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AFILADO DE LA CADENA
Piezas de una cuchilla (Fig. 37, 38)
ADVERTENCIA
Utilice guantes protectores cuando a le Ia cadena.
35. Placa superior
36. Canto de trabajo
37. Placa lateral
38. Garganta
39. Talón
40. Chasis
41. Ori cio de remache
42. Reborde
43. Calibre de profundidad
44. Ángulo correcto de la placa superior (el ángulo depende del
tipo de cadena)
45. Gancho” o punto ligeramente protuberante (curva de la
cadena no biselada)
46. Parte superior del calibre de profundidad a la altura correcta
debajo de la placa superior
47. Frente del calibre de profundidad redondeado
REBAJAMIENTO DE LOS CALIBRES DE PROFUNDIDAD CON
LA LIMA
1) Para a lar las cuchillas con la lima, veri que y rebaje la
profundidad.
2) Veri que los calibres de profundidad en cada tercer a lado.
3) Coloque la herramienta del calibre de profundidad en la
cuchilla. En el caso de sobresalir el calibre de profundidad,
lime su nivel con la parte superior de la herramienta. Lime
siempre desde el interior de la cadena hacia el exterior de la
cuchilla. (Fig. 39)
4) Redondee la esquina frontal para mantener la forma original
del calibre de profundidad después de utilizar la herramienta
del calibre de profundidad. Respete siempre el ajuste
recomendado del calibre de profundidad, según el manual de
mantenimiento o manual del operador de la sierra. (Fig. 40)
INSTRUCCIONES GENERALES PARA EL LIMADO DE LAS
CUCHILLAS
Lime (48) la cuchilla en un lado de la cadena desde adentro hacia
afuera. Lime sólo durante el desplazamiento hacia adelante.
(Fig. 41)
5) Mantenga la misma longitud en todas las cuchillas. (Fig. 42)
6) Lime su cientemente para eliminar cualquier do del lo de
corte (placa lateral (49) y placa superior (50)) de la cuchilla.
(Fig. 43)
ÁNGULOS DE AFILADO DE LA CADENA DE LA SIERRA
1. Número de pieza
90SG-40
90PX-40
2. Paso 3/8"
3. Ajuste del calibre de profundidad 0,025"
4. Ángulo de limado de la placa lateral 80°
5. Ángulo de la placa superior 30°
6. Ángulo de guía de limado 90°
000Book_TCS27EPAP(S)_WE.indb 52000Book_TCS27EPAP(S)_WE.indb 52 2014/06/04 15:22:002014/06/04 15:22:00
52


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