Introduction to professional activities. Instructing compliance with safety regulations, personal hygiene, industrial sanitation and fire safety

Basic requirements for industrial sanitation and personal hygiene

The very definition of occupational hygiene and industrial sanitation puts forward the main requirement for the employer: to ensure appropriate working conditions to prevent the presence or exceeding of the established maximum - permissible levels and norms, concentrations harmful substances V work area, as well as the elimination of hazardous production factors in production, and for employees to strictly comply with the requirements of the labor regulations, monitor the cleanliness of the territory, workplaces, production and auxiliary premises.

Fire prevention is a system of organizational and technical measures aimed at ensuring fire protection objects and population.

prevention tasks:

1. Organization and implementation of activities aimed at preventing fires.

This problem is solved by:

⦁ fire fighting – technical surveys objects (workshops, sites, services, premises);

⦁ conducting fire safety briefings, fire safety and technical minimums with workers and employees;

⦁ accurate compliance with fire safety standards and regulations;

⦁ conducting fire prevention propaganda.

2. Development and implementation of measures aimed at limiting

spread of the fire.

This problem is solved by:

⦁ applications in construction fire resistant materials, use of non-combustible materials;

⦁ compliance with fire safety distances between buildings and structures during construction;

⦁ use of fire barriers in buildings and structures.

3. Organizing and conducting events aimed at creating

conditions for successful fire extinguishing.

This problem is solved by:

⦁ providing the facility with means of communication and signaling;

⦁ providing the facility fire water supply and primary fire extinguishing agents;

⦁ creation of combat-ready volunteer fire brigades at the facilities;

⦁ Organization and conduct of events aimed at creating

conditions for the successful evacuation of people and material assets.

This problem is solved by:

⦁ providing the facility required quantity emergency exits;

⦁ development of advance evacuation measures (drawing up evacuation plans).

⦁ Compliance fire safety requirements to escape routes, heating systems, ventilation systems, lighting systems, warehouses for storing materials, vehicle parking, etc.

Preparation of equipment, inventory and tools. Preparing the workplace and tools for work

For normal management technological process in the confectionery shop there should be the following departments: dough kneading, dough cutting, baking, product finishing, preparation of cream, minced meat, pantry for a daily supply of food, containers, washing (for eggs, dishes, containers), expedition.

Confectioner's workplaces are organized in accordance with the technological process of preparing flour confectionery products. The technological process usually consists of the following stages: storage and preparation of raw materials, preparation and kneading of dough, molding of products, preparation of finishing semi-finished products, fillings, baking, finishing and short-term storage of finished products.

In the pantry for a daily supply of food, chests, racks, stock shelves are installed, and a refrigerator is equipped. For weighing products, scales with weight measurement limits from 2 to 150 kg are used. and measuring utensils. Here they also prepare raw materials for production (dissolving and dosing salt, sugar, breeding yeast, stripping oil, removing packaging, etc.). These operations require staffing workplaces with small-scale mechanization equipment, equipment, tools and transport devices.

Before kneading the dough, sift the flour. Equipment for sifting flour must have a local ventilation suction with a filter to remove dust. Flour is stored at wooden racks in bags and, as necessary, poured into the hopper of a sifting machine, while foreign impurities are removed and the flour is enriched with air oxygen. You can sift flour directly into a mobile bowl or plastic measuring cups with a lid.

The dough kneading room is equipped with dough kneading machines with bowls of various capacities. The dough is kneaded sequentially first with the shortest cycle - butter. Shortbread, puff pastry, and then yeast.

To decorate confectionery products, plastic or tin tubes are used, which are placed in bags made of thick fabric, special syringes, combs made of aluminum or tin and a number of other devices.

The room for portioning dough is equipped as follows: install a table, a dividing rounder or dough divider, a flour chest (under the table), a knife box (in the table), and dial scales. They also provide space for moving the bowl with dough. The dividing and rounding machine divides the dough into pieces of a certain mass and rolls them into balls, which facilitates the very labor-intensive operation of weighing and rolling each portion of dough.

