers and freezers, rendering, skins, bio remediation, waste water
and irrigation as well as spares stores and inventory/requisition.
As we have at least 18 months expansion to come, probably take 2 years
to fully document all assets and set everything up.


Jon

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On Sat, 30 Jan 2016 06:15:40 +1100, Jon Anderson
wrote:

On 30/01/2016 12:09 AM, Ed Huntress wrote:

We often don't appreciate what we have here.

Sometimes one doesn't appreciate what one has until one doesn't have it...
Wish I could get MSC to open a branch here, but not sure there's enough
manufacturing to support maintaining the inventory.

At least they're available online these days.

For the most part, available on the web here. Some items I've had to
track down the mfg and request, and one outfit mailed them in.
Even most Aussies admit the country is a decade or two behind the States
in some respects.

Anything that pits or corrodes, whether the material itself is safe
or not, is a harbor for bacteria.

Have had a lot to learn in this area. As if AU standards weren't enough,
we're after export contracts in the States. Boy, has that raised the
bar. It's not big issues, but a thousand tiny details that have to be
attended to... The majority of work order requests I've processed lately
relate to coming up to export standards.

The push for raising the bar has benefited me. Got another promotion,
now maintenance planner. Being flown to Sydney Monday for 3 days
training on MEX. I'm stoked. Place was mostly reactive when I hired in.
Was my stated goal from the start to implement some sort of structure
and system, even if only in the one area I was initially responsible
for, rendering.

Now I'll be setting up PM schedules for entire plant. Stock yards, 2
slaughter floors, 4 boning rooms, 2 offal rooms, refrigeration plant,
chillers and freezers, rendering, skins, bio remediation, waste water
and irrigation as well as spares stores and inventory/requisition.
As we have at least 18 months expansion to come, probably take 2 years
to fully document all assets and set everything up.


Jon

Congrats on the promotion, Jon!

Now that you've been there for a while, what do you think of the
regulatory regime in the US versus Australia? I'm referring to such
things as safety regulations at work and the food-safety issues you're
dealing with.

--
Ed Huntress

On Fri, 29 Jan 2016 18:59:18 -0500, Ed Huntress
wrote:


Congrats on the promotion, Jon!

Now that you've been there for a while, what do you think of the
regulatory regime in the US versus Australia? I'm referring to such
things as safety regulations at work and the food-safety issues you're
dealing with.

Holy crap Ed, you almost gave me a heart attack! I wasn't paying
close attention and I thought for a moment that you were replying to
Jon Banquer. If Banquer had a job then what next? Flying pigs crapping
all over my yard? Some poor employer being slowly driven insane?
Fortunately reality returned quickly and I realized that Banquer was
still safely hunched over his keyboard trying to influence the
election the same way Wieber pretends he's a taxpayer. Whew!

On Fri, 29 Jan 2016 17:11:59 -0800, wrote:

On Fri, 29 Jan 2016 18:59:18 -0500, Ed Huntress
wrote:


Congrats on the promotion, Jon!

Now that you've been there for a while, what do you think of the
regulatory regime in the US versus Australia? I'm referring to such
things as safety regulations at work and the food-safety issues you're
dealing with.

Holy crap Ed, you almost gave me a heart attack! I wasn't paying
close attention and I thought for a moment that you were replying to
Jon Banquer. If Banquer had a job then what next? Flying pigs crapping
all over my yard? Some poor employer being slowly driven insane?
Fortunately reality returned quickly and I realized that Banquer was
still safely hunched over his keyboard trying to influence the
election the same way Wieber pretends he's a taxpayer. Whew!

Ha! No, Australia is no longer a penal colony. They closed Cockatoo
Island a long time ago. Banquer is not likely to be shipped there when
they finally catch him.

We have a glut of Jons here -- three, I think.

Anyway, how the heck are you? Long time no see.

--
Ed Huntress

On Fri, 29 Jan 2016 17:11:59 -0800, wrote:

On Fri, 29 Jan 2016 18:59:18 -0500, Ed Huntress
wrote:


Congrats on the promotion, Jon!

Now that you've been there for a while, what do you think of the
regulatory regime in the US versus Australia? I'm referring to such
things as safety regulations at work and the food-safety issues you're
dealing with.

