Curing with UV light is like baking a cake. The cake mix doesn’t care whether it’s in a gas or an electric oven, or whether the oven is made by GE or Amana. As long as the temperature is right and the batter is cooked long enough you can produce a quality cake.
The technology to continuously monitor UV curing not only exists, but is easy to implement, and cost-effective. This paper describes what you need to measure to safeguard your line and how to do it.
