Air and fuel system õhu ja kütuse süsteem Fuel level in tank low kütuse tase on bensiinipaagis Condition of fuel/fuel filter / fuel pipes kütuse , filtrate ja torude korrasolek Air filter/intake system blockage : õhufiltri ja sisselaske süsteemi puhtus Access diagnostic trouble codes juurdepääs veakoodidele Glow plug control module süüteküünla korrasolek Engine coolant temperature (ECT) sensor jahutusvedeliku andur Injectors pihustid Exhaust gas recirculation (EGR) solenoid egri electromagnet Exhaust gas recirculation (egr) cooler bypass valve egri jahutusklapp Exhaust gas recirculation (egr) valve mechanical VÄLJALASKE GAASIDE TSIRKULATSIOONI KLAPP Engine management system connections /wiring MOOTORI JUHTMOODULI PROGRAMEERIMINE Engine control module (ecm) programming Mootori juhtmoodul Engine control module (ecm) Engine will not start Incorrect valve timing vale klappide ajastu
from their clips. Part B will assist in identification of the 1 Disconnect the battery negative lead. 49 Disconnect the brake servo vacuum hose relevant components where necessary. 2 Drain the engine oil. at the inlet manifold (see illustration). 53 Disconnect the fuel pipes at the fuel 3 Remove the starter motor as described in injectors and at the cold start valve (see Chapter 5, Part A. illustration). Recover the sealing washers 4 Apply the handbrake, jack up the front of located on each side of the banjo unions and the car and support it on stands (see "Jacking seal all disconnected pipes and orifices to and Vehicle Support").
particular, the levels of nitrite and/or nitrate volume. For the quality and safety of the in the salt), the salt content of the brine (if product, the quality of the raw material (espe- applicable), the amount of salt and/or brine cially the fat quality), the composition of the to be added per kg of meat, the size of the curing brine, the proper maintenance of the cut (maximum distance from the surface to multineedle injectors (to ascertain even dis- the geometric center), the temperature tribution of the brine and to avoid introduc- (≤5°C), and the minimal time for salting and tion of physical hazards), and the times and salt equilibration. Records should include temperatures during curing and further pro- weighing and time-temperature protocols. cessing are essential. Also, the results of visual inspections and/or measurements of the final salt content or aw
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