Cylindrical grinding methods: In-feed (plunge) grinding is primarily used to…

Difficulty: Easy

Correct Answer: grind shoulders and formed surfaces in one plunge

Explanation:


Introduction / Context:
Cylindrical grinding employs either traverse (longitudinal) or in-feed (plunge) modes. Selecting the proper mode depends on the geometry to be generated. In-feed grinding is suited for features where the wheel shape must be imparted directly onto the workpiece, such as shoulders, grooves, and complex forms.


Given Data / Assumptions:

  • Wheel face width equals or exceeds the required ground width.
  • Work is located and rotating, but no significant axial movement during the plunge.
  • Wheel may be dressed to a form to transfer geometry.


Concept / Approach:
In in-feed grinding, the wheel advances radially into the rotating work. Because there is no need to traverse along the axis, it is ideal for grinding shoulders or formed surfaces where the wheel shape defines the profile. For long cylindrical surfaces, traverse grinding is preferred to cover lengths greater than the wheel face.


Step-by-Step Solution:

Identify geometry → shoulder or form requiring wheel profile.Dress wheel to shape → accurate profile on wheel face.Plunge radially → profile transferred to work in one operation.


Verification / Alternative check:
Process charts categorize plunge grinding for short faces and forms; traverse for long lengths; taper grinding can also be done by swiveling the workhead or wheelhead, but shoulders/forms remain classic plunge targets.


Why Other Options Are Wrong:
Grinding long slender shafts is a traverse operation; producing tapers may be done by plunge with a formed wheel, but the quintessential application is shoulders/forms, not general long tapers; “all of these” is too broad.


Common Pitfalls:
Insufficient dressing accuracy causing profile errors; thermal expansion during plunge causing burn; inadequate coolant leading to surface checks.


Final Answer:
grind shoulders and formed surfaces in one plunge

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