Step 9. INSPECT THE ORIFICE PLATE:
(This inspection is performed with the plate
out of the machine.)
Sharp plates may cut you, be careful!
MIMIMUM RECOMMEND PLATE
THICKNESS IS 3/4".
Inspect the plate before each use.
Inspect the edge of the holes, they should
form sharp corners.
The plate should be clean.
Check for discolored plates, do not use a
plate with a deep blue coloring between the
holes.
Check for cracks, especially between the
holes. If cracks are present, do not use the
plate.
Check for grooves, broken holes, and any
other defect.
Do not use defective orifice plates.
We recommend that a fresh plate surface
should be used every 8 hours of operation.
Operations that run empty or with hard to
grind materials may have to change plate
surfaces every 4 hours.
Grinder Plates should be sharpened with a
vertical type surface grinder, typically called
a "Blanchard Type". With this type of
surface grinder the plate should be placed
directly over the center of the table. We do
not recommend sharpening the plates when
they are placed out on the table, not directly
over the center of the table.
We recommend using our grinding wheels to
sharpen the plate. These specialized grinding
wheels produce the correct surface finish to
provide clean, cool, cutting. Plates that are
not sharpened correctly will not grind even
the softest of meats. The plates must be
flooded with coolant when they are ground.
The horsepower rating of your surface
grinder will determine feed rate. The plate
should be sharpened enough to restore the
edge of the hole, and remove any
discoloration from running empty (see
Maintenance Instructions, Grinder Plates).
Nicks and gouges should be ground out.
The plates should be ground perfectly flat, or
slightly concave, .002 per side max.
SHARP
CORNER
15
.002
.000
