Basic safety instructions
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01 | ROTA NCO2, ROTA NCO2-JA | Power Chuck | en | 1506425
Maintenance instructions
The chuck's reliability and safety can only be guaranteed if the
operator complies with the manufacturer's maintenance
instructions.
• For lubrication, we recommend our tried and tested special
grease, LINOMAX plus. Unsuitable lubricants can have a
negative impact on the functioning of the chuck (clamping
force, coefficient of friction, wear characteristics).
(For product information about LINOMAX plus, see the
"Accessories" chapter of the SCHUNK lathe chuck catalog or
contact SCHUNK.)
• Use a suitable high-pressure grease gun to ensure that you
reach all the greasing areas.
• To ensure correct distribution of the grease, move the clamping
piston to its end positions several times, lubricate again, and
then check the clamping force.
• We recommend checking the clamping force using a clamping
force tester before starting a new production run and between
maintenance intervals. *Optimum safety can only be
guaranteed through regular checks*.
• The clamping force should always be measured in the state of
the lathe chuck as used for the current clamping situation. If top
jaws with clamping steps are used, measuring must be
performed in the same step as for the respective clamping task.
In the event of high operating speeds, clamping force losses
must be accounted for due to the centrifugal force acting on the
chuck jaws. In this case the value of the operating clamping
force should be measured dynamically.
• Move the clamping piston through to its end position several
times after 500 clamping strokes, at the latest. (This moves the
lubricant back to the surfaces of the force transmission. so that
the clamping force is retained for longer).
Safety notes for servicing
Follow all the applicable legal standards for health and safety
during servicing. Use suitable personal protective equipment,
especially protective gloves, goggles, and safety boots - paying
particular attention to the operating system and hazard
assessment.