The process of drying out the water from "wet" or "green" timber is termed "seasoning", or more simply drying. Water is just as essential to the life of a tree as it is for all living matter. Together with the various minerals, it enters through the roots of the tree and is carried in the sapwood -the outer woody part to the leaves. The food, that is the sugars and starch, are made in the leaves by photosynthesis and are transported in solution down the inner bark to the growing cells. The whole trunk of the tree is made up of cells, which are like small tubes, having walls of cellulose and a more or less hollow' cavity filled with water and other materials known as sap. Consequently, when the tree is felled and the resulting log is sawn into timber, the sawn sections consist of innumerable small cells containing water. Drying the moisture out of wood enhances its properties to such an extent that the resulting timber is given the special name "seasoned" rather than "dried" although the terms are identical.
In order to understand what is meant by seasoned timber the term "moisture content" must be under stood. This is simply the weight of water contained in a piece of timber compared with the weight of actual woody substance in the same piece. This is usually expressed as a percentage.
We are using new machines for Timber Seasoning and you will be able to use our machines with prior appointment and done your job with lower cost.