To roll out the dough, tables with tool cabinets and retractable chests, a dough sheeter, and a refrigerator (where butter and dough are cooled when making puff pastries) are used. Workplace for molding products, they are equipped with tables (with retractable chests for flour, drawers for tools), and wall racks.

To prepare biscuit dough, a separate workplace is equipped near the universal drive, since the dough is whipped in a mechanical beater included in the kit of this drive. In addition, you need a separate table (or tables) for preparing eggs and pouring dough onto sheets or molds. A special machine cuts the semi-finished biscuit product into layers.

Creams are prepared in a separate room, in which whipping machines of various capacities and with different capacities of bowls and boilers are installed. The cream is cooked in special tilting boilers with a steam jacket or in stove-top boilers. A special table with drawers for storing the instrument, powder is sifted on it and other operations are performed.

To make lipstick, a production line is organized, consisting of an electric stove, a boiler, a special table and a beater. The table cover is metal with sides and under it there are two pipelines with cold and hot water. One of the side boards, adjacent to the overhead tray, is made removable.

The baking department is equipped with pastry cabinets and ovens with electric, gas and, less often, fire heating.

Pastries and pies are processed in special rooms or, in extreme cases, on separate production tables, isolated from other work places. The tables are equipped with drawers for tools, a tripod for strengthening pastry bags, and a special tank for syrup. In the washing room, bathtubs with three compartments and a sterilizer are installed for washing tools and equipment. Shelving is located next to the washing tubs. In large workshops, a machine is used for washing functional containers. Pastry bags are dried in an electric drying cabinet.

Finished confectionery products are stored in an expedition that is equipped refrigerator, shelving, scales and production tables.

The shelf life of confectionery products is from 7 to 36 hours.

Finished products are transported in containers using special transport. Each tray must have a label indicating the name and quantity of confectionery products. It is necessary to indicate the time of production and the name of the installer.

When working on a dough mixing machine, the safety guard must be lowered. Do not load products into the tank of the dough mixing and whipping machine while the lever is operating; Before turning on the dough mixing machine, you need to check that the replacement bowl is correctly attached to the platform. All machines included in the universal drive should be tested at idle before loading products.

The confectioner must wear special gloves when removing confectionery products from the oven. Exhaust devices should be installed above stoves and frying pans for frying pies.

Preparation of raw materials for confectionery production. Organoleptic and physico-chemical indicators of the quality of raw materials and finished products in the production of confectionery sugar products.

Wheat flour and starch sift through a sieve with cells no larger than 2.5 mm and pass through magnetic traps. If the flour has low temperature, then it should be kept in a warm room so that the temperature rises to 12 ° C.

Pressed yeast freed from paper, diluted in warm water with a temperature of 30-35° C. Frozen yeast is gradually thawed at a temperature of 4-6° C. Dry yeast is diluted warm water(25-27° C) in a ratio of 3:1, let stand for an hour, and then filter.

Granulated sugar, sift through a sieve with a mesh size of no more than 3 mm and pass through magnetic traps. Granulated sugar used to make syrup

Refined powder sift through a sieve with mesh size of 1.5-2.0 mm. Starch syrup and honey heated to 40-50° C to reduce viscosity, and then filtered through a sieve with mesh no more than 2 mm Milk filter through a sieve with mesh no larger than 1 mm, and then boil. Condensed milk is filtered through a sieve with mesh sizes of no more than 2 mm. Powdered milk is pre-diluted in water.

Butter thoroughly clean the surface and cut into pieces. If fats used in melted form, they are filtered through a metal sieve with cells measuring 1.5 mm.

