Jet JJP-10BTOS, Operating Instructions And Parts Manual

Page: 15 / 40

15
Adjustments
Cutterhead Knife Adjustment
Cutterhead knives are
dangerously sharp! Use extreme caution when
inspecting, removing, sharpening or replacing
knives into the cutterhead. Failure to comply
may cause serious injury!
Determining if adjustment is necessary:
1. Disconnect machine from the power source.
2. Remove the cutterhead guard .
Referring to Figures 14 and 15:
Note: To rotate the cutterhead the cutterhead pulley
must be turned. This requires removing the panel on
the front of the cabinet for access.
3. Rotate the cutterhead (E) until one knife is in the
12 o'clock position. The 12 o'clock position is the
highest point a blade will reach in the cutting arc
(C, Fig. 15).
4. Place the knife setting gauge (J) on the outfeed
table (F). One end of the gauge should be
positioned over the cutting knife (C) towards the
near the end of the blade (G).
Use care when handling the knife
setting gauge near the blades to prevent damage.
Note the position of the knife blade with respect
to the gauge, then move the gauge to the other
side of the table towards the
fence (H) and
again note the position of the knife blade with
respect to the gauge.
The blade must be at the same height at each
end and must also be at the same height as the
outfeed table (bottom of gauge). If this is not the
case, adjustment is required as follows:
Adjustment procedure
5. Slightly loosen seven gib lock screws (A) by
turning into the lock bar (B), clockwise as
viewed from the infeed table (K).
6. Adjust the blade height by turning jack screws
(D) upon which the blade rests. To lower the
blade, turn the screw clockwise. To raise, turn
the screw counter-clockwise.
7. When the blade is at the proper height, alternately
tighten the seven gib lock screws (A).
Repeat steps 3 – 7 to adjust the remaining blade.
Note: The most common cause for unsatisfactory
cutting performance is improperly set knives. Many
aftermarket devices are avaialable to further assist
in the accurate setting of knives.
Figure 14
A
B
C
D
E
Figure 15