| 摘要 |
A method for producing graduated precision windings on cheeses in an open-end spinning system. The winding ratio is reduced in stages, in increasingly smaller graduations, as the cheese diameter increases during the bobbin travel of the cheese. The graduations do not exceed the value of 0.3 and are each selected such that changes in the crossing angle are within a tolerance range of less than ±0.8°, and the least number of diamonds occurring during the building of the bobbin can be completely filled. The cheeses thusly produced are distinguished by a stable construction, high density with uniform distribution of density over the entire yarn package, and excellent payout properties.
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