Eggs. The processed eggs are broken and poured into separate dishes, 3-5 pieces each. to prevent spoiled eggs from getting into the entire egg mass. After checking the smell and appearance of the egg mass, it is poured into another production container of larger volume. Before use, filter the egg mass through a sieve with cells no larger than 3 mm. Jars with melange for thawing, place for 2.5-3 hours in baths with water at a temperature not exceeding 45 ° C. Then the jars are opened and the melange is filtered through a sieve with cells measuring 2.5-3.0 mm. Thawed melange should be used within 3-4 hours.

Cocoa powder sift through a sieve with cells measuring 1-1.5 mm.

Fruit and berry puree rub through a sieve with cells no larger than 1.5 mm.

Fruit jams, jams, fillings and preserves rub through a sieve with cells no larger than 3 mm. Thick fruit and berry stews are preheated.

Candied fruit sorting through.

Baby sift through a sieve with cells measuring 1.5-2.0 mm.

Agar soaked in running water within 2-4 hours.

Sodium bicarbonate, ammonium carbonate, ammonium carbonate, crystalline acids and salt sift through sieves with 1.5-2.0 mm mesh or dissolve in water at a temperature of 20 ° C and filter through sieves with 0.5 mm mesh. Ammonium is pre-ground to powder form. Nut kernels cleaned from foreign impurities. To remove the shells, nut kernels are placed in a hot oven for several minutes and then rubbed through a metal sieve with mesh size of 3-4 mm. Almond kernels are placed in boiling water for 0.5-1 minutes and then washed cold water and dried at a temperature of 50-70° C.

Raisin sort it out, separating twigs and foreign impurities from it, wash it in water and place it on a sieve to drain the water.

Poppy sift through sieves with 2.0-2.5 mm mesh, washed with water on a sieve with 0.5 mm mesh.

Dyes and flavors, approved by the Ministry of Health of the Russian Federation for food purposes, are stored in the manufacturer’s packaging.

The study of culinary and confectionery products begins with organoleptic evaluation and weighing of products. Confectionery products must comply with safety indicators, as well as regulated organoleptic and physicochemical indicators.

In addition, compliance with the technological process regimes is checked; conditions and terms of storage and sale; completeness of input of raw materials (nutritional value).

A feature of quality control of flour culinary and confectionery products is the insufficiency of the organoleptic method for a comprehensive assessment of the quality of these products in production, since it does not allow determining the completeness of the input of raw materials, the presence of dangerous food additives, and gluten in flour. More accurate and objective information is provided by laboratory tests. In addition, microbiological studies should also be used to control confectionery products with cream.

Important indicators for organoleptic evaluation in cakes and pastries are aesthetic appearance, surface decoration with cream or other finishing semi-finished products. A blurry cream pattern is not allowed; graying chocolate glaze, untidy appearance of the product. The shape must correspond to the given name of the product, be correct, without kinks or dents, with an equal cut for cut products. Taste, smell, color must correspond to the given name, without foreign tastes and odors. Having cut the product into four parts (lengthwise and crosswise), determine its appearance in the section. Taste is determined by tasting the entire product, and then separately the base, cream or lipstick. The results of the organoleptic evaluation are recorded in the laboratory journal according to the form.

Related information.

The tool preparation area for CMM is equipped with: instruments for tool setting, racks for storing tools, technical documentation and software; control plates; tool cabinets; workbenches, reception tables; trolleys for transporting tools within the site and at the workplace.

When dimensionalizing a tool outside the machine cutting edge installed at the required distance in the radial and axial directions from the selected bases. The adjustable dimensions are set according to the tuning tasks specified in the setup cards and the coordinates of the vertices of the cutting tool.

To set up cutting tools for turning machines, mod. BV-2010, which consists of a frame and two moving, mutually perpendicular carriages, which clearly ensures an active dialogue between the equipment and other structural units of this production, including the planning and preparation area and technological processes.

