Scheppach CSH46 Original Bedienungsanleitung Seite 50

Never starve the bar and chain of lubricating oil. Run-
ning the saw dry or with too little oil will decrease cut-
ting efficiency, shorten saw chain life, cause rapid
dulling of chain, and lead to excessive wear of bar
from overheating. Too little oil is evidenced by smoke
or bar discoloration.
Maintaining the chain
Sharpening the chain
Special tools are required to sharpen the chain; these
ensure that the cutting tools are sharpened at the
correct angle and to the correct depth. We recom-
mend that inexperienced chainsaw users have the
saw chain sharpened by a specialist at the nearest
customer service location. If you are confident with
sharpening your own saw chain, procure the special
tools from professional customer service.
Sharpening the chain
Wear safety gloves when sharpening the chain. All
cutting links must have the same width and length af-
ter sharpening.
Instructions for sharpening a saw chain:
Chainsaw type
91P
50 | GB
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File diameter Upper angle
Chucking rotation
angle
ca. 4.0 mm 30°
depth stop
Handbücher-Suchmachiene
m HINWEIS
A sharp chain generates well-shaped chips. If the
chain starts to generate sawdust, it must be sharp-
ened. After sharpening the cutting tools 3 to 4 times,
you must check the height of the depth limiter and,
if necessary, use a flat file to make this deeper and
then round off the front corner.
Chain Sharpening
m NOTE!: For smooth and safe operation, it is im-
portant that the chain is always sharp. The chain
should be sharpened when:
• Wood shavings are dust-like.
• You have to expend extra power sawing.
• The saw cut is not straight.
• The vibration increases.
• Fuel consumption increases.
m NOTE
We recommend that a professional sharpen the
chain.
Upper tilt angle
lower angle
(55 °)
Chucking
side angle
inclination angle
0° 80°
Standard depth
0.64 mm
file