stephelton
Well-Known Member
I've accumulated a few different variations of camlocks over the years, and unfortunately some are more difficult to lock than others. After some experimenting, the o-ring seems to be the cause..
So I figure my obvious solutions are (1) use a slightly smaller/thinner o-ring, or (2) use a softer o-ring.
The second option is probably preferred. I'm currently using buna-n o-rings (I'm pretty sure...) and they are indeed quite hard. I found these on mcmaster:
http://www.mcmaster.com/#2418t166/=s3yrvz
They are durometer hardness of A50, which would probably solve my problem. However, they don't say anything about food safety. Should I be concerned?
And for that matter, does anyone have any other recommendations? I'll probably be replacing many of these, so I need a reasonable price...
So I figure my obvious solutions are (1) use a slightly smaller/thinner o-ring, or (2) use a softer o-ring.
The second option is probably preferred. I'm currently using buna-n o-rings (I'm pretty sure...) and they are indeed quite hard. I found these on mcmaster:
http://www.mcmaster.com/#2418t166/=s3yrvz
They are durometer hardness of A50, which would probably solve my problem. However, they don't say anything about food safety. Should I be concerned?
And for that matter, does anyone have any other recommendations? I'll probably be replacing many of these, so I need a reasonable price...