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#142871 03/11/05 06:40 AM
Joined: Jul 2002
Posts: 8,407
Likes: 2
Trumpy Offline OP
Member
Here is a rather interesting tool I found on the Net tonight.
It's made by a local company, here in NZ.

[Linked Image]

It puts a bell mouth on the end of 20,25,32 and 40mm PVC Conduits.
Sure saves the cost of extra sockets or more conduit. [Linked Image]

#142872 03/11/05 08:18 AM
Joined: Jun 2004
Posts: 202
3
Member
Who manufactures these items? DO you do the flaring of the end of the conduit at ambient temperature or do you heat the pipe up prior to flaring the pipe?

#142873 03/12/05 09:14 AM
Joined: Mar 2003
Posts: 52
D
Member
Hi 32Vac

Yes you have to apply heat to the end of the conduit, and it does make an excellent bell when done properly. I am not sure of the manufacturer, though I bought one years ago here in Australia.

PS it wasn't too hard to get right either, or I wouldn't have had any success.

[This message has been edited by Dapo (edited 03-12-2005).]

#142874 03/13/05 04:58 AM
Joined: Jul 2002
Posts: 8,407
Likes: 2
Trumpy Offline OP
Member
32VAC,
The thing is called a Belmate, it's made locally here in Ashburton.
The Company is New Zealand Insulators and if you want one I can send you one.
Just email me, using the [Linked Image] above. [Linked Image]


{Message edited to fix up UBB coding}

[This message has been edited by Trumpy (edited 03-15-2005).]

#142875 05/23/05 05:02 PM
Joined: Mar 2005
Posts: 1,803
Member
Is that a piece of red hot metal you're holding Trumpy? How comes your hand isn't on fire?

Alan

Right! Ho! Back to the 'interesting' neutral fault! I'm rivetted! I bet it's the guy in the middle apartment with a switch, tapped into the cable, laughing his socks off as B. runs up and down the stairs!
"ON! Ha! ha! ha! haaaa!- Here he comes now!
OFF! Har! ha! ha! har! Ooooh, my sides!"


Wood work but can't!
#142876 05/24/05 05:19 AM
Joined: Dec 2004
Posts: 354
K
Member
Wow Trumpy, I don't think Marley & Clipsal want us to have that tool, otherwise we'd have no off-cuts and end up using half as much conduit as we do now. Their sales would plummet.

It looks like you just heat the pipe up with a heat-gun and hammer that thing into the end ? Thats a great idea, where can I buy one of these ?

#142877 05/24/05 06:39 PM
Joined: Jul 2002
Posts: 8,407
Likes: 2
Trumpy Offline OP
Member
kiwi,
You don't even need a hammer.
You just heat the conduit and force the form in the end of the conduit give it a few twists and you're done!.
NZ Insulators market them, but if you ask at your local Ideal store they could more than likely get you one, or give NZI a ring.
Saves gluing conduit sockets all over the place. [Linked Image]

Alan, what have you been smoking that you shouldn't have been?. [Linked Image]

#142878 05/25/05 04:58 AM
Joined: Mar 2005
Posts: 1,803
Member
Trumpy
2 pints of "Stun'em"!
Alan


Wood work but can't!
#142879 05/25/05 09:59 AM
Joined: Oct 2002
Posts: 177
B
Member
Alan can you send me 2 pints and I'll force the guy on the second floor to drink it, so that he will be too stunned to touch that switch of yours!

#142880 05/25/05 10:40 AM
Joined: Mar 2005
Posts: 1,803
Member
I mentioned Jummy Simmon's "Stun'em" in an earlier post. Jummy is still alive BTW, I saw him last winter in Christchurch Gloucester. The old pub is long gone- sold, modernised and 'ruined' with a fancy chef now. Alongside the famous brew, (a home-made product of course, no respectable Brewery would have dared sell it), one could also get his "bit o 'ome-cur'd bacon". The pig (always a Gloucester 'Old Spot')was reared in the back garden and allowed to grow to enormous proportions, 5 or 600lb. Killed out by Mr Hughes senior at your premises, it was so big they used to cover the carcase in barley straw and set light to it to get the bristles off! Turn and repeat. Now the curing: the whole carcase, minus head and feet was buried in a mountain of salt on a massive stone slab. As it dry cured, brine ran off via a channel carved round the edge. Curing took at least 6 weeks so the kill was always in winter. One final point; local folk-lore was that women were not allowed to touch the pig or take any part in the procedings or it would "go off wrong". The final product was as salt as hell, and consisted predominantly of cholesterol, a good hand cut rasher being practically pure white fat!
Stun'em is in fact not strictly a beer. The base was cider from Hereford apples, brewed in beer barrels. A piece of mutton was hung in the barrel ( later roasted) during brewing, and brewers' yeast ( they added bottled Guinness which is live ), malt and hops added in generous measure. To get the taste of Stun'em, simply mix bottled or draft Guinness and a good cider together, but take it easy - all alcohol has to be treated with caution.
Cheers!
Alan


Wood work but can't!
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