Question about 6-point mount machine

[tennis4]

How much effort it takes to secure the fame on 6 point mount machines, ie, gamma 602 fc, alpha pioneer dc plus?

I just finished restringing on my X-2. 1/3 into working on the main, I came to realize one of the plastic adapters was not in tight contact with the frame. I fixed it right away. However, this is one of the things I have to pay extra attention when operating on X-2 or its kind. It is annoying the least.

So the word update crossed my mind again. I want to find out how the frame is secured on those 6 point mount machines before taking the idea further. While machine like X-2 can produce good result too. I just need to be careful every step away. At times it is distracting.

 

[Radicalized]

See Yulitle video (Mounting-6 pt.): www.youtube.com/watch?v=rshyofxT_TY
(youtube.com/yulitle for all vids)

 

[tennisbike]

Not sure I should start a new thread or high jack one.

My question is again on how tight to adjust the side mount on a Gamma Progression ii 602FC.

I noticed that there is this "play" within the side mount mechanism. At a given setting, you can push the mount further by perhaps a 1/4 inch, while the knob would move about 1 mm. This means that when I adjust the side mount to just touching the frame, the frame can deflect outward about 1/4 inch on each of the 4 with not very much force.

So my specific question is should I adjust the mount to the point of touching, or tighter so that it has a little preload at the start of the stringing?

My resume only consist of 3 string jobs. The last one with ref. tension at 45 lb, stringmeter shows about 40 lb at main and 30 lbs at cross. This was with the "touch" setting. The frame released pretty tight, I think it got short. Next I was going to try raising the tension on the cross and tighten the side mount more. Any thought?
[URL=http://s107.photobucket.com/user/tennisbike/media/Misc/20161213Gamma2_zpshl88fb0y.jpg.html] [/URL]

 

[esgee48]

Mount your frame so that the frame does not collapse when you do your mains. That means pay more attention to 6 and 12 than the side mounts. Your side mounts are there in case you did not mount correctly and prevent the frame from squashing. I make sure mine are touching the sides of the frame securely. When doing a normal job, the length of the frame before and after stringing should be the same +/- 1 mm at least 90% of the time. Other times are when you intentionally have different main/cross tensions. When dismounting, loosen 6, lower sides, upper sides, then 12.

String meters don't say much about how well you hit the reference tension on the mains and crosses. I would spend the $3 for Racquet Tune (Apple and Android) and go from there. People will say RT does not work. Others say it does. I am in the latter camp.

 

[tennisbike]

Thank you for your response.

Let me see if I understand you correctly.

1. 6 and 12 (interior) posts should be touching.(checked)
2. Side mounts touching frame.(checked)
3. Target frame distortion is minimum. Allow +/- 1 mm in length (and width too?)

To meet 3. I guess I need to adjust cross tension, per Stringway advisor. Looking into Racket Tune. Thanks again.

 

[esgee48]

I only remeasure the length of the frame. If it is short by 4 mm, I know it has squashed. If it is longer by 4 mm, I know I squished it the other way. You will know by how easily or how hard it is to remove the frame at the 6/12 positions. +/- 1 mm is my standard because I do not do too many Prestiges or Radicals which tend to squash.

6/12 just touching may not be enough. Google 'load spreaders' for those 6/12 posts because sometimes those have to be 'more than touching'; they may need to be tight. [load spreaders site:tt.tennis-warehouse.com] For Prestiges/Radicals, I actually make sure those are tight; not just touching. When finished, the frame comes off easily at the right length. Go figure! That's the type of adjustments you will need to learn about.

BTW, I do not use Tension Advisor because they can advise different tensions for mains/crosses. My clients just say 53# or 58# for both. If you notice too low a cross tension, then what you need to do is make sure you remove as much interstring friction as you can when doing crosses. You can do it by unclamping the prior cross, then moving the tensioned cross string up/down a few times before straightening and clamping. Also pull for at least 15 seconds.

 

[MathieuR]

BTW, I do not use Tension Advisor because they can advise different tensions for mains/crosses. My clients just say 53# or 58# for both.

You just "blindly follow orders" even if they are wrong and you know it.....

 

[Dags]

You just "blindly follow orders" even if they are wrong and you know it.....

If you were a chef and a customer ordered their steak well done, would you cook it medium-rare?

 

[jim e]

If you were a chef and a customer ordered their steak well done, would you cook it medium-rare?

I have been to a restaurant that did just that, and when I sent it back to be cooked more, it came back in about 2 minutes with a comment from the chef that it could not be cooked any more.
I wrote to the establishments owner ( who I later found out was the chef) , that the chef should invest in a meat thermometer, and should know what well done means. I never went back there, and in about 1 year later the place closed down.I did not feel bad at all.

 

[tennisbike]

Off topic: We are having a little fun with this.. but the other day I actually had a thought that connect racket stringing with just that "how do you like your steak?"

The analogy goes.. I actually like my steak juicy and flavorful. I prefer some texture, a little bite but not mushy. If it is juicy whether it is rare or medium, I like them just the same. But the problem is when I tell the waiting person I want it "Juicy" they like look at me like I am a nut. And of course, I can watch my own steak from how long I thaw, how hot is the skillet, how long to cook for each side, how long to rest. But in the restaurant, my steak does not get the personal care I can give to my own steak. What I think is that I want the end product a certain way that the restaurant's existing cooking process cannot accommodate.
It is like you tell the stringer to string it at 55 lbs tension and it actually is #48 at mains and #45 at the cross strings or somewhere + or - 10% depending on where you get it strung at a local Big5 or a pro shop. We may want a certain string bed stiffness but the only input variable we can give the stringer is the reference tension and string. Adding to the mix, all strings do not have the same characteristics, stringers are not all alike, and some may add a lb or more to the cross strings keep the frame from distortion. Even in tt discussion, we talked about the reference tension of pro's racket's rackets. But what is the actual tension?
Just wondering!

 

[Dags]

the chef should invest in a meat thermometer

One of those Steakway Temperature Advisors?

 

[esgee48]

Most of my clients are repeaters. I provide the string that they use (I only carry 4-5) and they know their ref. tension. Others provide the string that they like and they know their ref. tension. I string for very few people that don't know what tension they want. When I get one of those, tension starts in the middle of recommended tension and adjust.

There is a thread that talks about how long most pros want their frames to rest after stringing. Some want them freshly strung; others want overnight; others don't seem to care. Freshly strung frames are probably still close to ref. tension. Overnight means strings have relaxed and stretched so my guess is that they are probably 3-5# less.

 

[Rabbit]

You just "blindly follow orders" even if they are wrong and you know it.....

Gee and I always thought it was the customer who knew what he wanted.