In this case, from the warehouse zone (storage zone), the tool (in accordance with a specific configuration card for a particular machine) enters the installation and configuration zone. The zone section is equipped with a measuring machine, which performs full control of incoming tool blocks. Using the handles, the operator aligns the tip of the cutter with the crosshair on the shadow screen , image of the instrument being performed on through the optical system. Measurement data, in particular the position of the tip of the cutting edge of the cutter relative to base surfaces, are displayed on the remote control screen . The machine also has indicator reading systems for tool control and a reading and writing device , made in the form of a special adapter with a pin head.

The operator measures the position of the cutting elements of the block relative to the base surfaces and other necessary parameters of the block and enters this data into the computer of the measuring machine using the remote control keyboard . For a new block, in accordance with the setup card available to the operator, other data about the block is also entered into the computer, for example, the base code (identification), cutting plate code, machine number and tool position number in the magazine, specified tool life, etc.

Next, the operator checks all the data on the display screen of the measuring machine, and then enters it into the tool's electronic code sensor using a special recording system connected by a single interface to the measuring machine. The main element of the recording system is the read-write head. The recording system has a special adapter , which is put on the tool block. In this case, the head probe interacts with the code electronic sensor of the block. The exact direction of the adapter relative to the tool block when pointing the adapter at the block is carried out by the adapter guides, which fit into the corresponding grooves in the tool block body. Naturally, the grooves of all tool blocks and their location are the same. Depending on the design of the measuring machine, installation of the adapter on the block can be done manually or automatically using a pneumatic or hydraulic device. In the latter case, the adapter with the head is mounted on the rod of the pneumatic cylinder (or hydraulic cylinder), and the pneumatics (hydraulics) are turned on according to signals from the control device.

In practice, several different designs of adapters and read heads are used (Fig. 4.22); their application depends on the type and design of the tool blocks.

In an automatic measuring machine, the process of monitoring and measuring a tool and its coding are completely automated. The basis of the machine is an optical measuring device with photo-optical sensors , which receives the image of the instrument , illuminated from a source through an optical system. The movable optical head, moving along three axes, allows you to inspect the instrument and display its image on photo sensors. The deflecting mirror provides a certain multidimensionality of the image. Signals from photo sensors enter a special analyzer, which produces these signals, forming mathematical model tool images.

This model is perceived by the control microcomputer , which is the main control device of the entire measuring machine. The microcomputer compares the measurement data with the basic tool data defined by the tool library, and generates the values ​​and nature of the tool correction. Correction data is recorded in the tool encoder, transmitted (if necessary) to the central computer and then to the CNC machines or output to any peripheral devices to receive a document

The tool is delivered to the measuring machine by automated transport assembled in the store. WITH using a robot , which is also controlled by a microcomputer , the tool is loaded into the measuring rack . At the input position, with the help of an adapter with a read-write head, the tool is identified according to the data of its encoder. Identification information enters the microcomputer, which determines the tool control scheme and subsequently, when the tool is at the measuring position, controls the process of this control. displacement of the optical measuring head along the axes x and y, focusing the image (displacement to the axis z), by turning the tool in the socket of the stand. The tool arrives (by turning the stand ) to the output position, which in principle can be combined with the input position. At this position, the read-write head is again connected to the tool encoder , and all the necessary data generated during the control and measurement process is recorded into the sensor from the microcomputer of this instrument. Next, the tool is either returned by the robot to the magazine or to another magazine (for example, a disk magazine, which is equipped for operation on a particular machine, or for storage in a magazine warehouse). From and to machine tools, from a tool warehouse or to a warehouse, stores are sent by automated means (for example, special trolleys).

To make tools easy and convenient to work with, they need to be properly prepared: a tool with an optimal cutting part should be properly sharpened.

For manual sharpening of tools, a sharpener, a whetstone, a whetstone and a file are used. The sequence of sharpening an ax is clearly shown in Figure 49.

Rice. 49. Sequence of sharpening an ax: a – chamfering with a coarse-grained stone; b – sharpening with a fine-grained stone; c – finalization on the touchstone.