Holy crap Ed, you almost gave me a heart attack! I wasn't paying
close attention and I thought for a moment that you were replying to
Jon Banquer. If Banquer had a job then what next? Flying pigs crapping
all over my yard? Some poor employer being slowly driven insane?
Fortunately reality returned quickly and I realized that Banquer was
still safely hunched over his keyboard trying to influence the
election the same way Wieber pretends he's a taxpayer. Whew!

Hey, BTW, if you don't watch Bill Maher's show, "Real Time," try to
catch tonight's show on HBO's later cable feeds or whatever. (It's
being re-run as I speak.) He ran the funniest "commercial" I've seen
in a long time -- a mock Bernie Sanders political commercial.

--
Ed Huntress

On 30/01/2016 10:59 AM, Ed Huntress wrote:

Now that you've been there for a while, what do you think of the
regulatory regime in the US versus Australia? I'm referring to such
things as safety regulations at work and the food-safety issues you're
dealing with.

Well, worked 3 years at NASA Ames, high school and college work exp,
almost 2 years at Spectra Physics, and almost 2 years at Varian. All the
rest of my work was for small shops where safety was, shall we say, up
to us, and insisting on it could cost one promotions, if not one's job
(under some other pretext). Yeah, a few **** job shops.

Obviously, the three mentioned above had well established safety
programs, and that was about the extent of my exposure to regulations.
Then there was 20 years working out of my garage. I did more than a few
things I would never have let an employee do. Paperwork was held to the
absolute minimum.

So, I hired in the same week the sale to our corporate owners was
finalized. Outgoing fitter, in one of the few bits of serious advice I
got from him, told me to "watch my back because nobody else will, and
there are things here that'll kill ya quick".

That had a lot to do with my joining the safety committee, were I got a
2 day class in WHS. And that really didn't come near fully touching all
the regulations. We're implementing programs and controls fast as we
can, but still have a ways to go. Some of it I think is over the top
nanny statism. But it's all geared to keeping us safe. Because getting
hurt costs the corporation money, and lost productivity. Hey, might as
well be up front about it. They do care about us, but the class weighed
in heavily on the long term costs to the company for injuries. And they
are substantial! We're still working on issues of small town people that
have never been expose to anything like the corporate world, and seem
more concerned about getting ****ed on the weekend (drunk) than worrying
about things like safety. But making progress, finally went a month with
no lost time injuries, something not seen in a long long time.

I've heard tales of companies with controls so strict, one had to fill
out paperwork to change a friggin light bulb. Heaven help you if you
gotta go weld on something. And an accident on the railroad apparently
earns one a day or two of paperwork.

Since my exposure to regulations in the States is decades old, hard to
compare. Things are different now I'm sure. But I'd say while AU is
something of a nanny state, a lot of things Americans take as normal,
are less common here.

On food safety, well, no training in that, and not needed for my work.
I do see the issues QA raises, some of them seem annoyingly minor. But,
when Safeway comes through to inspect, if things aren't up to their
standards, you don't get the contract. So we're having to come up to US
standards in that area. Seems to be less issues with food safety in
terms of contamination, etc here compared to the states, so that seems a
bit odd. but then, the whole dang country has a smaller population than
California, so I'd expect less total incidents.

My attitude is, I'm getting paid by the hour, and paid well. They want
me to fill out paperwork, I'll fill out paperwork!

As for the promotion, I'm 59 in a few months. Spent today replacing wear
plates, screen and hammers in a hammer mill. Big heavy stuff.
A desk job in a heated/cooled office is looking real good these days!

Jon

ps: pm coming

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On 30/01/2016 12:11 PM, wrote:

Holy crap Ed, you almost gave me a heart attack! I wasn't paying
close attention and I thought for a moment that you were replying to
Jon Banquer. If Banquer had a job then what next? Flying pigs crapping
all over my yard? Some poor employer being slowly driven insane?
Fortunately reality returned quickly and I realized that Banquer was
still safely hunched over his keyboard trying to influence the
election the same way Wieber pretends he's a taxpayer. Whew!

