Farmi Forest Corporation VALBY CH 260, Руководство по эксплуатации, техническому обслуживанию и запасным частям, Страница: 23 / 48

MAINTENANCE
CH 260 CHIPPER
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14.3. SHARPENING THE
KNIVES
CAUTION!
Sharpen all knives equally.
This ensures disk balance.
Avoid heating the knife during
sharpening.
Wear protective gloves when handling knives
or anvils.
The knives need sharpening when:
D
The self---feeding of wood has decreased;
D
The power demand has increased;
D
The chip surface is rough.
Normally, the knives can be sharpened several
times without actually being removed (with, e.g.,
a sharpening stone or belt grinder).
More thorough conditioning is carried out with a
surface grinder, with the knives removed.
The new knives are sharpened to a concave
shape, R=200. The sharpening angle is 30 ° and
hone angle is 45 ° . The hone angle prevents the
edge from breaking. Fig. 19.
About 0.3 mm (0.01”)
Fig. 19.The profile of a concave knife
It is recommended that the knives be sharpened
to a concave shape. If this is not possible, the
knife is sharpened to a flat profile. Fig. 20.
About 0.3 mm (0.01”)
Fig. 20.A knife with a flat profile
The hone angle is ground to a 45 ° angle with two to
three longitudinal strokes, using a level
sharpening stone.
Burrs are removed from the knife fastening bolt
side, grinding with the surface.
Fig. 21.
Fastening bolt side
Fig. 21.Final grinding of the knife.
14.4. REMOVING THE ANVILS
The chipper features both a vertical and
horizontal anvil. To remove the anvils, open the
fastening bolts (A) and (B) (M16). The
horizontal anvil fastening bolt (B) is located
below the feed opening. Fig. 22.
Vertical anvil
Horizontal anvil
Knife
A
B
Fig. 22.Anvil fastening bolts.