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G-code is the language used to direct CNC machines. Combined with M code and a number of other letter-designated “words,” turning and machining centers, as well as other CNC equipment, can be used to manufacture parts with little operator intervention. The majority of these codes are self-explanatory but some require some amplification to understand their behavior. This article will sift through some of these common G and M codes.

G-code was originally developed to control X-Y plotters and was, for all intents and purposes, a two-axis program. Despite its limitations, it is still used today for many CNC machines even as these machines have grown increasingly more sophisticated. Modern CAM programs can generate G-code behind the scenes; however, knowledge of the basics of G-code can be helpful in understanding the way in which these machines operate. G-code may still be entered manually as well through an operator interface.

The standard for G-code is EIA-274-D. Manufactures will generally adhere to this standard but variations have developed over the years from manufacturer to manufacturer. Always consult the maker’s manual for a particular machine to ensure the correct application of the code.

More information on G and M codes may be found in other related articles in this series.

Route commands

G00 means rapid move and is used to bring cutting tools to a start position in the fastest time possible. The move may or may not be interpolated, depending on the machine. The format is G00XxYyZz.

G01 means linear cutting and the tool moves to the specified coordinates at the set speed along an interpolated path. That is, for a given X, Y, and Z coordinate, the machine will move all axes simultaneously. The format is G01XxYyZz.

G02 and G03 produce clockwise and counterclockwise arcs, again interpolated. In addition to the end points of the arc, an arc center is specified. The format is G02XxYyIiJj where I and J are the coordinates of the center point in the X-Y plane. Moves in the other planes are similarly constructed.

Canned cycles

Canned, or fixed, programs for drilling distinguish between straight in and out, those that dwell at the hole bottom, and those that peck the hole with a series of intermediate retractions (for chip breaking). G81 is the code for the standard cycle, G82 pauses at the bottom of the hole, and G83 pecks through the hole cycle. A typical format is G83XxYyZtZfZs, where t represents the total Z travel, f, the first peck increment, and s, the subsequent peck increments. Multiple holes are drilled using a single command and separate lines for each coordinate pair, followed by G80 which cancels the drilling cycle. Retraction from the hole is automatically carried out at a rapid speed. Similar canned cycles handle boring, tapping, etc.

Routines that produce several identically tapped holes can be programmed through cut-and-paste to carry identical coordinates to chamfering, drilling, and tapping operations with only minor modifications necessary in the code.

A number of similar cycles are available as non-modal, one-shot routines that do not require an end command. The majority of G-code commands are modal – they remain in effect until another command overrides the current one. Modal commands are grouped so that more than one may appear on any line, but not from the same group. For example, the units setting commands G20 and G21 would not be used on the same line.

Absolute/Incremental coordinates

Absolute motion is the typical default setting. Moves are made relative to the machine origin or to another origin assigned by the G92 command. G91 changes the motion to incremental coordinates so that moves are made from the current position with no regard to machine origin. G90 returns the program to absolute motion.

Tool compensation

Cutter radius offsets G41 and G42 account for the geometry of the tool and permit the programming of part dimensions, for which the program determines the path the tool takes based on the tool dimensions. It allows for tools of different radii to be used by the same program. Likewise, CNC lathes make use of tool-nose radius compensation. This recognizes that turning tools only come to points in theory, but in reality, have finite dimensions at the interface between the cutting tool and the workpiece.

Setup commands

Feed rate is set with the address Fn, where n represents the feed rate/minute or feed rate/rev. Likewise, address S pertains to spindle speed. T calls a particular tool after a tool change command.

Although machine manufacturers vary their assignments of M codes, some are fairly standardized, including:

• M00 and M01 for program stop and optional program stop
• M02 End of program
• M03, M04, and M05 for spindle control
• M06 Tool change
• M07 and M08 for coolant on/off
• M30 End of the program/return to start
• M41 and M42 for spindle gear range

Other typical M codes launch and end subprograms, usually M98 for starting a subroutine and M99 for returning to the main program. Subprograms are designated with the letter P and an L specifies the number of times the subprogram should run.

Macro variables are called up with an X followed by #n, where n represents the address of the stored variable, such as #123. Macros can be used to change dimensions on part families of identical shapes but with smaller or larger sizes.

Miscellany

Individual line numbers may be called out with an N although numbering lines is not necessary. The recommended practice in numbering program lines is to increment each line by five to allow the insertion of new lines into a program without losing the sequence. Comments may be added to any line with opening and closing parentheses.