When using a whetstone, the blade of the tool must be held with both hands and moved back and forth along the surface of the whetstone. Pressure is applied to the tool when moving forward; when moving backward, pressure can be omitted. The cutting surface is inclined so that the chamfer touches the entire plane of the block.

The pressure on the blade should not be too strong. The block needs to be moistened with water from time to time. Sharpening is carried out until burrs appear on the side opposite to the chamfer being ground.

When using a sharpener with a grinding wheel, special care must be taken to avoid excessive heating of the metal. The working end needs to be dipped into water more often. During the sharpening process, the blade is evenly and evenly pressed against the circle, ensuring that the sharpening angle of the blade and the straightness of its cutting edges are maintained (Fig. 50).

Rice. 50. Grinding wheel.

After sharpening, the edges of the blade are refined with a whetstone, removing nicks, burrs and other defects. Take the tool with both hands and smoothly move it along the surface of the whetstone, maintaining correct angle tilt The surface of the whetstone should be periodically moistened with water or oil.

After a series of movements, the blade should be turned the opposite way, then placed flat on the whetstone and pulled back to remove burrs.

Sharpening allows you to check the quality of the tool itself. When sharpening quality instrument the resulting burrs are easily removed when editing on a whetstone. If there are no burrs at all or they fall off quickly, then the tool is too hardened and will wear out quickly. The formation of long burrs indicates that the tool is made of too soft a material.

Chisels and planes are sharpened on a grinding wheel, the surface of which must be wetted.

Almost all types of drills can be sharpened on a whetstone or whetstone. You can use a finely cut file for these purposes, and use a whetstone to remove burrs.

It is advisable to sharpen the cutter and road bits for drills. External side It is better not to touch the road workers so as not to reduce the diameter of the drill.

It's better to sharpen inner side. If possible, you should maintain the same shape of the working parts, since excessive filing leads to rapid failure of the drill. The horizontal cutter is sharpened from above, and any burrs that appear must be removed with a whetstone. Sharpening a horizontal cutter from below is not recommended, as this will retract the cutting edge.

When sharpening a horizontal cutter drill, you need to rest the tip against a piece of wood, helping yourself with your left hand; the part adjacent to the center above the screw tip must be rounded. The wood drill should also have a sharp threaded centering tip. The sting is sharpened with a triangular file with a fine notch or a needle file.

For successful work Power tools require some skill. Their preparation must be carried out with special care. For example, using an electric planer whose blades are positioned or sharpened incorrectly leads to irreparable damage to the workpiece, and the high speed and feed of an electric drill can cause the wood to catch fire. Therefore, it is recommended to first check the correct settings of the power tool on an unnecessary piece of wood, and then move on to performing the main work.

Can be sharpened cutting tool using universal and special sharpening machines. Sharpening machine used for sharpening planer knives, circular saws, slotting and sawing chains. It has an electric drive and a set of removable mechanisms designed for various sharpening jobs.

From the book: Korshever N. G. Works on wood and glass

To cut wood, you must use hand tools that are well prepared for the job.

Preparing the saws

Sharp and well aimed hand saws make work easier and improve cutting quality. Before starting sawing, use a rag soaked in kerosene to clean the saw blade from rust and resinous deposits. The bent blade is straightened on a flat cast iron or steel plate with a hammer or lightly clamped in a vice and slowly pulled out. After straightening, the saw teeth are leveled in height by jointing with a file inserted into a wooden block. After jointing, the teeth are set apart using sets or ordinary pliers. To do this, one half of the teeth (one at a time) needs to be bent in one direction, and the other half in the other direction. When setting, the tops of the saw teeth are bent 2/3 of their height from the base. For sawing dry hardwood, each tooth is set back by 0.25-0.5 mm, for soft wood - by 0.5-1 mm. The amount of set of all teeth should be the same. When sharpening saws with triangular files, the blade is clamped in a vice.

