Southbend SB1012, SB1014, SB1015, SB1038, SB1037, SB1013 owner manual E P a R a T I O N

Page 22

EVS Toolroom Lathes

P R E P A R A T I O N

For Machines Mfg. Since 7/09

18.Move the spindle ON/OFF lever up to the OFF position, reset the stop button by twisting it clockwise until it pops out, then restart the spindle with the lever.

19.Push the foot brake. The lathe should come to a quick stop.

—If the brake pedal has no effect on the lathe, push the stop button, and refer to V-Beltsand Brake & Switch on Page 69 to make any required adjustments.

20.Remove the lathe headstock side cover. The kill switch mounted to the headstock should prevent the lathe from starting while this cover is removed.

21.Stand away from all the exposed gears on the side of the headstock, and attempt to start the lathe.

—If the lathe starts, the safety switch is not functioning properly and may need to be replaced before the machine can be safely operated.

22.Replace the headstock side cover, then start the lathe again.

Note: The lathe will not start if the headstock side cover is not properly installed.

23.Turn the cutting fluid pump ON, and open the valve. Verify that fluid flows from the nozzle, then turn the cutting fluid pump OFF.

The test run is now finished. Shut the lathe down and begin the Spindle Break-Inprocedure.

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Contents 14 & 16 EVS Toolroom Lathes Scope of Manual UpdatesCustomer Service Manual FeedbackTable of Contents Accessories Foreword FeaturesAbout These Machines CapabilitiesIdentification Understanding Risks of Machinery Basic Machine SafetyTrained/Supervised Operators Only F E T Y Additional Metal Lathe Safety Unpacking Preparation OverviewThings Youll Need Typical preparation process is as followsMain Inventory 1 Figure Qty InventoryTool Box Inventory Figure Qty Before cleaning, gather the following Cleaning & ProtectingBasic steps for removing rust preventative Location Lifting & Moving Cross-Section View of Lifting SetupTo lift and move your lathe Leveling & Mounting LevelingLubricating Lathe AssemblyBolting to Concrete Floors Power Connection Adding Cutting FluidHardwiring Lathe to Power Source Connecting Power Cord to LatheTo connect power cord to the lathe Test Run Correcting Out-of-Phase WiringTo correct wiring that is out of phase To test run your machineControl panel-test run Spindle ON/OFF lever-setup E P a R a T I O N Spindle Break-In To complete the spindle break-inRecommended Adjustments Factory adjustments that should be verifiedOperation Overview Headstock Controls Main Power SwitchCarriage Controls Control Panel Control panelTailstock Controls Foot Brake Tailstock controlsRemoving Chuck or Faceplate Items Needed QtyMounting Chuck or Faceplate To mount a chuck or faceplateInstalling and Adjusting Camlock Studs Tool Needed QtyJaw Chuck Correct camlock stud alignmentItem Needed Qty Changing JawsMounting Workpiece To change the jawTailstock To mount a workpiece on the 4-jaw chuckTo install tooling in the tailstock Using QuillInstalling Tooling Moving Along BedwayAligning OffsettingTo align the tailstock offset to the spindle center line Looking down from above Move tailstock toward Mounting Workpiece with Clamps FaceplateMounting Workpiece Between Centers Dead Centers CentersMounting Dead Center in Spindle Live CentersRemoving Center from Tailstock Removing Center from SpindleMounting Center in Tailstock To mount a center in the tailstockSteady Rest To install and use the steady restFollow Rest To load the tool post Compound SlideFour-Way Tool Post To set the compound slide at a certain angleTo align the cutting tool with the tailstock Aligning Cutting Tool with Tailstock CenterTools Needed Qty CenterTo adjust the carriage stop Adjustable Apron Stop SystemCarriage Stop Manual Feed Spindle SpeedPower Feed Setting Spindle SpeedTo engage the power feed Power Feed ControlsTo use the quick change feed direction knob Positioning Gearbox Levers Understanding Thread & Feed Rate ChartMod. D.P Alternate Position End Gear SetupNormal Position Configuring End GearsThreading Controls Power Feed LeverThread Dial & Chart Overview Half Nut LeverTPI 2-54 Not Divisible By Using Thread Dial and ChartTPI 4-72 Divisible By Odd Numbered TPIOther Fractional TPI Chip Drawer27⁄8 TPI Cutting Fluid System To use the cutting fluid system on your latheAccessories High-Precision 3-Jaw Scroll ChucksSB1279-10 Pc. Precision 5-C Collet Set SB1247-MT4 Bull Nose CenterSBL Gearhead T-Shirt SBL One Good Turn T-Shirt Maintenance Schedule CleaningAnnual Service Headstock Monitoring Oil TemperatureLubrication Checking & Adding OilCleaning Pump System & Changing Oil To clean the oil pump systemApron GearboxChanging Oil Ways & Slides Lead Screw & Feedrod BearingsLead Screw Unpainted & Machined SurfacesTo clean the filter Cleaning Electrical Box FilterBall Oilers Handling & Care Annual MaintenanceEnd Gearing LubricatingHazards Adding FluidChanging Cutting Fluid To change the cutting fluidMachine Storage To prepare your machine for short-term storage up to a yearCompound Leadscrew Backlash AdjustmentCross Slide Leadscrew Gib Adjustment Leadscrew End Play AdjustmentTo remove leadscrew end play Half Nut Adjustment To adjust the half nutFeedrod Clutch Adjustment To adjust the clutch release pointTo adjust the brake and brake switch Brake & SwitchTo adjust the V-belts BeltsRe-install the pedal stop, tightening it Leadscrew Shear Pin Replacement To replace the shear pinRe-install the access covers To re-install the gap Gap Removal InstallationTo remove the gap TR O U B L E S H O OTI N G TR O U B L E S H O OTI N G TR O U B L E S H O OTI N G Warranty Southbendlathe.com
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SB1037, SB1038, SB1012, SB1015, SB1013 specifications

