Chopper Knives Sharpening - JF D Serie Manual Técnico De Operación

OPERATION TECHNICAL MANUAL - MILL 5D - 10D

7.2- Chopper knives sharpening

This operation is more important on machine
maintenance, because aim at good performance and
durability of the knives (1).
The sharpness should be made in such a way to preserve
the characteristics of the knives and the tempering of the
steel.
Sharpen the knives when you see that the quality of
the particles is decreasing.
a) Loosen the latch (2) and open cover (3) from the
impeller compartment.
b) Remove the countercover (4).
c) Lock the impeller (5) with a wood wedge to avoid that it
turn.
d) Remove bolts (6) and remove the knives (1).
IMPORTANT: Sharpen always all the knifes!
e) Sharpen each knife with anappropriate emery, avoiding
overheating and variation on wire color. See table below.
IMPORTANT:
- Don't cool hot knifes with water. It can cause lashing.
- Don't sharpen the knife chamfered surface, but the
cutting edge only. Maintain the cutting angle.
1- Hold the knifes (1) on correct position
(inclination), according picture aside, to
maintain the cutting angle.
2- Its necessary touse glasses and gloves to
make the sharpening.
3- If the knives don't make possible more
sharpening or tuning, replace the kit. Never
replace only one of the knifes.
d) Let the impeller (5) locked with a wood shim and
reinstall the knifes (1), observing the correct fastening
position: the face with the chamfer should be returned
for the rear of the machine, according to picture aside.
e) Very Important: After to assemble and to tighten all
knives, check the gap between knifes and the
counterknife, according instructions on next item.
1
4
5
1
5
3
1
6
Chamfer
1
23