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JOBO CPA-2 temperature control


steve_williams3

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I want to get a JOBO processor to process 8x10 film and 120 film. Can anyone give me an asessment of the CPA-2's ability to control temperature. Most of the fall, spring, and winter the darkroom is cool, but in the summer it can run to around 75 degrees. Will the CPA-2 keep the bath at 68 dgrees or do I need to step up to the more expensive CPP-2?

 

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thanks,

 

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steve

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Both processors have a heater, but no cooler. The CPP-2 does not cool

water. It just has a value to which you can attach a hose coming from

a cold water line, like those used for washing machines. Cold water

from the line goes in, while the warmer water in the processor goes

out. An easy way to keep the water cool is to put blue ice in one of

the spaces for bottles or freeze water in one of the bottles. Jobo

recommends this somewhere on their website.

 

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I have had both processors. It takes a while to set the temperature

of the CPA-2. Once you set the temperature, the next time you use the

processor, you may have to set it again. I moved to the CPP-2 to set

the temperature more easily. You should still use a regular

thermometer as the standard, however. I have noticed that the digital

temperature readout drifts a bit.

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Steve,

 

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Here in South Florida the tap water temperature is roughly 76-78F all

year round. I have a CPA-2 and find that sice my darkroom is cooled

to 70F the water in the JOBO resivoir remains pretty much on target.

I do not recommend leaving water in the JOBO for extended periods of

time as algae will begin to grow.

 

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I empty it between uses and them fill it with water from my chiller

before use. This way the water once filled stays at 70F.

 

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I also have found that the temperature control on the CPA-2 needs to

be calibrated with a good thermometer. However once marked, it holds

the temperature fairly well. As you can probably surmise, I use the

JOBO only for B+W film and enlarged negatives. I guess it is habit,

but I just love seeing images pop up in trays.

 

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Regards,

Mike

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