Farmi Forest Corporation CH380HF, Operation, Maintenance And Spare Parts Manual

Page: 29 / 64

CH380HF
29
R~200
7 7/8”
45
o
30
o
n. 0,3 mm (0,01”)
30
o
n. 0,3 mm (0,01”)
45
o
A
B
BLADE SHARPENING
Sharpen all blades equally. This ensures
disc balance. Avoid heating the blades du-
ring grinding.
Indications that the knife blades need sharpe-
ning are:
o self-feed is less effective.
o increased power demand.
o cut surface of the chip is rough.
Normally, the knives can be sharpened a num-
ber of times in situ (grindstone, belt grinder)
before complete removal becomes necessary.
Thorough reconditioning, however, requires
blade removal and use of a knife grinder.
The new knives are sharpened to a concave
shape, R=200. The sharpening angle is 30
o
and the hone angle 45
o
The hone angle pre-
vents the blade edge from breaking.
It is recommended that post-sharpening of the
knives is also performed to a concave shape. If
this is not possible, sharpen the knives to a flat
profile.
Grind the hone angle at 45
o
with two to three
longitudinal strokes, using a level sharpening
stone. Remove the burrs from the knife faste-
ning bolt side by grinding along the blade surfa-
ce.
REMOVING THE ANVILS
The chipper is equipped with both vertical and
horizontal anvils. To remove the anvils, open
the fastening bolts (A) and (B). The horizontal
anvil fastening bolt (B) is located below the feed
opening.
Concave blade profile
Sharpening stone
KNIFE
KNIFE
Concave blade profile
Final knife grinding
Fastening bolt side
Vertical anvil
Knife
Horizontal anvil
Anvil fastening bolts