A unique, single source reference for all aspects of gears, Dudley's Handbook of Practical Gear Design and Manufacture, Second Edition provides comprehensive and consistent information on the design and manufacture of gears for the expert and novice alike. The second edition of this industry standard boasts seven new chapters and appendices as well as a wealth of updates throughout. New chapters and expanded topics include: Gear Types and Nomenclature, Gear Tooth Design, Gear Reactions and Mountings, Gear Vibration, The Evolution of the Gear Art, Novikov Gearing and the Inadequacy of the Term, and thoroughly referenced Numerical Data Tables.
Features:
Logically organized and easily understood, the Handbook requires only a limited knowledge of mathematics for adequate application to almost any situation or question. Whether you are a high-volume gear manufacturer or a relatively small factory, the Handbook and some basic common sense can direct the sophisticated design of any type of gear, from the selection of appropriate material, production of gear blanks, cutting gear teeth, advanced methods of heat treatment, and gear inspection. No other sources of information are necessary for the gear designer or manufacturer once they have the Handbook.
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This major work . . . should become the bible of the industry, and its guidelines will serve the engineering body responsible for present and future standards of gearing. . . . Recognized nationally and internationally as one of the foremost contributors to the advancement of gear design, Mr. Dudley . . . received the E. P. Connell Award, which is the highest honor of the American Gear Manufacturers Association.
―William W. Ingraham, Executive Director, American Gear Manufacturers Association
"...the only and the most comprehensive and updated reference source book available in the meantime for gear practitioners. ... of practical interest for both for gear practitioners as well as for gear theoreticians. ... recommended for university students, both graduate and postgraduate."
―Prof. Joseph A. Bukhbinder
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