The Milling Operation

THE MILLING OPERATION

At least two Senior Millers must be on site when milling is taking place with a minimum of three persons on duty.

A Senior Miller must be nominated for the day or session and assume overall responsibility for the milling operation.

Before the commencement of milling the following must be checked  :-

GENERAL

1. Sufficient grain for the anticipated milling is available on the stone floor, and the hopper is full and the grain flows freely from hopper to shoe.
2. Clean bins and sacks are available on the spout floor.
3. The spouts to be used are clean and free of any moth etc.
4. Attach a sack under the spout.
5. Check the governor drive belt is in place if required.
6. Jobs and duties are allocated to the staff available.
7. Check the location of electric cables in the roundhouse if turning the mill.
8. Ensure the mill is facing into the wind for full power. NB In strong wind the sails may have been set with the mill out of the wind.
9. Ensure that no person is in range of the sails.

The “Closed to the Public” sign should be displayed on the gate, and the gate locked.

INSIDE THE MILL

Stone Floor

1. Add grease to the grease wedge and replace in the bed stone bearing.
2. Ensure that there is oil in the footstep bearing of the stone spindle.
3. Grease the glut box bearing which holds the top of the quant.
4. Ensure there are no obstructions to the brake wheel and tail wheel.
5. Check that the return spring (rabbet) string is attached to the shoe. Adjust the twist peg to raise the shoe clear of the runner stone and set the rate of grist delivery to the stones. The third string is attached to a twist peg on the spout floor so that the miller can raise the shoe to shut down the mill temporarily. .
6. Ensure the grain feed hole from the hopper is open to the required amount.
7. Fill the hopper with grain. NB If using the bell alarm, press the leather strap against the side of the hopper while filling with grain.
8. Ensure the shoe is filled with grain.
9. Engage the stone nut and screw the quant bearing into the glut box until tight then unscrew one quarter to half a turn.

Spout Floor

1. After the previous grind, the runner stone should have been raised four full turns of the horned nut on the tentering system to air and dispel heat. If not, raise the stone using the horned nut until the runner stone can be pushed round manually. Get the mill running and gradually lower the stone until the required grade of flour is achieved.

NB. Take care not to allow too much grain to clog up the runner stone.

High Salvington Mill has the unusual addition of a separate means of lifting the runner stone, which we refer to as the “clutch”. Should the stones become clogged with too much grain, we can lift the runner stone by pulling the clutch rope, which allows the runner stone to start turning again. By cutting off the flow of grain in the shoe and gradually lowering the stone, the blockage can be removed. It will then be necessary to re-adjust the flow rate into the eye of the runner stone, for the current wind conditions.

At no time should the runner stone touch the bed stone. There should always be grain between the stones. If there is insufficient grain and the stones rub together, there is a risk of fire.

Should the stones rub, the sound of grinding will become harsher and you will smell them.

1. THE SENIOR MILLER MUST AUTHORISE THE RELEASE OF THE BRAKE.

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