1st Gen Lunchtable Thread - General Discussion

just be taller

I can't see out of the top of the windshield at all. I have a prism lens to see traffic lights without leaning forward lol

 

Wait...we got more short kings in here?

@01x4 and @Empty_Lord clocking in at 5'6 (on a good day)

 

https://music.youtube.com/watch?v=zP7ucmE4jc0&feature=share

 

@Kwikvette this is how the pros do it right

 

FIFY

 

No youre supposed to aim towards the propane cans

 

Time to weld some sliders

 

Mine's held on by clamps

 

RIP

 

Too bad that doesn't apply

 

Gotta say, I've used the shit out of my CNC table but have yet to clean it.

Someone on FB recommended Lime Away and holy shit they were right -



Before -



After -



No scrubbing, just spray it on a rag and wipe it down a few times -

 

I wonder if Barkeeper's Friend would work too, I use that stuff on almost everything in kitchen and it cleans the stainless steel pans and aluminum very well.

 

That looks good, pretty much anything Joaquin Phoenix does is awesome

 

nice little surprised call from my dentist telling me I owe them $450 for my last cleaning and X-rays, didn't realize my company switched dental providers. Hope they take the new plan

 

I've used that long ago on old pans and it works amazingly well.

Forget why but someone had asked in another thread and it wasn't suggested.

 

Think it had to do with clean up, you'd want to drain the table and all then make sure you wiped it dry.

I didn't want to drain and refill my table as I'm hoping to make that an annual job. So far 7 months in and my table's fluid is still in great shape.

 

I can only imagine what you have to go through.. what % of your employees at least come back every season?

 

Well that's awesome to know!

 

I'm very interested in knowing how long it holds up

 

Some guys have reported going almost 2 years without any real cleanup with the exception of draining their table once or twice.

They'll use a strainer or some sort of screen they add into the drain (like a regular sink) to catch crud as they collect their fluid.

Remove all the small cut pieces that fall into the table, toss it all away, then throw the fluid back in and you're in business.

There's very little loss of fluid during the cutting process and really all I find myself adding is water due to evaporation. In fact, I filled a whole 5 gallon bucket in the kitchen and dumped it into my table cause all that was left was the fluid when I was going to cut all those openers.