| Author | Message | ||
     86129squids |
Hey all- as I'm sure several of youn's are familiar with powdercoating things, pitch me your best info if you please... I may be taking a new job at a boat part manufacturer and learning this process. As much as I hate to say it, the restaurant biz will never be the same after COVID19. Where my job already required a high level of knowledge and detail, now it's time and a half harder, flavored with fear, in a restaurant that only allows 50% capacity currently. I've not gone back yet, still on unemployment, but that won't last forever nor should it. So, time to change things up for Squids. (If you're interested, here's a very good, frank piece on what restauranteurs are facing.) https://www.nashvillescene.com/food-drink/bites/ar ticle/21132761/monells-owner-assesses-the-challeng es-facing-the-reopening-restaurant-industry So, if any of youn's can shoot me good info, maybe a primer on powdercoating, I'd appreciate it. Beer's on me next time we meet. Thanks in advance. | ||
| Ratbuell |
Far as I know, the process is very similar to painting - you spray a dry powder that is electrically-charged, onto a surface that is oppositely-electrically-charged, and the electricity/static holds the powder in place. It is applied via guns very similar to paint guns, either in a cabinet (small parts) or a booth (large parts). It is then baked into place, with enough heat to melt the powder into a solid coating. At least, that's my understanding of it as an observer and a car/motorcycle hobbyist. It should be as much art, as science, when it comes to proper application, strokes, product depth, and desired finish...but I would think the possibilities would be endless as you'll be learning a lot of basic motor skills that could also help you if you decide to become a painter. Prep processes will vary, of course...but your even-sweep, clean-application paint gun motor skills should be very similar from one product to the other, I would think. | ||
| Ducbsa |
https://www.youtube.com/watch?v=IFeMX1O6Epk&featur e=youtu.be I didn't watch it, just assumed it was good. https://www.eastwood.com/hotcoat-powder-coating.ht ml | ||
| Aesquire |
The restaurant business is tough at the best of times. When there's a business glitch, like a dictatorship determined to destroy the economy for political purposes, or a plague, or both, as in many parts of the planet, today, it's really tough. Never hurts to learn new skills. | ||
| Slaughter |
Powdercoating will require all the controls associated with painting and dust plus the oven. There are lots of powdercoating operations in all major areas. I'd advise coming up with a "hook" that will differentiate your operation from all the others. We use a few different powder coating operations here locally. They at least can stay open during this insanity. If you could land a production contract with some manufacturing operation, it'd go a long way to helping keep your doors open during the down-times that ALWAYS happen. | ||
| Aesquire |
Experience with machine shops also shows you shouldn't allow any one customer to consume 100% of your attention. Many times I've seen shops that got nice, lucrative, contracts with a big company, foolishly ended up with just one project, ( the big, most profitable one, yes ) then crashed when the contract ends. Sometimes the reason is the customer has built it's own capacity to do the job, cheaper, or with more control. Sometimes that product gets replaced with a different one. ( now molded plastic instead of machined castings ) Or is dropped, ( remember the Disk Camera? ) or the production is sent to Hunan or Hanoi. This warning is probably a subset of business errors in the books like over extending credit to expand, etc.  | ||
| 86129squids |
"I didn't watch it, just assumed it was good." ASSUME. You know that euphemism/acronym, no? It was good, and thanks, Duc. One of my early skills I learned in the restaurant biz was baking. I learned the entire recipe catalog, and my trainer, whom I knew from her fandamily off of Needmore Road in Mt. Juliet, taught me. She said "Know the recipe, but watch what I do. Otherwise it won't be right." She was right. I got good, very good at my job. First 4 days working prep, bakery, and desserts. Then I'd transfer to FOH, server, and work the weekend. I could sell desserts simply because I'd say "I made that yesterday." I love doing restaurant service, always have, except for $$<<hitty tippers. At Fleming's, Knoxville, there's a crew that I dearly love and appreciate for their work. Badasses. Many better than me. (I), Joe. It doesn't look good for the industry I love. In the US of A, if you're a "waiter", "server", or even "bartender", those aren't "real jobs". Fu<<king YES they're real jobs, not to mention the cooks. Bussers, backwaiters, and such. In the labor market we're just ephemeral. Musicians. MUSICIANS. Have you seen a live show lately?? Thrown a dollar in a tip bucket for the band??? My best buddy put me on my interview, which happens at +-9 tomorrow. He had a nice get-together a couple of weeks ago, brought in a band, and paid them for their time. And expertise. They were good, and earnest in their efforts. I noticed that they'd not set out a tip jar, told them at a set break. I threw in a gift card, as we left, I noticed others had noticed, and the tip jar had gotten greener. Musicians just put stuff in the air. Sometimes people notice, rarely do they put a value on it. I love and cherish musicians. I love music. I've no talent to date, but M got me a beginner harmonica kit. She knows I'm a blowhard. Maybe one day I'll make a joyful noise. Pardon my loghorrhea. I'll sleep OK, hoping to dream of baking things not edible. (Message edited by 86129squids on May 12, 2020) | ||
| 86129squids |
Allrighty then. I'm in. Starting Monday. Between now and then I'll be studying things here and elsewhere on the interwebz. It's gonna be different, for sure, but I know one thing... NO MORE $$HITTY TIPS. I've been at the top of my game for restaurant work for years, and dammit if people don't just get cheap by default setting. So, friends, just keep on posting up your best info/vids/advice, what have ye. Yay me! | ||
