It is often the case that timber is first air seasoned (down to the minimum that can be obtained in this way) and then, if required, kiln dried (the following relates to drying 1 inch (2.54 cm) stock):-
Species | Time (days) |
---|---|
Oak | 240 – 360 |
Beech | 150 – 200 |
Spruces | 45 – 90 |
... and then Kiln Dried (20 - 6%):-
Species | Time (days) |
---|---|
Oak | 6 - 16 |
Beech | 5 - 8 |
Spruces | 3 - 5 |
This can be compared to Kiln Drying only (green to 6%):-
Species | Time (days) |
---|---|
Oak | 20-30 |
Beech | 12-15 |
Spruces | 4-7 |
Table comparing the time taken (in days) to dry 1 inch (2.54 cm) stock. Note, it is usual to air season to 20% and then kiln dry down to 6%.
However, air seasoning also has it’s costs:-
But with regard to kiln drying of timber:-
However it has been claimed steaming improves the colour of e.g. beech (as well as the other benefits of kiln drying timber such as sterilizing, reducing drying degrade, giving easier machining and better stability).
To realise the full benefits of kiln drying timber it is vital that the kilns are carefully controlled otherwise expensive financial losses can be incurred and the timber might be rendered valueless.
Here an operator periodically checks the moisture content of the wood and changes to the next schedule stage as necessary. A good, reliable operator is vital!
Here the change in drying environment is made at pre-set times (there is no automatic measurement of the moisture content of the wood).
Automatically self-correcting systems. Here the moisture content of the wood is measured electrically and the equipment automatically selects the next stage when required.
There is increasing computerisation in industry, and (fortunately) increasing importance being given to quality control.
Find out How Kilns are Used to Dry Timber and how to avoid common, costly drying defects such as Case Hardening and other value reducing defects.