The American Gear Manufacturers Association (AGMA) is accredited by the American National Standards Institute (ANSI) to write all U.S. standards on gearing. However, in response to the growing interest in a global marketplace, AGMA became involved with the International Standards Organization (ISO) several years ago, first as an observer in the late 1970s and then as a participant, starting in the early 1980s. In 1993, AGMA became Secretariat (or administrator) for Technical Committee 60 of ISO, which administers ISO gear standards development.
The type of lubricant and the method of applying it to the tooth flanks of large open gears is very important from the point of view of lubrication technology and maintenance. When selecting the type of lubricant and the application method, it is important to check whether it is possible to feed the required lubricant quantity to the load-carrying tooth flanks, This is necessary to avoid deficient lubrication, damage to the gear and operational malfunctions. It is important to determine the type of lubricant, which may be fluid or grease-like. The consistency of the lubricant will have a direct impact on the ability of the lubrication system to feed adequately the lubricant to the gear. The interactions between the common types of lubricant and the lubrication application methods for open gear drives are shown in Fig. 1.
This is Part II of a two-part series on the basics of gear hobbing. Part I discussed selection of the correct type of hobbing operation, the design features of hobs and hob accuracy. This part will cover sharpening errors and finish hob design considerations.
The Hobbing Process
The hobbing process involves a hob which is threaded with a lead and is rotated in conjunction with the gear blank at a ratio dependent upon the number of teeth to be cut. A single thread hob cutting a 40-tooth gear will make 40 revolutions for each revolution of the gear. The cutting action in hobbing is continuous, and the teeth are formed in one passage of the hob through the blank. See Fig. 1 for a drawing of a typical hob with some common nomenclature.