Food Grade Urethane Sealer - High Gloss

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I've been having a real hard time with the application of the sealer.

This is what I've tried and the results:

Brush = left brush strokes
Roller = orange peeling
HVLP = more orange peeling

What am I doing wrong?
What is the recommended ratio for thinning it down? This stuff is like maple syrup out of the can.

Thanks in advance,


Lindy A.'s picture
Lindy A.
Sounds as if the viscosity

Sounds as if the viscosity may be off (ie: to thick). Material should be thin enough to level out uniformly and applied in thin uniform coats ...from your description of appearance by 3 different methods it is probably to viscous to do so.

This could be from being stored in cold area ...most high solids resinous sealers are susceptible to becoming very thick when they are cold; they should be stored in a warm environment for a couple of days prior to use ... can be warmed by placement in a warm area, or put the unopened container in a tub/sink/vat of very hot water to within a couple of inches from lid to warm it up.

All resinous materials also have a shelf life. There should be lot numbers on the container. Check with manufacturer to see when it is was made; manufacturers tech data should also state shelf life and storage details.

As for how much to cut it; there is a maximum amount that can be added without compromising the cured out properties of any resinous sealer ... you need to contact the manufacturer, speaking to their tech rep, if it is not stated in writing on their technical data/specification sheets in reference to maximum amount that can be added to thier sealer.

Obviously you will need to sand the surface to eliminate defects you currently have; after doing so apply another thin coat, I suggest with roller; but, only after you have obtained an acceptable thin viscosity allowing it to flow/level out when you to do so ...which goes back to warming up the sealer to thin it out if it has been stored in a cold area; or, looking into it's manufactured date by calling the manufacturer/giving them lot number on container to find out if old/past shelf life.

Lindy A.