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2.3 Specific instructions for bale handler models
1.
The creel should be raised before loading bales.
2.
Round bales should always be loaded in the centre of
the machine to allow for the maximum agitation of the paddles.
3. The bale should be gently lowered in the centre of the machine onto the tines. The bale handler
will then begin its cutting action, with the tines/rings working in conjunction with the top knife,
body blades and six paddles to evenly chop the bale material in a timely manner. The bale should
be chopped evenly throughout this process, which will keep large lumps of the bale from entering
the mixer at any time. This will result in a better mix quality and more even chopping action.
4. After the bale has been fully chopped and enters the machine, the next bale can be added to the
mix in the same manner.
5. The standard chopping times for different materials of round 4x4 (120 cm) bales are as follows:
Straw
Hay
Wet silage (up to 20% DM)
Dry silage (20–30% DM)
Very dry silage (over 35%)
Table 3: Bale intake times
Note: Heavy bales must be loaded gently onto the bale handler, not
dropped from a height, as doing so can result in damage.
6.
These times are dependent on the bale being loaded in the correct
position and on using the correct loading method, as described
above. These times may vary slightly depending on the tightness of
the bale and the behaviour of the bale as it is chopped.
7.
When loading large square bales, load the bales so the sections lie
across the tines, as this will prevent the sections from falling through
the gap in the tines (see diagram to the right: sections of large square
bale loaded perpendicular to the tines). The easiest way to do this is
to load the bale in two halves on the loader (one half on each side of
the bucket, if wide enough) and flick the sections out onto the tines.
By doing so, the sections will remain on the tines and rings longer and
get a better chop against the top knife. If loaded incorrectly, the
sections will fall through the tines and will not get chopped, putting
additional stress on the chopping mechanism.
8.
To successfully operate the bale handler, the bale should remain on
top of the tines long enough to allow the pre-chopping to take place against the serrated top
knife. This will ensure that further chopping within the mixing chamber is reduced, and
though it may take longer for the bale to be taken in, during this time, the material that has
already been cut from the bale will be processed within the chamber.
KEENAN Bale Handler Operator's Manual Supplement Rev A01 March 2022
Bale:
Figure 4
Time:
6–8 minutes (140 kg)
4–6 minutes (300 kg)
2–4 minutes (700 kg
4–5 minutes (500 kg)
4–6 minutes (400 kg)
Incorrect
Correct
Figure 5
7
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