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SHELLAC STICK

code

1300XX

SDS code: 1300
SHELLAC STICK
Description

Hot melting sticks, shellac based. Special for invisible touch up on high gloss surfaces. With its high superficial resistance and high melting point this product allows invisible refurbishing projects, of noticeable consistency without any greasiness. Light resistant colors, over-laquerable.

Packaging

Code Desc. Pack.
1300CH Light 10 pcs.
1300SC Dark 10 pcs.
1300TR Transparent 10 pcs.
1300XX Colored 10 pcs.

immagini di certificazioniICON_LINE_RITOCCOICON_ADD_SOLIDICON_CERT_VOCFREE


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The images, photos and colours are purely indicative
Before applying the products, to ensure correct, optimal and safe use of our products, we invite you to download the technical sheets available here.

Method of Usage

1

Before applying the product clean carefully the area of notched and damaged wood.


1

Heat and melt the product with the aid of Borma Heating Iron (eletric  or gas) and let the melted Shellac Stick drip into the damaged spot. Slightly press with the tip of the Heating Iron the shellac into the imperfection, just to help the adhesion of the product on the surface.


1

When the product is dry remove the excess with metal spatulas for touch-up, to even the surface.


1

If necessary apply more product or over-lacquer the support.

WARNINGS  
CATALOGUES
TOUCH UP
Skyline di Venezia / Venice Skyline
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LEGENDA

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ICON_CERT_EN713
CERTIFICATIONS AND CONFORMITY
Conformity EN 71.3 Toy safety - Part 3: Migration of certain items.
Eurofins danish laboratories have recognized the conformity of Borma Wachs oils to EN 71-3 norm, relating to the migration of harmful heavy metals, guaranteeing the safety of the treatments in such a way that they can also be safe for use on childrens' toys.
ICON_CERT_IBR
Borma Wachs products are tested and approved by IBR, Intitut für Baubiologie Rosenheim. The performed analysis certify that our products are complying in terms of VOC content, biocides, heavy metals and radioactivity, guaranteeing full eco-compatibility with Green Building principles.
ICON_CERT_DIN
This product's safety is guaranteed more than just by EN 71-3 certificate. Its safety for children is supported by DIN 53160/1-2 and DIN 68861/1 (Resistance to saliva and sweat; Resistance to cold liquids ) certificates as well. The product does not release harmful substances even when in contact with common alimentary liquids or mucuous membrane.
CERT_BFLS1
The product acts as fire retardant
CERT_DGALN_A
CERTIFICATIONS AND COMPLIANCE
Labeling of construction products
This label covers the French legislation relating to emissions of volatile organic compounds (VOC) and the impact they have on indoor air quality after the product is brought into the room.
Labeling refers to the pollutants emitted once the products are spread and dried.

The IBR Green Building Institute had tested some of our products and determined that they correspond to the highest standards of the aforementioned French VOC legislation.
EC1
CERTIFICATIONS AND COMPLIANCE
EMICODE EC1 - Low-emission building materials
Certified installation materials, adhesives and construction products
The EMICODE mark guarantees that the material has been tested and certified according to its emission level. Compared to 1997, low-emission building materials now have a TVOC value (total quantity of volatile organic compounds) from one hundred to one thousand times lower. The EMICODE mark is not issued if a building material is suspected of altering genetic makeup, causing cancer or impairing reproductive capacity.
APEO
CERTIFICATIONS AND COMPLIANCE
APEO (alkylphenol ethoxylates)
APEOs (alkylphenol ethoxylates) are highly persistent chemicals, which are deposited in the tissues, penetrating, through them, into the food chain.
Recent studies demonstrate its toxicity and danger, as potential endocrine disruptors.
HACCP
CERTIFICATIONS AND COMPLIANCE
HACCP
Compliance with HACCP, an acronym for Hazard Analysis and Critical Control Points, means adhering to a food safety management system that aims to identify, evaluate and control hazards that can compromise the wholesomeness of food. In practice, it involves adopting preventive measures to ensure that food is safe for consumption.