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adding sensors/gauges to an R33 with a Neo

mikel

By mikel,
in Engines & Forced Induction

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Exhaust Temp , A/F MIX gauges.
Intake temp sensors pre cooler and post cooler gauges.
Map.
Knock voltage
Atmospheric temp
G force
Just about any parrameter you want can be measured and detailed depending on your wallet.
Best to do all temps (oil ,water ,exahust), oil pressure , A/F , IAT, map knock.

mikel Community Regular

mikel

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On 2/21/2019 at 7:35 AM, GTSBoy said:

Take the sandwich plate off and work out which way the oil flows.  Out of the engine, into one part of the plate or the other, out through some hole, back through the other, etc etc.

good call!

Maybe I mis-read the diagrams, or I don't have a Greddy sandwich plate, but during the track session today, checking the temperature on the outside of the braided lines going to/from the cooler showed a 8-10 degree difference - but the line I thought was coming from the engine was the cooler line. I checked it numerous times just to be sure - a consistent 8-10 degree difference.

I'll put the temp sensor into the hot side - but I'll go back through all the diagrams to see how I got it wrong...based on the temperature readings the blank plug is on the correct side to tap for the new sensor (1/8 NPT tap on it's way via eBay).

cheers

Mike

Edited by mikel
typo
GTSBoy Grand Master

GTSBoy

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I would say yes.  The central port is the return to the engine, which means the outer oil path facing the camera is dirty oil into filter.  The thermostat bypass is from the right hand port back into that outer path.  Otherwise, when the thermostat is working (hot), the oil will go out that side and come back on the left to the dirty side of the filter.  So your conclusion looks correct.

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mikel Community Regular

mikel

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thanks GTSBoy - that lines up with my "updated" view of how the sandwich plate works and the temperature of the lines to/from the cooler...

My original understanding was incorrect.

Just waiting for my 1/8 NPT tap to arrive to get the sensor installed.

cheers

Mike

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