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1. 04:12 AM - Re: Carb temp (FLYaDIVE)
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Kevin:
Do not think of Carb Temp the same way you think of CHT or EGT Temps.
The Carb temp reads the AIR flowing through the Carb. The air Temp can and
will vary ALL THE TIME.
What you keep in mind is: Carb Ice can form with temps as high as 70 F...
Research this number I have heard all sorts of numbers being thrown around.
There is also a DELTA of the Carb Heat that is said to have been created by
the FAA. But, I could not find it and the number is really crazy... Would
you believe in a DELTA of 90 Deg F???
The Carb Ice point will change with RPM and OAT and COWLING and MIXTURE and
HUMIDITY. The Carb Temp Probe just lets you know when you get into
the POSSIBLE RANGE.
Lastly - The PROBE DIFFERENCE... It has been mentioned many a time about
the difference in JPI & EI probes. Now, this would possibly be due to
the mechanical design of the probe and that JPI may be touching the bottom
of the CHT cavity. This would not be the case with either JPI or EI probes
for the Carb. The probe does not bottom out against the far wall. If you
want to be real scientific test the probe against some known's a glass of
Ice water and boiling water or with a known temperature gauge.
Barry
"Chop'd Liver"
On Sun, Oct 23, 2011 at 10:21 PM, Airport Bum <aa5_driver@yahoo.com> wrote:
>
> Anyone know what a standard in flight reading for carb temp should be using
> an E.I. brand probe?
>
> Kevin
>
>
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