That could be down to one driver bothering to edge the knivesLads, when ye are baling silage with your McHale or welger or whatever it is you use, do you chop with all knives or is there an option to remove some or disengage some?
I'm just wondering because our contractor has 2 mchale balers. One appears to chop silage shorter than the other, and as well as that, it appears that one driver's bales are chopped at a different length to the other - even if both are using the same baler on different days with us.
I bale with either 12 or 13, my fusion has selectable knives so can pick if i want 12 13 or 25 up at a time. You can take half out and put in blanks as wellLads, when ye are baling silage with your McHale or welger or whatever it is you use, do you chop with all knives or is there an option to remove some or disengage some?
There should be a nipple on the bottom of it and it can be filled off a barrel type pumpWhat kinda grease do boys put in the auto greaser of a 245? EP1 marked on it, just wonder what and how ye fill it? Any1 use ep2?? ( never used auto greaser
There should be a nipple on the bottom of it and it can be filled off a barrel type pump
What kinda grease do boys put in the auto greaser of a 245? EP1 marked on it, just wonder what and how ye fill it? Any1 use ep2?? ( never used auto greaser
The last new Baler I had , I got 30000 out of them ,changed them all then ,Lads how many bales ye getting out of a backdoor chain before ye have to change it One on the Baler here is done after 25k bales . Bit sooner than normal I reckon .
can anyone answer a few questions on a 5500 McHale, I only have it a day or two to try.
should the pressure clock drop when baling but rise up to near end of red before netting-auto, then drop back to around start of red when net finished?
what pressure is the knives set at and when is it outside the range, does that mean they need sharped?
would rough paint be why it is damaging the net, the bottom door roller has been replaces but you can feel the rough paint and I am getting a line of damaged net on a bale?
I must be way too cautious then, i'd be changing them well under 20k bales. Just use a medium quality chain and change more often so as not to wear the sprockets. Can't be doing with running a chain on and risk it breaking with the potential damage it can do if it wraps or jams up.Lads how many bales ye getting out of a backdoor chain before ye have to change it One on the Baler here is done after 25k bales . Bit sooner than normal I reckon .
can anyone answer a few questions on a 5500 McHale, I only have it a day or two to try.
should the pressure clock drop when baling but rise up to near end of red before netting-auto, then drop back to around start of red when net finished?
what pressure is the knives set at and when is it outside the range, does that mean they need sharped?
would rough paint be why it is damaging the net, the bottom door roller has been replaces but you can feel the rough paint and I am getting a line of damaged net on a bale?
The bale pressure sounds normal anways, knives pressure should be between 45 and 60, they need to be sharpened or your going too fast, some grass is harder chopped, how many knives are you running? Check and see if there is a stone or something in the net tray, that's usually the cause of damaged net
I take it you’ve someone moaning over chop lengthHow often are lads sharpening the knives and how many knives are being used?
Baling big rows of grass that’s almost hay is very hard to chop.
We run with 8 knives all the time, Mchale 5500 so we don’t have the option to select, 7, 8 or 15.
We put in sharp knives every 500 bales or so, depending on workload it might go a bit longer, 650 would be the max.
We use bales ourselves and we’re happy with the chop length,
I take it you’ve someone moaning over chop length
Can you set the pressure for your knives on the mchale . On the Massey you can’t . But you can lock the knives up bypass the pressure bottles of sorts . Only to be used to get the knives up after they’ve been down for a while. Surprising what it’ll chop if you have the knives up with that setting ........No, Im just interested to know how often others sharpen their knives, I’m aware of some who wouldn’t sharpen knives as regularly and seem to be getting on ok