Cross-cut teeth are sharpened in relation to the plane of the blade with inclined chamfers. In this case, the file is held at an angle of 45-80° and sharpening is carried out through one tooth, pressing the file against the saw tooth while moving away from you from bottom to top. After sharpening the teeth on one side, turn the saw with the other side and sharpen the previously missed teeth (Fig. 12, d).

Teeth for longitudinal and mixed sawing are sharpened on one side completely without gaps, holding the file at a right angle to the saw blade. Do not press the file too hard. Under strong pressure, the saw will heat up and lose its hardening.

Sharpening planing tools

Pieces of iron, chisels, and chisels are sharpened to manual sharpener or on a whetstone and brought to full sharpness on a whetstone. When sharpening on a wet sharpener, hold the piece of iron right hand motionless or slightly moving across the width work surface grinding wheel. At the cutting edge, the piece of iron is pressed with the entire plane of the chamfer against the circle with the fingers of the left hand and sharpened until a weak burr is formed on the opposite side of the chamfer. Remove burrs by straight or circular movements of the block along the chamfer or tuck it on a whetstone. At the end of the editing, it is recommended to use the tip of the iron blade with pressure along the hard wood or along a knot, and then do the finishing again on the touchstone. This eliminates the formation of a false sting. The sharpening angle is checked with a template, and the correct sharpening of the blade is checked with a square. The blades of the blades are sharpened with figured stones or files. Correct the chamfer with sanding powder and oil. To do this, a piece of wood of the appropriate profile is dipped in oil, then in emery powder and chamfered.

To make tools easy and convenient to use, they need to be properly prepared. The principles of sharpening an ax were discussed earlier (see Fig. 20).

To prevent the blade from getting stuck in the wood, the teeth of the saw are set apart, that is, they are bent in different sides and sharpen. To do this, the master needs a vice, pliers and a triangular file with a fine notch. Usually saws go on sale with set teeth, but it is possible that you will have to perform this operation yourself, so we will dwell in more detail on its description. First with wooden spacer fix the blade in a vice and, using pliers, begin to carefully move the tops of the teeth alternately in one direction or the other (Fig. 36, a), but not more than half the thickness of the blade.

Rice. 36. Preparing the saw for work: a – teeth set; b – sharpening.

A wider spread will only cause damage, as the cut will be too wide and uneven. It is also necessary to ensure that the spread of all teeth is the same, otherwise not all teeth will participate in the sawing process, but only the most bent ones, and it will be difficult to work with such a saw. The set teeth must be within the spacer, so the position of the blade is changed from time to time.

The saw is sharpened with a triangular file. The blade is clamped in a vice and moved as the teeth are sharpened. There are two types of sharpening - oblique and straight. If the saw is intended for mixed longitudinal-transverse sawing and its teeth have the shape of a right triangle, a simpler straight sharpening is used, during which the file is held perpendicular to the blade (Fig. 36, b). Inserting it one by one into each gap between the teeth, with light pressure they move along their edges in the direction away from you. In this case, the edges of the file should fit tightly to the edges. The reverse movement is performed by lifting the file so that it does not touch the saw. You shouldn’t run a file over the same place for a long time; it’s enough to go over each tooth three times, and when you sharpen it again, once will be enough.

Preparation of the planing tool includes sharpening the knife and correct installation him in the block. For sharpening you will need a fine-grained abrasive stone and a whetstone. Let's look at the sharpening sequence using the example of a plane knife.

First, the knife is sharpened on a block fixed in a wooden frame or recess on the work table. In this case, the lower beveled edge of the knife (chamfer) is passed along the stone. The knife is held with the right hand, and with the left hand it is pressed with a movement away from you (Fig. 37, a, b).

Rice. 37. Sharpening a plane: a – position of the knife when sharpening; b – chamfer position; c – deburring.

