Samson 12-STRAND Class II End-for-End Splice Modified for Bedienungsanleitung Seite 1

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SamsonRope.com | Email [email protected] | Tel +1.360.384.4669
12-Strand Class II End-for-End Splice Modified for Dirty, Used Rope
SAMSON SPLICING INSTRUCTIONS
Class II ropes are made in whole or part from high modulus bers:
Dyneema
®
, Vectran
®
, Technora
®
, and Zylon
®
.
This splicing procedure is specically for used, dirty ropes that
require repair or re-splicing. By following the procedure below, the
spliced rope can retain from 90% to 100% of the residual strength
of the used rope strength.
1
step
Fill a large bucket with clean, warm
water. Place the area of the rope that
will be spliced in the bucket to soak.
Starting at one end of the rope, grab the rope and “birdcage”
the rope while underwater. This means that you will slack
and milk the rope while in the bucket to clean out the interior
section of the rope.
As the water may be dirty after the rst round of
cleaning, you may need to dump the water out and
start with a fresh bucket of water. Continue to refresh
water and wash until the rope appears clean.
Finished splice
SOAKING USED ROPE
CLEANING USED ROPE
2
step
2A
step
3
Using your hand or another small piece of rope, squeegee
out as much water from the wet rope as you can.
SQUEEGEEING WATER FROM ROPE
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Inhaltsverzeichnis

Seite 1 - SQUEEGEEING WATER FROM ROPE

PAGE 1 OF 4SamsonRope.com | Email [email protected] | Tel +1.360.384.466912-Strand Class II End-for-End Splice Modified for Dirty, Used RopeS

Seite 2 - REPOSITIONING ROPES

PAGE 2 OF 4SamsonRope.com | Email [email protected] | Tel +1.360.384.466912-Strand Class II End-for-End Splice Modified for Dirty, Used RopeS

Seite 3 - SMOOTHING OUT SPLICE

PAGE 3 OF 4SamsonRope.com | Email [email protected] | Tel +1.360.384.466912-Strand Class II End-for-End Splice Modified for Dirty, Used RopeS

Seite 4 - LOCK STITCHING PROCEDURE

PAGE 4 OF 4SamsonRope.com | Email [email protected] | Tel +1.360.384.466912-Strand Class II End-for-End Splice Modified for Dirty, Used RopeS

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