Operation and Safety

6.Set the chuck on the back plate, aligning the shoulder with the relief bore. Use a transfer punch to mark the back plate. If a transfer punch is not available, a drill bit of the same size as the mounting holes in the chuck can be used. Lightly tap on the bit, rotate it 90° and tap it again.

7.Remove the chuck from the back plate and center punch the marks. Drill and tap the holes for M12-1.75 threads.

8.Remove the back plate from the lathe, and place it in to a freezer for 30 minutes, and place the chuck in an oven at 100° F. for the same amount of time.

9.Put on insulated leather gloves and place the chuck on the back plate. Line up the mounting holes and thread in the cap screws supplied.

10.Snug the first M12-1.75 cap screw, then al- ternate the cap screws across the chuck until you reach a final torque of 79 ft/lbs. Alternat- ing the tightening process insures the chuck will be pressed on straight. This step should be repeated until the back plate fits snugly against the chuck. If the chuck fits loosely on the back plate, or is crooked on the shoulder, it will be necessary to recut the back plate face and shoulder again. If you are also in- stalling the chuck by threading the M12-1.75 hex bolts into the chuck from the back side of the mounting plate, repeat Step 9 on these bolts, but torque them to 43.4 ft/lbs.

•Chuck Key Safety: A chuck key left in the chuck can become a dangerous projectile when the spindle is started. Always remove the chuck key after using it. Develop a habit of not taking your hand off of a chuck key unless it is away from the machine.

•Disconnect Power: Disconnect the lathe from power before installing and removing the chuck or doing any maintenance or adjustments. Accidental lathe startup can cause severe injury or death.

•Secure Clamping: A thrown workpiece may cause severe injury or even death. When swapping the chuck jaw positions, use a torque wrench to re-torque the M12-1.75 jaw mounting cap screws to 79 ft/lbs. When clamping a workpiece, maximum gripping force is attained at full jaw and scroll gear engagement. If jaw and scroll gear are par- tially engaged, clamping force is reduced.

•Speed Rates: Operating the lathe where maximum chuck speed is exceeded, or at too high of a speed for an unbalanced workpiece, can cause the workpiece to be thrown from the chuck. Always use the appropriate feed and speed rates. A thrown workpiece may cause severe injury or even death.

•Large Chucks: Large chucks are very heavy and difficult to grasp, which can lead to crushed fingers or hands if mishandled. Get assistance when installing or removing large chucks to reduce this risk. Protect your hands and the precision ground ways by using a chuck cradle or piece of plywood over the ways of the lathe when servicing chucks.

•Safe Clearances: Often chuck jaws will protrude past the diameter of the chuck and can contact a coolant nozzle, tooling, tool post, or saddle. Before starting the spindle, make sure the workpiece and the chuck jaws have adequate clearance by rotating it through its entire range of motion by hand.

•Stopping Lathe By Hand: Stopping the spindle by putting your hand on the workpiece or chuck creates an extreme risk of entanglement, impact, crushing, friction, or cutting hazards. Never attempt to slow or stop the lathe chuck by using your hand. Allow the spindle to come to a stop on its own or use the brake (if equipped).

•Long Stock Safety: Long stock can whip violently if not properly supported, causing serious impact injury and damage to the lathe. Reduce this risk by supporting any stock that extends from the chuck/headstock more than three times its own diameter. Always turn long stock at slow speeds.

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SB1310 specifications

The Southbend SB1310 is a prominent model in the world of commercial kitchens, designed to meet the demanding needs of chefs and food service operators. This gas-powered range is renowned for its durability, versatility, and top-notch performance. Built with a heavy-duty construction, the SB1310 can withstand the rigors of a bustling kitchen environment.

One of the standout features of the Southbend SB1310 is its impressive cooking capacity. With ten powerful burners, each producing 30,000 BTUs, this range is capable of handling multiple pots and pans simultaneously, making it ideal for large-scale food preparation. The range also offers a spacious cooking surface, allowing for a variety of cooking methods, from sautéing and frying to boiling and simmering.

Equipped with a robust stainless steel exterior, the SB1310 is not only aesthetic but also easy to clean and maintain. The stainless steel finish offers added durability, resisting scratches and dents, which are common in busy kitchens. Additionally, the range includes removable burner heads and spill trays, making cleanup a breeze after a long day of cooking.

The SB1310 also showcases Southbend's commitment to innovation with its advanced technologies. The range features a patented flame failure safety device that ensures gas is cut off in the event of a flame outage, ensuring a safer cooking environment for users. Furthermore, the range is designed with energy efficiency in mind, helping operators keep their energy costs down while still achieving high-level performance.

Another notable characteristic of the SB1310 is its versatility. In addition to the traditional burners, the range can be equipped with optional accessories such as griddles or charbroilers, allowing for even more cooking methods and menu options. This adaptability makes the SB1310 a valuable asset for any kitchen, from restaurants to catering services.

The Southbend SB1310 is not just a piece of kitchen equipment; it is a powerful ally for chefs and food service professionals. Its combination of durability, cooking power, and safety features make it a top choice for those looking to optimize their kitchen operations while delivering exceptional meals. With the SB1310, culinary creativity knows no bounds.