It is necessary to ensure that when moving the knife along the block, the chamfer is adjacent to the stone with its entire plane. The angle of inclination of the knife cannot be changed, otherwise the chamfer will become humpbacked, its width will be unequal, as a result of which such a knife will be planed poorly. Of course, keeping it at the same angle is not easy due to the sliding on the stone. The necessary dexterity, as in any other matter, is acquired through training.

To ensure that no traces of metal dust remain on the stone, when sharpening the block is periodically wiped with a wet cloth.

The bevel of the knife is moved along the stone until a burr appears along the entire length of the blade, which can be easily felt with your fingers. After this, the knife is placed flat with its front edge on the block (Fig. 37, c) and moved along the block with straight or circular movements with light pressure, as a result of which the burr disappears from the front edge and protrudes on the chamfer. The knife is turned over again and the burr is removed from the chamfer. If it appears on the front edge again, repeat all the work. Each time the hangnail decreases. The final step should be to remove it from the chamfer.

After removing the burr, the sharpened blade is edited on a whetstone, which is pre-moistened with water. Using circular movements, they first move it along the chamfer, then along the front edge of the knife, and again along the chamfer.

During sharpening, periodically check with a square whether the cutting edge of the knife is skewed (Fig. 38, a).

Rice. 38. Correction of the cutting edge: a – checking for correctness; b – elimination of distortion; c – rounding of ends.

Even the slightest distortion is unacceptable. Its presence greatly complicates the planing process: the chips are crushed and clog the gap between the knife and the block, from where they have to be constantly cleaned out.

The cause of the distortion may be a manufacturing defect, as well as sharpening with the knife in the wrong position. In any case, the defect must be eliminated. To do this, first grind off the higher part of the edge, and then level the rest of it (Fig. 38, b). When grinding, the knife is tilted in the direction opposite to the one on which the misalignment occurred, and during the alignment process it is moved strictly perpendicular to the cutting edge.

If there is a significant misalignment, the knife must be resharpened on a coarse-grained stone, on which the chamfer grinds off faster than on a fine-grained stone. This stone is used for the initial sharpening of a knife, carried out after purchasing a plane, and in case of damage or severe dullness of the blade. Sharpening (grinding) on ​​such a stone turns out to be rough, so after the first burr appears, they move on to sharpening on a block.

A novice craftsman should take into account one more subtlety: before inserting a sharpened knife into the block, it is necessary to round the ends of the cutting edge, grinding down the corners a little (Fig. 38, c). If this is not done, sharp corners will leave grooves on the surface being planed that are difficult to remove.

So, sharpening is done. Now the knife can be installed in the block. The most important thing in this case is to correctly release the cutting edge of the knife. It is inserted into the slot of the block and lightly pressed with a wedge in a wooden block or a screw in a metal one. Then the plane is raised to eye level with the sole up and the release of the knife is adjusted so that the cutting edge is strictly parallel to the sole and protrudes literally tenths of a millimeter (when viewed in the light, the blade is barely noticeable and seems like a thin, even thread). After this, with light blows of a hammer, secure the wedge or tighten the clamping screw until it stops.

When the blade is released too far, the knife cuts deeply into the wood and removes thick chips, which get stuck in the gap between the knife and the block and prevent the plane from moving forward.

When installing a double knife, you must ensure that the chip breaker pad does not reach the cutting edge by approximately 2 mm. In order to disassemble the plane, lightly hit the rear end of the wooden block with a hammer. If the block is metal, just unscrew the clamping screw.

After mastering the sequence of preparing the plane for operation, you can begin setting up the sherhebel, the knife of which, during the sharpening process, must be constantly turned in one direction or the other so that at any moment it can be moved in the direction of the radius of curvature of the cutting edge, due to which sharpening the entire blade. The Scherhebel knife should protrude from the block in the form of a narrow tongue, so its cutting edge is extended by 1–1.5 mm.

Chisels and chisels are sharpened in the same way as a plane knife.