JB couldn't cut the mustard here. He'd be lost without his modern high
tech CNC machine shop. Nearest CNC I know of is a lathe over in Wagga
Wagga, an hour away. And it's an older one.

To revive an old SIG:


Jon (the sane one)

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On 30/01/2016 3:04 PM, Ed Huntress wrote:

Hey, BTW, if you don't watch Bill Maher's show, "Real Time," try to
catch tonight's show on HBO's later cable feeds or whatever. (It's
being re-run as I speak.) He ran the funniest "commercial" I've seen
in a long time -- a mock Bernie Sanders political commercial.

No HBO here, unsure who carries Bill Mahr. I mostly watch motorsports
and stuff like Air Crash Investigation. Have to check the listings,
might already have aired. You're a day ahead of us.

Jon

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On Sat, 30 Jan 2016 16:47:06 +1100, Jon Anderson
wrote:

On 30/01/2016 3:04 PM, Ed Huntress wrote:

Hey, BTW, if you don't watch Bill Maher's show, "Real Time," try to
catch tonight's show on HBO's later cable feeds or whatever. (It's
being re-run as I speak.) He ran the funniest "commercial" I've seen
in a long time -- a mock Bernie Sanders political commercial.

No HBO here, unsure who carries Bill Mahr. I mostly watch motorsports
and stuff like Air Crash Investigation. Have to check the listings,
might already have aired. You're a day ahead of us.

Jon

You may not have it. He's pretty vulgar. He's also brilliant and
funny, and does some great political takedowns on both sides of the
aisle. He's sort of libertarian, anti-religion, and he gives Muslims
fits. He's not to everybody's taste, but he is to mine.

For HBO subscribers here, there are many ways to see his show, and
it's archived so you can see it at any time online. But you have to be
a subscriber via cable or satellite.

I see that somebody posted that fake Bernie commercial to YouTube.
This is for all the Jons in the room. g

https://www.youtube.com/watch?v=b3spaUe8gc0

Here's his take on the Bundy takeover of the BLM offices:

https://www.youtube.com/watch?v=HL7ypWmYX5s

Enjoy.

--
Ed Huntress


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On Sat, 30 Jan 2016 16:35:18 +1100, Jon Anderson
wrote:

On 30/01/2016 10:59 AM, Ed Huntress wrote:

Now that you've been there for a while, what do you think of the
regulatory regime in the US versus Australia? I'm referring to such
things as safety regulations at work and the food-safety issues you're
dealing with.

Well, worked 3 years at NASA Ames, high school and college work exp,
almost 2 years at Spectra Physics, and almost 2 years at Varian. All the
rest of my work was for small shops where safety was, shall we say, up
to us, and insisting on it could cost one promotions, if not one's job
(under some other pretext). Yeah, a few **** job shops.

Obviously, the three mentioned above had well established safety
programs, and that was about the extent of my exposure to regulations.
Then there was 20 years working out of my garage. I did more than a few
things I would never have let an employee do. Paperwork was held to the
absolute minimum.

So, I hired in the same week the sale to our corporate owners was
finalized. Outgoing fitter, in one of the few bits of serious advice I
got from him, told me to "watch my back because nobody else will, and
there are things here that'll kill ya quick".

That had a lot to do with my joining the safety committee, were I got a
2 day class in WHS. And that really didn't come near fully touching all
the regulations. We're implementing programs and controls fast as we
can, but still have a ways to go. Some of it I think is over the top
nanny statism. But it's all geared to keeping us safe. Because getting
hurt costs the corporation money, and lost productivity. Hey, might as
well be up front about it. They do care about us, but the class weighed
in heavily on the long term costs to the company for injuries. And they
are substantial! We're still working on issues of small town people that
have never been expose to anything like the corporate world, and seem
more concerned about getting ****ed on the weekend (drunk) than worrying
about things like safety. But making progress, finally went a month with
no lost time injuries, something not seen in a long long time.

I've heard tales of companies with controls so strict, one had to fill
out paperwork to change a friggin light bulb. Heaven help you if you
gotta go weld on something. And an accident on the railroad apparently
earns one a day or two of paperwork.

Since my exposure to regulations in the States is decades old, hard to
compare. Things are different now I'm sure. But I'd say while AU is
something of a nanny state, a lot of things Americans take as normal,
are less common here.

