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Re: Heat that oil

To: "tom sarda" <sardatech@yahoo.com>, <land-speed@autox.team.net>
Subject: Re: Heat that oil
From: "Keith Turk" <kturk@ala.net>
Date: Wed, 23 Apr 2003 13:48:22 -0500
For those of you who don't know Tom Sarda... I'll kinda introduce him
here... it was Tom and John that Started the ECTA and gave us all a place to
race... he also built the So Al Special in it's first life and gave me the
opportunity to race for just about nothing.... ( I think he wanted to see me
racing instead of talking about it )

His current occupation to the best of my ability to say it is ...... Gear
specialist for a Winston cup truck team and a jack of most trades in the
race car prep department....

Keith
----- Original Message -----
From: "tom sarda" <sardatech@yahoo.com>
To: <land-speed@autox.team.net>
Sent: Wednesday, April 23, 2003 1:39 PM
Subject: Re: Heat that oil


> --- tom sarda <sardatech@yahoo.com> wrote:
> > List,
> >  If you want to thin that oil so it flows better
> > then
> > do it. Rear end grease and trans grease has a high
> > enought drop point...especially synthetic that
> > heating
> > it won't hurt it at all. We will heat rear ends to
> > 140
> > or 150 prior to qualifyint and not run the rear end
> > cooler pump for qualifying. The temp will rarely get
> > above 160 after the qualifying run. That was at
> > Texas
> > and that's the fastest track the craftsman trucks
> > run
> > at. We don't usually worry over the transmission. We
> > just drain out about a half a cup. I have run both
> > Mobil 75-90w and Schaffers 75-140w and seen
> > negligible
> > difference. We will heat our engine oil to as high
> > as
> > we can get it prior to the race and qualifying. We
> > will get the engine oil to as close to 300 degrees
> > as
> > we can depending where we are in qualifying order
> > and
> > before the race we will get the oil up to 280 if
> > possible. We use Mobil 20-50w in the engines.
> > Depends
> > on time available. If you want to reduce the effort
> > of
> > having to move cold oil then heat it up.
> > Tom

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