Working successfully with power tools requires some skill. Their preparation must be carried out with special care. For example, using an electric planer whose blades are positioned or sharpened incorrectly leads to irreparable damage to the workpiece, and the high speed and feed of an electric drill can cause the wood to catch fire. Therefore, it is recommended to first check the correct settings of the power tool on an unnecessary piece of wood, and then move on to performing the main work.

Workplace

When performing carpentry and carpentry work, it is necessary to equip the workplace as carefully as possible. The better the work is organized, the easier it is to process the wood and make the intended thing out of it. First of all, it is necessary to equip a work table, select and arrange working tools on shelves, distribute solid wood by type, so that you always know what is where and do not waste expensive time finding the right part or tool.

The workplace is considered to be properly organized if: least cost physical strength and time, the work is performed with high quality.

The basis of the workplace is the workbench. It is necessary to perform all basic operations with wood - marking, sawing, planing, assembly. A workbench will help you make both the simplest and the most complex things, assemble and repair structures, process boards up to 3 m long.

The carpentry workbench (Fig. 39, a) includes a lid and a bench. The cover consists of a 60-70mm thick bench board, a front vise (front clamping screw) with backing board, a rear vise with clamping box (rear clamping box) and a tray on which tools are placed during operation.

Rice. 39. Carpentry workbench (a) and workbench board with removable vice (b): 1 – workbench board; 2 – front vice; 3 – rear vice with box; 4 – tray; 5 – wedge stop; 6 – subsurface; 7 – nests.

The bench board and clamping box are equipped with through holes into which wedge stops, adjustable in height, are inserted, designed to secure the workpiece in a horizontal position. Between the fixed stop on the board and the movable stop on the box, you can fasten a part of any length. The front vice is used to clamp the workpiece in both a vertical and horizontal position, while the rear vice is used only in a vertical position.

In the underbench you can place a cabinet for storing tools and materials.

Work on the present carpentry workbench, of course, more convenient. However, it is not always possible to find a place to place it. In this case, use an ordinary table, naturally old, on which a thick workbench board (Fig. 39, b) 200–250 mm wide is placed. The bench board is installed on comfortable height, using base supports (underbench).

In order to correctly determine the height of the workbench board, you need to come close to the workbench and rest your palms on it. If you don’t have to bend your elbows or, conversely, bend over to reach the board, then the height is chosen correctly.

The surface of the table can last for many years if it is made of thick hardwood boards and covered with drying oil. The base supports for the workbench are made from soft wood coniferous species, for example from pine or spruce. For ease of use, when clamps are needed, they are installed at the edges of the table. A transverse clamp holds the boards along their length, a longitudinal clamp holds the boards along their width. Most often, metal surfaces are used in clamps, less often wooden ones. To clamp the workpieces, you can purchase a bench vise with jaws 60–80 mm wide and attach them to the workbench.

On the working surface itself, small and shallow nests are made for installing stops made of wood or metal. Wedge stops are installed in the nests of the bench board. An additional board is secured to the back of the bench board, and then reinforced with an additional board of the same size to create a tray where the tools can be stored. Attach the bench board to the table using clamps. This design can be disassembled if necessary.

For convenience, several drawers for tools and storage of workpieces can be made under the workbench between the supports.

Shelves and racks for storing tools and materials are installed near the work area. Moreover, each tool is given a special place, which allows you to quickly find it and prevents damage to one tool by another. The workplace should be well lit and have an electrical outlet for connecting power tools.

Now there are a few operating requirements. First of all, the workbench must be secured to the floor so that when you lean on it during work, it will not tip over in any case. It is necessary to ensure that the bench board always remains level and smooth. When the first irregularities occur, it is necessary to clean the surface and cover it with a layer of drying oil. In order not to be afraid of cutting a bench board every time, you need to select a special board that is suitable in size on which to cut the wood.

Using paint and varnish materials and chemicals, care must be taken to ensure ventilation. To store toxic and flammable substances, choose a ventilated room inaccessible to children.