Kiva D3 87ESM Notice D'utilisation page 37

Knife Head:
Please ensure that there is no excessive free-play between the knife head and the drive element, as too much free-play may cause the knife
back to break.
In case of adjustable knife heads, the free-play should be readjusted, after every knife change, to approx. 0.1- 0.2 mm. For non-adjustable
knife heads, the appropriate parts have to be replaced if the free-play is greater than 1 mm.
Lubrication should be done with compression-proof grease only! Damaged parts are to be exchanged immediately!
Sharpening of Knives:
The proper sharpening of the knives is of great importance for clean and trouble-free mowing. The proper sharpening procedure for the
knives is described in detail in our guideline: Professional Sharpening of Knives.
Driven top knife (a):
Subject to the operating conditions, sharpen the cutting edges at an angle of 40 degrees after every 5-20 operating
hours.
Stationary bottom knife (b):
The bottom knife sections of Hobby, Z, Universal and Municipal Cutterbars have a special serration at the cutting
edge, through which they gain a very long service life and in fact, in many cases regrinding can be avoided
completely. Should regrinding nonetheless be required, we recommend an angle grinder fitted with a standard
grinding disc. Regrinding is to be done with the side surfaces of the grinding disc at an angle of 90-100°.
Attention: Do not let the cutting edges overheat, or they will loose their temper and therefore blunt much
quicker -
Replacing Single Knife Sections:
Heavily worn or damaged knife sections can be replaced individually. The replacement of individual sections should be carried out by a
specialist and/or according to our instructions; Proper Replacement of Individual Knife Sections.
Maintenance instructions
Checking of the knife guide
Checking of the knives and the knife head
Check the entire cutterbar for loose and damaged
parts, especially components relevant to safety.
Grease knife head bearing
Sharpen the knives
Cleaning of the Cutterbar
Maintenance and Lubrication Instructions:
Lubrication should be done with compression-proof grease only: If the implement is being used for cutting eatables, all lubricated parts
coming in contact with the material to be cut, must be lubricated with food grade lubricants only!
Problem
Cut material becomes stuck between the top and bottom
knife
Section tips of the bottom knife work themselves into
the sections of the top knife.
Knife sections are not lying flat on top of each other
Knife backs break
Trouble-shooting and Remedy:
For quick and easy problem identification, the following table provides a list of the most common problems, its related cause and the remedy
needed.
Spare Parts:
We would like to bring to your attention that only ESM original spare parts and accessories should be used, as only these have been tested
and approved by us. The fitting and/or use of other products may compromise the function and the safety of the machine. We accept no
warranty and liability for damages resulting from the use of other than original spare parts and accessories.
Additional Technical Information
Further technical information, such as spare parts lists and user manuals are to be found on our Website: www.esm-ept.de. For specific
questions please make contact directly with your dealer or the manufacturer.
Every 4 h
X
Cause
Knives are blunt
Knives are not straight
Knife Sections are not aligned
Top knife protrudes too far over the bottom
knife
Knife sections or knife buckled, Knife back
distorted
Knife guides incorrectly adjusted
Excessive rotational speed
Excessive play in the knife head
Improperly attached knife head
Improper adjustment of the knife guides
Every 8 h
X
X
X
X
daily
Remedy
Replace or sharpen knives
Remove and straighten knives
Straighten knife sections
Readjust the knife guides
Check the straightness of the knives, if necessary,
straighten until the knife sections are all aligned
Readjust the knife guides
Reduce rotational speed
Check free-play in all relevant parts and eliminate if
necessary
Readjust the knife guides
Every 5-25 h
17 EN