The knives of the cutting unit should be cleaned and inspected on a
regular basis.
Blunt blades need to be sharpened at a specialty workshop.
The tips of the moving blades must be at least as long as those of the
stationary blades.
Blades with shorter tips are worn out, causing the accessory
equipment to no longer work at full capacity. Worn or damaged blades
need to be replaced.
When new, the tips of the moving blades will protrude 3-5 mm over
those of the stationary blades.
1. When removing the moving blades, secure
them against falling down (e.g. by
clamping).
2. Loosen the screws (1) (upper row of
screws on the side) on the clamping plates.
3. Unscrew the screws (2).
4. Remove the splint pin from the bolt (3) and
pull the bolt out.
5. Take out the moving knife on the side.
Fig. 11.4-1
6. Unscrew the screws (4) on the clamping
plates at the front and remove the clamping
plates.
7. Take out the moving cutting knives on the
front.
8. Clean and inspect the moving knives.
Replace defective / worn cutting knives.
9. Grease stationary and moving knives and
reinsert them into the cutting bar (for
operating fluids, see chapter "Technical
data", page 40).
10. Screw in / insert all screws, the bolt and the
splint pin.
11. Perform a function test of the cutting
knives.
Fig. 11.4-2 New knives
1
4
4
2
3
2
3
