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FIG. 31
Horizontal trimming (angled bar)
Trimming near the ground in standing position
(suitable, for example, for low bushes).
FIG. 32
Trimming above head height (angled bar)
Hold the machine over your head and move it in
an arch to utilise the full reach.
FIG. 33
Working over head height is tiring – rest often
to reduce the risk of accidents. Angle the bar as
much as possible in order to hold the machine
lower, in a less tiring position.
MAINTENANCE
CHAIN SAW
Bar
•
Turn the bar round every time the chain is
sharpened or changed. This prevents the
bar from one-sided wear, especially at the
tip and on the underside.
•
Clean the following parts regularly:
–
Oil inlet hole (1)
–
Oil channel (2)
–
Bar slot (3)
FIG. 34
Sprocket
•
Remove the sprocket cover, chain and bar.
•
Replace the sprocket every other time the
chain is changed, or if there are wear
marks deeper than 0.5 mm (a in diagram).
FIG. 35
•
The sprocket lasts longer if two different
chains are used alternately.
Saw chain
•
If the chain is properly sharpened it will cut
through the wood easily with very little
pressure. Do not work with a blunt or
damaged chain, this makes the work more
exhausting, causes the machine to vibrate
more and results in excessive wear on both
the chain and the machine. Pay attention
to the following points for trouble-free
sawing:
–
Clean the chain regularly.
–
Check that the rivets and links on the
chain are free from cracks and
damage.
–
Replace the chain if it is damaged.
•
If the chain is worn or not properly
sharpened this increases the risk of
kickback, which can result in serious
personal injury.
•
The chain cannot be locked on the bar. We
therefore recommend taking the chain off
the bar before sharpening it.
•
Use a chain file suitable for the pitch on the
chain. The pitch on the chain (e.g. 3/8") is
given on the raker on each drive link.
FIG. 36
Sharpening the saw chain
•
Always use a special saw chain file. Other
files have the wrong shape and action.
•
Use a suitable file diameter for the pitch of
the chain.
•
Take the following angles into consideration
when sharpening:
A – Tilt angle (filing angle)
B – Cutting angle
FIG. 37
•
All the links must have the same angles,
EN
81
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