On food safety, well, no training in that, and not needed for my work.
I do see the issues QA raises, some of them seem annoyingly minor. But,
when Safeway comes through to inspect, if things aren't up to their
standards, you don't get the contract. So we're having to come up to US
standards in that area. Seems to be less issues with food safety in
terms of contamination, etc here compared to the states, so that seems a
bit odd. but then, the whole dang country has a smaller population than
California, so I'd expect less total incidents.

My attitude is, I'm getting paid by the hour, and paid well. They want
me to fill out paperwork, I'll fill out paperwork!

As for the promotion, I'm 59 in a few months. Spent today replacing wear
plates, screen and hammers in a hammer mill. Big heavy stuff.
A desk job in a heated/cooled office is looking real good these days!

Jon

ps: pm coming

It sounds like you're enjoying it overall, and it must be interesting.
Regarding food safety: Every big e. coli or listeria contamination now
gets nationwide attention here, so it appears that resistance to
food-safety issues has dwindled in recent years. I remember when the
loony-tune fringe of the libertarians (actually, neo-anarchists, some
of which are still on misc.survivalist.nutjobs) were bitching about
regulations in food and pharmaceuticals, saying that it was expensive
and that anyone who was UNsafe would quickly go out of business, so
there was nothing to regulate.

They're pretty quiet now.

--
Ed Huntress

On 1/28/2016 4:45 PM, Ed Huntress wrote:
On Fri, 29 Jan 2016 06:47:04 +1100, Jon Anderson
wrote:

On 28/01/2016 1:28 PM, Terry Coombs wrote:

I've seen that "eye" on a lot of different bar stock , I think it must be
caused by a harmonic vibration of the bandsaw blades . My experience with
304 is that you turn slow with heavy feed , and if you let the cutter skate
at all it'll work harden . Nasty stuff , I'll use 303 instead when I can .

I think you're right on the 'eye' thing, have seen that too, and
sometimes on other materials.

I've spec'd a couple items I've sourced out here in 303 for easier
machining. Nobody seems to know what it is in rural AU. Everyone out
here uses 304 or 316 in the abattoir industry.


Jon

Watch out using 303 for food processing. It's restricted for some uses
in the US. It pits.


When supplying the food industry with wire brushes the Stainless Steel
spec. was for 302, I can't tell you why except that 302 is the most
common alloy wire available and it handles much better than any other
alloy. I hated working with 304 the most.

On Sat, 30 Jan 2016 16:49:05 -0500, Tom Gardner
wrote:

On 1/28/2016 4:45 PM, Ed Huntress wrote:
On Fri, 29 Jan 2016 06:47:04 +1100, Jon Anderson
wrote:

On 28/01/2016 1:28 PM, Terry Coombs wrote:

I've seen that "eye" on a lot of different bar stock , I think it must be
caused by a harmonic vibration of the bandsaw blades . My experience with
304 is that you turn slow with heavy feed , and if you let the cutter skate
at all it'll work harden . Nasty stuff , I'll use 303 instead when I can .

I think you're right on the 'eye' thing, have seen that too, and
sometimes on other materials.

I've spec'd a couple items I've sourced out here in 303 for easier
machining. Nobody seems to know what it is in rural AU. Everyone out
here uses 304 or 316 in the abattoir industry.


Jon

Watch out using 303 for food processing. It's restricted for some uses
in the US. It pits.


When supplying the food industry with wire brushes the Stainless Steel
spec. was for 302, I can't tell you why except that 302 is the most
common alloy wire available and it handles much better than any other
alloy. I hated working with 304 the most.

The spec on 302 is almost identical to that for 304, except that 302
has twice as much carbon. Both 302 and 304 have half the sulfur of
303, which is why 303 machines so easily.

I'm rusty on this (forgive the pun), but my recollection is that it's
the sulfur that enables pitting in 303.

I see lots of info on using different grades of stainless in food
processing on the Web. They might help Jon.