The Southbend SB1012 is a versatile and efficient commercial range designed specifically for the rigorous demands of professional kitchens. This powerful cooking appliance features a robust construction and advanced technologies that cater to chefs who require precision and reliability in their culinary endeavors.

One of the standout features of the SB1012 is its powerful burners, which come equipped with heavy-duty cast-iron grates. The range typically includes four open burners that deliver exceptional heat output. This allows chefs to achieve quick boiling, searing, and simmering, thereby ensuring perfect cooking results every time. The burners are designed to provide consistent heat distribution, reducing the chance of hot spots and uneven cooking.

The Southbend SB1012 also incorporates a 12-inch griddle, adding another layer of versatility to its functionality. The griddle is constructed from high-quality materials that provide even heat and withstand high temperatures, making it suitable for cooking everything from pancakes to stir-fried dishes. The grease trough and easy-to-clean design contribute to the overall efficiency of the kitchen.

In addition to its cooking surfaces, the SB1012 features a spacious oven compartment, designed to accommodate larger pans and dishes. With a temperature range that typically goes up to 500 degrees Fahrenheit, the oven is ideal for baking, roasting, and other cooking techniques that require precise temperature control. The inclusion of a built-in temperature gauge helps chefs monitor cooking conditions at a glance.

Durability is a hallmark of the Southbend SB1012. The range is constructed from heavy-duty stainless steel, which not only enhances its aesthetic appeal but also ensures resistance to wear and tear in a busy kitchen environment. The removable ovens and easy-access components facilitate straightforward cleaning and maintenance, ensuring the equipment remains in peak condition even after extensive use.

To further improve user experience, the Southbend SB1012 is designed with safety features in mind. The range often includes pilot lights for easy ignition, and the heavy-duty construction minimizes the risk of accidental damage.

In summary, the Southbend SB1012 combines powerful cooking performance with durable construction and ease of use, making it a preferred choice for professional kitchens looking to optimize their cooking capabilities. Its advanced features, versatility, and reliability are tailored to meet the high standards of culinary professionals.
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