Abstract: A unique experiment is developed for investigating the temperature distribution and its variance characteristics in contact zone during creep food grinding. The workplace surface temperature-time-space distribution curves in the developing process of workplace burn can be used in clarifying the temperature characteristic and burn mechanism in creep feed grinding. According to the experiments, there exists a typical gradually developing process from low surface temperature in normal condition to burning temperature in contact zone during creep feed grinding. Therefore the prediction of workplace burn can be realized in production.

Key words: 缓进给磨削, 磨削烧伤, 磨削温度