Kubota BX2350 overheating after 10 minutes!!??
michelleh
16 years ago
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mith
16 years agobill_kapaun
16 years agoRelated Discussions
JD L130 engine stalls after cutting 15 minutes
Comments (6)This is not frequent but cost me a lot of money to learn about it. My LT-155 behaved similarly. When the problem started I would make two trips around the half acre and the tractor would die. After fussing with it for a few minutes I could get it started and finish the yard. By the time I called the dealer, It would started run a short time and then not started until the next day when we would go through the same thing. Prior to getting the dealer involved, I had checked everything I could think of including the vent on the gas tank, all of the interupt switches, gas flow etc. After several trips to the dealer, they replaced the condenser in the ignition system and all was well in nuttle land but with a little less cash....See MoreOverheating/Coolant Leak
Comments (6)I don't think you should automatically take it to another shop. You're already into it for $300 with these guys who thought they fixed it but didn't. Don't know what your engine looks like or what they did for sure so I don't have an opinion as to if $300 was reasonable or not. Could have happened like this. Your vehicle had a coolant leak and overheated for whatever reason. They fill it up and pressure test. Find that leak, repair it. Pressure test again, no leaks. Run it for a while, gets to normal temp and holds there. They conclude...maybe falsely, the leak was the only problem, that it overheated because because the coolant level was too low because of that leak they repaired. Under what conditions does it overheat and how long does it take? Idleing in traffic, or cruising down the road? AC on or off? Only when it's hot outside, or does it matter? Overheating usually isn't that tough to diagnose if given enough details. The coolant going away due to a leak would certainly be one of the causes. Other possibilities would be the thermostat not working, electric cooling fan(s) or fan clutch not working will do it. Radiator plugged up inside or a bunch of junk restricting air flow on the outside will do it. Even the cap not holding pressure can cause it. The shop you took it to is guilty at most of not being thorough enough. That would be easy to do if you came in and said something like you were just driving along and all of a sudden it overheated. jmo Glad to see you back earthworm. I was afraid something had happened to you....See MoreOverheating Ford Explorer
Comments (7)Just imagine a career where dealing with a problem like this is common. That's what you are actually paying for when you take your car to a pro to have it repaired. Your NOT just paying for a thermostat (Which while the most common part guessed is not likely to actually be the problem). Your not paying for a radiator, (Remotely possible, but unless the cooling system has been grossly neglected, not likely either). Your not just paying for a water pump and coolant. (There are reasons that this could be the right direction, but undiagnosed accurately should not have parts just thrown at it). My routine for similar reports of trouble is to first ensure that the coolant is full. That may mean removing a heater hose or some other component high on the engine to allow any air collected to get out, or maybe even be forced out with my pressure tester. Then I road test the vehicle with a scan tool connected. That way I can monitor the engine temperature with not only the gage, but with the sending unit that the PCM uses to control the fuel injection. If they both agree and the engine is running hot, then that directs my next step. If there is a discrepancy between the two temperature readings I need to find out why. If both sensors are reporting higher than normal temperatures, I watch to see how much engine load plays a role in both the creation of engine heat, as well as dissipation of the heat once created. I will often stop alongside the road and use my infrared thermometer to measure radiator surface temperatures. This shows me if the coolant in the radiator is flowing smoothly, or if there are restrictions. The temperature of the air going through the radiator also shows me if I might be dealing with restricted airflow. Engine surface temperatures, are also checked to see if the entire engine is evenly heated. Internal restrictions to coolant flow inside an engine can occur. Did you know that leaving a thermostat out completely can in fact leave the temperature gage low, while a portion of an engine badly overheats? I can't tell you how many times I have had to throw away a piece of cardboard that someone stuck between the radiator and the condensor so that they got heat in the winter, and then they forgot to remove it themselves come summer. Of course the reason they do that is the normal failure often associated with a bad thermostat, stuck open, FWIW, they can stick closed, or partially open but it's rare, like one out of fifty. People in a town like Erie Pa. that have a lot of cottonwood poplar trees have to watch for that cotton building up in the condensor cores, which results in limited airflow, and a similar report of overheating. Camaro's, and Firebirds of the 80's and 90's often had plastic ductwork come loose behind the bumper that was supposed to direct air through the radiator. At highway speeds, this would allow the ductwork to deform, and actually block airflow instead of forcing it through the radiator. Even the air dam below the radiator support is an important and often overlooked as a cause of engine overheating on the highway. The most likely cause of your vehicles problem right now is a coolant leak, and you probably have air stuck behind the thermostat. Replacing the stat, people opften then fill the system correctly, and the falsely think they fixed the car, only to have it act up in a week or two (or less). If you really think you cannot afford a pro to fix this, just wait till you blow a head gasket from actually overheating this a few times. If this is the Single Overhead Cam V-6 with two timing chains like mine, the special tool kit that ONLY WORKS ON THAT ENGINE, to set the timing chains is $500. You will find that only the top shops, and dealerships have invested in owning that tool kit. That's what your actually paying for....See Morecast iron on induction overheating
Comments (11)Pre-heating an empty cast iron pan on boost or on the the highest induction settings is generally not recommended. Several reasons for this One is that induction heats CI much faster than most other ranges do and that can lead to cracking the CI pans. The heat pattern in CI tends to be pretty uneven until fully preheated. Too rapid heating will stress the pans and sometimes cracks a CI pan. This also can happen with higher powered burners on pro-style gas ranges, too. We've had several threads on cracking CI over the years if you want to research it further. Second, I'm not directly familiar with your Miele cooktop, but consider that when you get your empty CI pan over 500°F you are burning off all the seasoning. When you crank that burner up on boost or, you may be pushing your CI pan up over 650°F. Lead melts at 621°F. That is hot enough to trigger safety shutdowns on many induction burners. If you need to really sear the bejesus out of meat, try a welding a torch. Third, consider how much more powerful induction burners can be than burners on most older radiant electric burners. Coil burners usually topped at around 8" and 2500 watts. Pretty much the same story with radiant smoothtops, too, until recently. (Some of the newer models now go to 3000 watts). A boosted induction burner might be up around 3500 watts or more. If you really like pushing your pans to very high heat, I'd suggest getting one of the infra-red "point and shoot" thermometers. They work great on cast iron. Aim for a target of 500° which should be more than sufficient for searing or cajun-style blackening. You may well find that you won't have to ramp up over a setting of 6 or 7 (out of ten). My own preferred technique is putting the steaks in a stainless skillet in a low oven (say under 150°F maybe) for about 20 to 30 minutes. Also, sous-vide works pretty well. (Steaks -- bef, fish, whatever --- in evacuated ziploc bags in 130° water --- depending on how thick they are -- maybe takes less half an hour to get the whole steak there). Then crank your CI pan to 500F. Dry your steaks/fish/whatever with a paper towel. Searing them takes only about a minute or so per side....See Moremownie
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