| Tpehak |
You need to learn metal working and welding business, it is more valuable than powder coating. But the only business will not be affected is food industry (restaurants is not really food industry, it is entertaining industry) and medicine because of people always need to eat and people always get sick. The problem here is people heavily depend on consumerism, 95% of people activity is not essential. (Message edited by TPEHAK on May 13, 2020) | ||
| 86129squids |
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| Zac4mac |
If you want a job with total security, be an undertaker. Everyone dies so you will always have work. | ||
| Ratbuell |
Don't laugh. The singer in one of my bands works for a funeral home. It's...um...steady work. And he says the Hearse has one hell of a sound system in it. | ||
| Tpehak |
And dead bodies do not cough so you have no risk to catch coronavirus. | ||
| 86129squids |
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| Crusty |
So how was your first day at the powdercoater? I'm sitting here listening to Herbie Hancock and wondering. | ||
| Ourdee |
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| 86129squids |
It was a whirlwind. I was trained on prepping the parts going into the powder booth- they have to be absolutely clean to take the powder and then baked in a 450 degree oven that you could park two small cars in, maybe 3. Parts are hung on metal racks by metal hooks or wire. We open two ginormous doors to enter the gates of Hell, get the racks situated, then 10 to 25 minutes before they're pulled out, wearing heavy gloves, to cool in front of giant fans. Packing parts to ship, unpacking incoming parts to be coated. I'm whooped. Gotta find my orthotics for tomorrow. Definitely different from my former life. Hard work but not difficult, other than getting baked repeatedly throughout the day. Only made one mistake- as we were loading in a rack with a giant ski boat tower, it started swaying, and I grabbed it. Ooops. Good for me, easy fix, the spray guy just hit the place I'd screwed up, all was well. What was super neat about that batch was that the powder went on white, but came out of the oven gloss black with "veins"... super cool look! First day. Gonna be a huge adjustment, gotta giterduun boys. I'll update as needed. | ||
| Tpehak |
So how much do you charge for front and rear Buell rims covered black? | ||
| 86129squids |
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| 86129squids |
How much do I charge? I'll rattlecan them real good for $100 plus shipping. Even a 2nd can of gloss. | ||
| Court |
I am really enjoying the out of the restaurant to powder coating adventure . . . . For several reasons. On one level. . . .i am learning about the powder coating process and we’re going to get some excellent insight into the difference between just ok. . Good and great. Valuable stuff from a known trustworthy source. More so. . . . I’m impressed with the resiliency and character it demonstrates. While some folks complain and whine some folks have recognized That change is in the air and responded as fast as a cobra striking a rat. I’m staying tuned in and suspect this is going to be an interesting thread. | ||
| 86129squids |
Thanks Court- I gotta admit I'm a bit overwhelmed, sitting here eating my cereal with coffee going on 6 am. Just gotta keep at it. Wish me luck. | ||
| Ourdee |
Brad, congrats on going back in. Remember, we learn one thing at a time. I can do complicated tasks, but I learned one line at a time. You are a good egg. | ||
| 86129squids |
Thanks so much, brother RD. Just got back from day 2, not quite as bad as day 1, still whooped. 8 hours walking on concrete, loading/unloading parts, in/out of the Gates of Hell, wow. We prepped a huge batch of extra dirty steel plate parts, with gobs of little holes that needed a bristle brush and laquer/thinner to clean. AFAIK, and by my observation, they came out nicely. Today's bonus: One of the guys I work with told me of a nice little riverfront park, barely 5 minutes from the shop- if I stomped the gas, about 2 minutes. Had my delicious turkey sandwich al fresco, that's likely to become a routine. | ||
| Ourdee |
Hydrate! Foundry worker talking now. Two weeks in and whooping should go away. Bonus of working in heat: A box fan will feel like A/C. Summer away from work will be comfortable on the porch. Remember, you can do any job anyone there is good at as soon as they teach you. Stay humble. | ||
| 86129squids |
Thanks again, RD. Your way with words is pretty awesome. Getting my cereal with blueberries on, along with (AWESOME) Kroger brand french roast. Tuna salad sandwich to make, then at it again. 3rd morning in, feeling better. Hope my foot keeps up, but if not, ibuprofen. Plantar fasciitis is a B(*&^ch. Found my "Own The Corners" hat yesterday. Feels good to wear it all day. Wish me luck. | ||
| Pwnzor |
Luck. | ||
| Ratbuell |
Get insoles. Seriously. I get mine from CVS, forget the brand but they have some that have a hard, plastic arch under the foam padding. Use them religiously, and your feet will thank you. | ||
| Xbduck |
Don't stop working your pastry skills. Bake friends cakes and the like. Today's wind blows East tomorrow it may be West, if you understand what I'm getting at. Loosing, or even the dulling of skills you took pride in learning will piss you off. Trust me I know. I have a friend who makes her "MAD" money in cakes. She bakes what and for whom she wants when she wants. She's good enough people get in line, and some even beg!! Shoes on concrete, go for the best feel and comfort don't pay any attention to looks. People may talk, let them. It's your feet and more importantly it's your back, not theirs. Inserts help, however don't skimp on the shoe to start with to save money. It's no savings when your in pain. | ||
| Ratbuell |
Good point the shoes. When mine was acting up badly, I did some research and ended up switching to New Balance sneakers. They've got outstanding support (especially with the addition of inserts), and they also have an outlet store in the local outlet mall. |
