Wednesday, 13 April 2016

Salomon ski boot custom liners

Used a SMD heat gun 20mm nozzle, 110C, fan 7 (almost max) Measured temperature as 110C at 3cm.
Only wanted to expand shin area, so heated this at 3cm for about 10 mins.  I reckoned that full expansion was locally achieved in a few minutes. Measured an increase from 17mm at cuff to 20mm, although after re-fitting and cooling this was down to 18mm, but felt very snug.

From a number of posts, cooking temperature for liner (no footbeds) is 90-110C for 10-15 mins, convection or fan oven.
Refit footbeds and fit into shells.  Jump in, buckle up on a medium setting and don't move for 10-15 mins.

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