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RE: Salt Cleaning Question

To: "'Michael Knorr'" <mhknorr@msn.com>, <datsun-roadsters@autox.team.net>
Subject: RE: Salt Cleaning Question
From: "Daniel Neuman" <neuman@radonc17.ucsf.edu>
Date: Thu, 15 Sep 2005 15:48:03 -0700
Hi Michael,
        The Bonneville Salt Flats are the same surface (I believe) as the
Black Rock Desert where Burning Man is held every year.  That super fine
sifted flour alkali salt dust gets absolutely everywhere.  A fine coating of
that on bare metal plus water equals instant rust.  Not sure how long you
were out there but I would also check inside your doors, inside your trunk
(way up on the sides) and even under the dash.
A strong shop vac with a clean filter will get most of the dust off the
interior bits but not all of it.  On the bicycles we bring up we have to
hose them off and scrub them pretty well with soap and water 2-3 times
before we get it all.
        For the undercarriage you are probably going to have to get it steam
cleaned.  I don't know how else to get it all off.  Put it up on a rack and
get it steam cleaned is the only thing I can think off.
        This is of course why we don't bring anything near a nice vehicle up
to the desert. Bessie our 33yr old 3/4 ton Chevy farm truck and Steve our
Mutant Vehicle were made for that environment, not delicate roadsters. 
        Hope this helps,
                Daniel Neuman
                Oakland CA
                69 2000 running someday I hope.

$
$I drove my Roadster over several miles of the Bonneville Salt Flats the
$other day. When I got home I sprayed all of the salt off of the chassis,
$door wells, wheel wells -- I thought. Then a couple of days later, I pulled
$the car out of the garage and there were four or five large cakes of more
$salt on the garage floor and a drip line of salt coming out of the
passenger
$door well.
$
$Can anyone tell me how to get the rest of the salt gunk off of my car? I
$can't see any, but, like what I found on the garage floor, I'm betting
$there's still a couple pounds of it lurking somewhere.
$
$Regards, Michael Knorr






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