Summary

This article presented a few tips for understanding how G-code is used in CNC programs and the format for the common types of commands. For more information on related products, consult our other guides or visit the Thomas Supplier Discovery Platform to locate potential sources of supply or view details on specific products.

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Almost everyone has experienced it: You’re reaching for the nutmeg to put into your cookies and you realize you have no idea when you purchased the little spice container. Or you go to throw a bit of paprika on your chicken and you have no idea if it is past its prime, and what will happen to the food if it has indeed expired.

The first bit of good news from Eat by Date is that since the expiration date is generally a “best by” date, spices lose their potency but do not necessarily become a health liability. The taste of whatever you are preparing will suffer, though, since spices are meant to alter a food, and expired spices aren’t much help in that department. Since a dinner or dessert bursting with flavor is on everyone’s agenda, here are the dates you need to keep in mind for your spices, as well as five ingredients that don’t expire.

Spice rack

Some companies, like McCormick, put a “best by” date on products, and the company advises that you pitch any spices from it that do not have this date. It also provides some general guidelines so you know how long you can expect various spices and seasonings to last. For ground spices, expect them to last between three and four years; leafy herbs, on the other hand, can last for anywhere from one to three years. Whole spices can stick around for four years, and the same is true for all extracts except vanilla (more on this later) and food dyes.

A bottled seasoning blend is OK for one to two years, and the same goes for marinades and sauces. Recipe mixes aren’t bad until two years later, about the same as seafood mixes, which last for 18 to 24 months. Fresh spices will only be good for about a week, unless it is garlic. Fresh garlic can be kept for four to six months before it is time to get a new batch.

That doesn’t totally solve your spice shelf life woes, though. If you buy spices that do not come with a label, create your own with the date you bought it so that you can keep track of how long spices have been hanging out in your cupboard. Always store herbs and spices in tightly sealed containers in dry, dark places. Putting paprika, chili powder, and other red pepper family spices in the fridge can keep them fresher and help preserve their color.

Color is a decent way of testing your spices for freshness. Spice Islands, another company fulfilling seasoning needs for chefs and bakers, has a few tips for understanding the quality of what is in your pantry. First, you can check the color: leafy herbs fade, and red spices will turn brown as they age. The aroma of the spice should still be strong — if you put a bit in your hand and you are not hit right away with the scent of cinnamon, cloves, or whatever you are testing, it is probably time to consider buying another container. To see if a whole spice is still fresh and smelling as it should, break them to release the scent.

Baking soda and baking powder

Arm & Hammer says that after three years, your baking soda — a leavening agent responsible for making your baked goods spread — has probably expired. There is a date stamped on the bottom of the box that can help guide you, but as Eat By Date explains, baking soda will lose its power over time, and its potency is affected by how you store it. To test the strength of your baking soda, take a ¼ cup of baking soda and add 4 teaspoons of vinegar. If it begins to bubble immediately, your baking soda is still good. To keep it lasting as long as possible, store your baking soda in a dry place, covered tightly.

Unlike baking soda, baking powder — which helps baked goods to rise and gives them a lighter texture — has a much shorter shelf life. The folks over at Clabber Girl say that to ensure the best results, six months to one year after opening, it is time to consider a new container of baking powder. A “best if used by” date can be found on the bottom of the company’s containers, and a production date is also included. The code “#11046″ was given as an example: It translates as baking powder produced in 2011, on the 46th day of the year. The quick turnover is explained by the company — as soon as it is opened, moisture begins to seep in, and the leavening ability of the product decreases.

Non-expiring ingredients

Then there are the items that can hang out in your cabinets for as long as they last. One example of this is pure vanilla extract, which does not have an expiration date. Joining in on the good-for-life club is sugar. Domino says that since sugar “does not support microbial growth,” it will last forever when properly stored. Eat by Date claims this is only part of the story, though. Even though sugars will last indefinitely, brown sugar and powdered sugar are better to use within two years. Also, just because brown sugar has hardened doesn’t mean it has gone bad — it just needs to be softened in the microwave. White sugar lasts the longest in dry environments; brown sugar benefits from a little moisture in the air.

Honey is another ingredient that is going to outlast a lot of other items in your kitchen. Smithsonian describes this never-ending shelf life as the result of “a whole slew of factors working in perfect harmony.” Chemical makeup plays a large role, as so does storage. Your honey won’t be around forever unless you are keeping it sealed and in a dry environment. The same rules apply for corn starch, an item Argo and Kingsford said will stand the test of time as long as it is kept dry. Salt will keep going, too. According to Morton, regular old salt won’t expire, but once you add in other factors — like iodine — you change the equation; iodized salt will last for about five years.

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