--
Ed Huntress

On Fri, 29 Jan 2016 06:47:04 +1100, Jon Anderson
wrote:

On 28/01/2016 1:28 PM, Terry Coombs wrote:

I've seen that "eye" on a lot of different bar stock , I think it must be
caused by a harmonic vibration of the bandsaw blades . My experience with
304 is that you turn slow with heavy feed , and if you let the cutter skate
at all it'll work harden . Nasty stuff , I'll use 303 instead when I can .

I think you're right on the 'eye' thing, have seen that too, and
sometimes on other materials.

I've spec'd a couple items I've sourced out here in 303 for easier
machining. Nobody seems to know what it is in rural AU. Everyone out
here uses 304 or 316 in the abattoir industry.


Jon

Thats because 304 corrodes far less than 303..and 316 hardly corrodes
at all.

As you know...the liquids in the abattoir industry are not simply
"water"..but have a goodly percentage of hydrocloric acid in them.

Gunner


---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

On Sat, 30 Jan 2016 06:15:40 +1100, Jon Anderson
wrote:

On 30/01/2016 12:09 AM, Ed Huntress wrote:

We often don't appreciate what we have here.

Sometimes one doesn't appreciate what one has until one doesn't have it...
Wish I could get MSC to open a branch here, but not sure there's enough
manufacturing to support maintaining the inventory.

At least they're available online these days.

For the most part, available on the web here. Some items I've had to
track down the mfg and request, and one outfit mailed them in.
Even most Aussies admit the country is a decade or two behind the States
in some respects.

Anything that pits or corrodes, whether the material itself is safe
or not, is a harbor for bacteria.

Have had a lot to learn in this area. As if AU standards weren't enough,
we're after export contracts in the States. Boy, has that raised the
bar. It's not big issues, but a thousand tiny details that have to be
attended to... The majority of work order requests I've processed lately
relate to coming up to export standards.

The push for raising the bar has benefited me. Got another promotion,
now maintenance planner. Being flown to Sydney Monday for 3 days
training on MEX. I'm stoked. Place was mostly reactive when I hired in.
Was my stated goal from the start to implement some sort of structure
and system, even if only in the one area I was initially responsible
for, rendering.

Now I'll be setting up PM schedules for entire plant. Stock yards, 2
slaughter floors, 4 boning rooms, 2 offal rooms, refrigeration plant,
chillers and freezers, rendering, skins, bio remediation, waste water
and irrigation as well as spares stores and inventory/requisition.
As we have at least 18 months expansion to come, probably take 2 years
to fully document all assets and set everything up.


Jon

Bravo!! ^5!!!

On Sat, 30 Jan 2016 16:49:05 -0500, Tom Gardner
wrote:

On 1/28/2016 4:45 PM, Ed Huntress wrote:
On Fri, 29 Jan 2016 06:47:04 +1100, Jon Anderson
wrote:

On 28/01/2016 1:28 PM, Terry Coombs wrote:

I've seen that "eye" on a lot of different bar stock , I think it must be
caused by a harmonic vibration of the bandsaw blades . My experience with
304 is that you turn slow with heavy feed , and if you let the cutter skate
at all it'll work harden . Nasty stuff , I'll use 303 instead when I can .

I think you're right on the 'eye' thing, have seen that too, and
sometimes on other materials.

I've spec'd a couple items I've sourced out here in 303 for easier
machining. Nobody seems to know what it is in rural AU. Everyone out
here uses 304 or 316 in the abattoir industry.


Jon

Watch out using 303 for food processing. It's restricted for some uses
in the US. It pits.


When supplying the food industry with wire brushes the Stainless Steel
spec. was for 302, I can't tell you why except that 302 is the most
common alloy wire available and it handles much better than any other
alloy. I hated working with 304 the most.

"304, thats a whore"

On 1/31/2016 12:56 PM, Gunner Asch wrote:
On Sat, 30 Jan 2016 16:49:05 -0500, Tom Gardner
wrote:

On 1/28/2016 4:45 PM, Ed Huntress wrote:
On Fri, 29 Jan 2016 06:47:04 +1100, Jon Anderson
wrote:

On 28/01/2016 1:28 PM, Terry Coombs wrote:

I've seen that "eye" on a lot of different bar stock , I think it must be
caused by a harmonic vibration of the bandsaw blades . My experience with
304 is that you turn slow with heavy feed , and if you let the cutter skate
at all it'll work harden . Nasty stuff , I'll use 303 instead when I can .

