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Section 7: FINAL ADJUSTMENTS
7.10000Stylus pressure adjustment
•
Move the cutting arm over the blank disk
•
Ensure that the tracking is off.
•
Put the cutting arm with the stylus gently on the blank disk
1. Attach the supplied extra fine weight scale
(Figure 11.1-A). to one of the head magnets
2. Holding the scale by the black cylinder and pull gently
upwards until the stylus just lifts of the vinyl. Read
the measure of the scale and adjust if neceessary
7.2
General Adjustment
Condi t i on
Ki nd of bl ankdi sc
Har m o di sc
Har m o di sc
Lacquer di sc
The above figures should give you a basic setting to start with. As a perfect recording depends very
much on the right adjustment between temperature of the stylus; stylus pressure; and stylus angle
to the disc, you always should find your own proper setting.
A the stylus temperature also is depending on the temperature and humidity of the surrounding air,
the settings also will vary due to this parameters. It is also recommended to make notes about your
settings with your machine.
Section 8: RECORDING PROCEDURE
1. Remove the protective sheet of disc on top side and secure.
2. Secure clean blank disc
3. Select speed N.B. recommended speed for
easiest cutting is 45rpm
4. Adjust pitch
5. Push start button
6. Turn Ioniser on using on/off switch on rear
of Ioniser mechanism.
Select "high". Please refer (Figure12.1-A).
7. Rotate the slider cam and release lock of the
cutting arm. See (Figure 12.1-B).
8. Set the input level control to minimum
and heater control adjustment to minimum.
9. Turn tracking on/off switch to "on"
N.B.
if the arm starts moving, the lock is in
the incorrect position. Please ensure
lock is released before proceeding.
10. To achieve the desired heat of the cutting
stylus wait 2-4 minutes.
11. Begin play back of the recording source
and increase the input level control, making
sure that the level does not exceed 0db.
12. Peaks of the source material must never exceed 0db.
St yl us pr essur e [ N] Cur r ent heat er [ m A]
r pm
33
0. 45 ` 0 . 50
45
0. 50 ` 0 . 55
33, 45
0. 30 ` 0 . 35
200
500
300
14
FIG11.1-A
FIG12.1A
FIG12.1B
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