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Propress Fittings
Comments
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Not sure what that means, is it leaking?1
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Nothing new, apparent glycol at the molecular level can get by the ring?
While this is possible on threaded, even poor solder joints, it is certainly possible to have fuzz free joints with all fittings and methods.Bob "hot rod" Rohr
trainer for Caleffi NA
Living the hydronic dream0 -
This was discussed on this forum years ago and there is a glycol issue0
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Leaking? No.
The fittings in question are 4-6 months old. Seems a little quick. Thought no 3-M pad prepping could be the issue
Wonder is glycol reacts with the O-ring. Memories of the old Heatway radient came to mind.0 -
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I would have to say no, not prepped right or as i would prep it. Simply put the pipe is dull not shiny.
I know the service co. that did the install, just sad. What dose it take to hit it with Scotch brite pad and a reamer.
OK, bad prep work.0 -
Have you tried repressing the fitting in question?
The jaws need to be lined up as close as possible.0 -
Im not trying to hi-jack this thread, but cant find info on my M12 Milwaukee jaws sticking to the point of needing to beat the jaws to loosen? I can start a new thread if necessary
Tom
Montpelier Vt0 -
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Is the insertion depth marked? Viega recommends NOT scuffing the pipe with ScotchBrite or other abrasive, bare new pipe is the best sealing surface you can get as long as it's clean. Any little imperfection in the sealing surface can create a glycol seep like this. Something as simple as pocket lint or even dust. It may hold water or air, but glycol is a funny thing and will find a path. Not a leak, just the green fuzzy seep. As Bob mentioned, threaded and sweat joints are not immune to this either.0
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No I didn't repress, not my work. Also, I don't carry the tool in the truck unless needed.
NOT to scuff on new pipe. Contradictory to what the class I took.
F.Y.I. pipe was not new on this job. Can't remember if it was a Viega fitting or not.
Glycol is nasty anyway. Always a trade off.
I was stuck on the bad prep issue or O-ring reacting to glycol. There is a well so who knows what is reacting with what.
Alot of cooks in the kitchen.
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