Jet JJP-8BT, 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 16 and 17:
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 positio n
is the highest point a blade will reach in the
cutting arc (C, Fig. 17).
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 six 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 six 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 16
A
B
C
D
E
Figure 17