
MACHINE OPERATION
Remember to chip only clean material, or knife life will be shortened.
Do not move the chipper while the flywheel is turning.
Block the tractor wheels and set the parking brake while running the chipper.
Watch the discharge chute while operating the unit, and if the chips stop flow-
ing, stop feeding material into the unit by pushing forward on the hydraulic
control valve handle located on the side of the in-feed bin.
Most of the time this will be enough to clear the chips out of the unit. If the
unit slows down noticeably, first shut off the PTO power, then the tractor. Un-
plug the head by turning it backwards by hand with the discharge chute and
the top section of the flywheel housing wrap off.
Remove the chips from the top of the head. If this fails, remove the clean-out
door, located in the lower part of the front side-plate of the chipper below the
main shaft, and then work the chips out of the case.
Replace the clean-out door after all the chips are removed, be sure to use both
the lock washers and flat washers.
Do not operate the chipper without the chip deflector in place.
Before stopping the chipper, be sure that all of the material is out of the chip-
per head and out of the in feed roller.
All of the material in the chute must be gone or the unit could jam on a small
piece of material. This can usually be cleared by turning the unit backwards by
hand.
Dull knives cause many problems such as: seeming lack of power, plugging of
the discharge chute, rough cutting with more vibration than usual, feed roll
shaft broken, main bearing house broken, main bearing working loose and the
flywheel or knives hitting the case or bed knife, feed roller kicking out of gear,
and not feeding.
When sharpening the knives, be careful to keep angle A at a 37°-39° angle.
Knives cannot be rounded, or the knives will not pull the material into the
head. (See Flywheel Knife Sharpening Instructions on pg. 22)
The best way to tell if the knives need sharpening is to watch the chips coming
out of the chip discharge. If they are long and straight, the knives are in need
of service. Sometimes the knives feel sharp to the fingers, but may be worn or
rounded. They will need to be sharpened.
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