How long does wood air seasoning take?
The seasoning time varies depending on the thickness of the wood boards and the time of year. Usually three to four months for 25mm softwoods. The time is doubled, for wood twice as thick. Hardwoods of 25mm thickness require about six months and up to at least a year for 50mm boards.
What are the advantages of air seasoning?
State two advantages and two disadvantages of Air / Natural Seasoning. Advantages: Inexpensive, Easily managed, No specialist labour required, No expensive equipment needed. Disadvantages: Slow, No control over final MC, MC of only 18% achievable, Weather dependent, Boards prone to fungus/insect attack.
What is the seasoning process of timber?
Seasoning is the process of drying timber to remove the bound moisture contained in walls of the wood cells to produce seasoned timber. Seasoning can be achieved in a number of ways, but the aim is to remove water at a uniform rate through the piece to prevent damage to the wood during drying (seasoning degrade).
Why seasoning of wood is done?
The process of inducing evaporation of the moisture contained in wood; a type of hydrothermal treatment of wood is known as wood seasoning. The purpose of seasoning is to reduce the moisture content in the wood to a level appropriate to the use of the articles made from the wood.
What is the difference between air seasoning and kiln seasoning?
With air-dried wood there are no internal tensions baked into the wood. Kiln dried wood can be more fragile and break off easily. It can chip easily especially when working with hand tools, spokeshave or powered knife. Kiln dried wood often loses about 20% of its color, even when it is not steamed.
What are the advantages of seasoning timber?
3 Advantages of Building with Seasoned Wood
- Reduced Inception of Decay or Stain Fungi. Seasoned wood dried to a moisture content of less than 20% below the fibre saturation point will ultimately prevent the onset of stain fungi and decay.
- Weighs Less.
- Increased Strength and Stability.
What are the disadvantages of seasoning of timber?
Disadvantages of Natural Seasoning of Timber:
- It needs a larger space for seasoning.
- This process is long and depends on natural air.
- In natural seasoning, the ends of timber dry fast and split.
- During the natural seasoning, there is a possibility of fungal and insect attack.
What is the difference between air seasoning and kiln seasoning timber?
What are the two types of seasoning of timber?
There are two main ways of seasoning timber, Natural (Air) and Artificial (Kiln) drying. Both methods require the timber be stacked and separated to allow the full circulation flow of air, etc. around the stack.
What is the advantage of seasoning of timber?
1. Reduced Inception of Decay or Stain Fungi. Seasoned wood dried to a moisture content of less than 20% below the fibre saturation point will ultimately prevent the onset of stain fungi and decay. Seasoned timber’s decay rate is much slower than green wood, and lasts much longer.
Is kiln seasoning expensive?
There are some significant advantages and disadvantages with both seasoned wood and kiln dried wood. From a commercial perspective kiln drying can be expensive but is very quick, and you can also select the level of moisture. However, it is not that environmentally friendly and the wood can be a little weaker too.
What is the drawback of electric seasoning of timber?
The main disadvantages of seasoning of timber mainly include cost and climate. Cost is a major factor for every industry and the machinery required for the process and ultimately to get the final product is very expensive to buy and maintain. Climate plays a major factor in the actual process.