EFFECTS OF CUTTERHEAD DIAMETER AND LOG INFEED POSITION ON SURFACE QUALITY OF BLACK SPRUCE CANTS PRODUCED BY A CHIPPER-CANTER
Keywords:chipper-canter, infeed position, attack angle, surface quality, black spruce
The effects of the cutterhead diameter and log infeed position on surface quality of black spruce (Picea mariana [Mill] B.S.P.) cants processed by a conical chipper-canter were evaluated. Three cutterhead diameters (345.2, 448.7, and 661.5 mm) combined with three infeed positions or vertical distance from the cutterhead axis to the bedplate on which the log was supported, were studied. The nominal linear cutting speed was fixed at 23.5 m/s. Rotation and feed speeds were adjusted to obtain a nominal feed per knife (chip length) of 25.4 mm. For each cutting condition, two sides of the log were machined at either frozen or unfrozen wood temperatures. Surface quality was analyzed according to waviness and roughness standard parameters. Results showed that surface quality was affected by the cutterhead diameter, infeed position, and wood condition (frozen and unfrozen). Surface quality improved as the vertical distance from the cutterhead axis to the bedplate increased. The global action of the bent knife induced some vibration into the canting edge, which could explain the variation in surface quality among infeed positions. Moreover, frozen logs produced smoother surfaces compared with unfrozen logs. In addition, the effect of the angle of the canting edge with respect to the wood grain on cant surface quality depended on the orientation of the growth rings and on the wood condition (frozen and unfrozen). These results give useful information to improve surface quality within the studied range of infeed positions and cutterhead diameters.
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