I think you're right on the 'eye' thing, have seen that too, and
sometimes on other materials.

I've spec'd a couple items I've sourced out here in 303 for easier
machining. Nobody seems to know what it is in rural AU. Everyone out
here uses 304 or 316 in the abattoir industry.


Jon

Watch out using 303 for food processing. It's restricted for some uses
in the US. It pits.


When supplying the food industry with wire brushes the Stainless Steel
spec. was for 302, I can't tell you why except that 302 is the most
common alloy wire available and it handles much better than any other
alloy. I hated working with 304 the most.

"304, thats a whore"

Remarkable - a post in which gummer, the stolen valor ****, didn't
threaten to kill anyone. Who'd have thought it?

On Sun, 31 Jan 2016 22:01:40 -0800, Kern County Landfill
wrote:

On 1/31/2016 12:56 PM, Gunner Asch wrote:
On Sat, 30 Jan 2016 16:49:05 -0500, Tom Gardner
wrote:

On 1/28/2016 4:45 PM, Ed Huntress wrote:
On Fri, 29 Jan 2016 06:47:04 +1100, Jon Anderson
wrote:

On 28/01/2016 1:28 PM, Terry Coombs wrote:

I've seen that "eye" on a lot of different bar stock , I think it must be
caused by a harmonic vibration of the bandsaw blades . My experience with
304 is that you turn slow with heavy feed , and if you let the cutter skate
at all it'll work harden . Nasty stuff , I'll use 303 instead when I can .

I think you're right on the 'eye' thing, have seen that too, and
sometimes on other materials.

I've spec'd a couple items I've sourced out here in 303 for easier
machining. Nobody seems to know what it is in rural AU. Everyone out
here uses 304 or 316 in the abattoir industry.


Jon

Watch out using 303 for food processing. It's restricted for some uses
in the US. It pits.


When supplying the food industry with wire brushes the Stainless Steel
spec. was for 302, I can't tell you why except that 302 is the most
common alloy wire available and it handles much better than any other
alloy. I hated working with 304 the most.

"304, thats a whore"

Remarkable - a post in which gummer, the stolen valor ****, didn't
threaten to kill anyone. Who'd have thought it?

Glad to see you are finally identifying with your living
arraingements.

I dumped a load of soggy dog **** in your living room this afternoon.

On 1/31/2016 10:45 PM, Gunner Asch wrote:
On Sun, 31 Jan 2016 22:01:40 -0800, Kern County Landfill
wrote:

On 1/31/2016 12:56 PM, Gunner Asch wrote:
On Sat, 30 Jan 2016 16:49:05 -0500, Tom Gardner
wrote:

On 1/28/2016 4:45 PM, Ed Huntress wrote:
On Fri, 29 Jan 2016 06:47:04 +1100, Jon Anderson
wrote:

On 28/01/2016 1:28 PM, Terry Coombs wrote:

I've seen that "eye" on a lot of different bar stock , I think it must be
caused by a harmonic vibration of the bandsaw blades . My experience with
304 is that you turn slow with heavy feed , and if you let the cutter skate
at all it'll work harden . Nasty stuff , I'll use 303 instead when I can .

I think you're right on the 'eye' thing, have seen that too, and
sometimes on other materials.

I've spec'd a couple items I've sourced out here in 303 for easier
machining. Nobody seems to know what it is in rural AU. Everyone out
here uses 304 or 316 in the abattoir industry.


Jon

Watch out using 303 for food processing. It's restricted for some uses
in the US. It pits.


When supplying the food industry with wire brushes the Stainless Steel
spec. was for 302, I can't tell you why except that 302 is the most
common alloy wire available and it handles much better than any other
alloy. I hated working with 304 the most.

"304, thats a whore"

Remarkable - a post in which gummer, the stolen valor ****, didn't
threaten to kill anyone. Who'd have thought it?

Glad to see you are finally identifying with your living
arraingements.

What are "arraingements"? Is it anything like an arraignment? You've
been on the wrong side of that procedure often enough.

I dumped a load of soggy dog **** in your living room this afternoon.

No. You couldn't get it out of your own living room.