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Lab talk, the good, the bad, and the ugly
Porcelain
Large PFM bridges cracking after glazing
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<blockquote data-quote="jcdentalcc" data-source="post: 343944" data-attributes="member: 22083"><p>I'm having some serious issues with large PFM bridges cracking right after glazing, I need advice to see how to correct this problems that has me very stressed. I've been doing large PFM cases for about 30 years with minimal problems, now for the last 6 months I'm having issues. All cases involve Rexillium III non-precious metal using Ceramco 3 porcelain. Rex III CTE (600 C) is14.3, Ceramco 3 ideal CTE is 14.4 - 14.9, CTE 13.9-14.4 requires no cooling and CTE 14.9-15.1 requires 2-3 minute cooling. </p><p>I have tried no cooling, slow cooling, fast cooling, taking it out at 1100 F and placing under a beaker, I've tried several methods and still the same results. Tonight after letting the bridge cool under a beaker until it reach room temperature I could hear the cracks as they happened. Any advice and suggestions would be appreciated.</p></blockquote><p></p>
[QUOTE="jcdentalcc, post: 343944, member: 22083"] I'm having some serious issues with large PFM bridges cracking right after glazing, I need advice to see how to correct this problems that has me very stressed. I've been doing large PFM cases for about 30 years with minimal problems, now for the last 6 months I'm having issues. All cases involve Rexillium III non-precious metal using Ceramco 3 porcelain. Rex III CTE (600 C) is14.3, Ceramco 3 ideal CTE is 14.4 - 14.9, CTE 13.9-14.4 requires no cooling and CTE 14.9-15.1 requires 2-3 minute cooling. I have tried no cooling, slow cooling, fast cooling, taking it out at 1100 F and placing under a beaker, I've tried several methods and still the same results. Tonight after letting the bridge cool under a beaker until it reach room temperature I could hear the cracks as they happened. Any advice and suggestions would be appreciated. [/QUOTE]
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Lab talk, the good, the bad, and the ugly
Porcelain
Large PFM bridges cracking after glazing
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