Dipstick marking | FerrariChat

Dipstick marking

Discussion in '206/246' started by frankwissman, Oct 1, 2008.

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  1. frankwissman

    frankwissman Karting

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    Frank Wissman
    My dipstick had been remarked somewhere in it's life - could someone please tell me the correct distance from the bottom of the handle (above the o-ring) to the full line on the dipstick?

    Thanks!
     
    frankwissman, Oct 1, 2008
    #1
  2. UroTrash

    UroTrash Four Time F1 World Champ Consultant Owner

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    Last edited by a moderator: Sep 7, 2017
    UroTrash, Oct 1, 2008
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  3. frankwissman

    frankwissman Karting

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    Outstanding, UroTrash! Can't ask for a better or faster reply than that.
    Thanks.
     
    frankwissman, Oct 1, 2008
    #3
  4. dm_n_stuff

    dm_n_stuff Four Time F1 World Champ Lifetime Rossa Owner

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    Not a big surprise that Uro would be here first measuring the dip stick. After all, isn't that what you do most of your day anyway?

    DM
     
    dm_n_stuff, Oct 1, 2008
    #4
  5. UroTrash

    UroTrash Four Time F1 World Champ Consultant Owner

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    :)
     
    UroTrash, Oct 1, 2008
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  6. John Corbani

    John Corbani Formula 3 Honorary Owner

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    My '72 246GT is somewhat different. I measured from the base of the handle as originally requested. This is the working down-stop, not the O-ring. The blade of the dip-stick is marked MIN and MAX with a heavy line going across the blade at each level.
    MIN is at 20.06"
    MAX is at 18.85"
    Spread is 1.21"
    My guess is that I should fill oil when down 1/4". One quart of Castrol 20-50 brings things back to MAX. Rather than add oil, I change it since it it close to twice a year mark and/or more than 3,000 miles. Good idea to look around down under the car anyway.
    John
     
    John Corbani, Oct 1, 2008
    #6
  7. michael bayer

    michael bayer Formula 3

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    Actually, engine oil level is a function of two parts - the dipstick and its tube. You need to be sure both tubes are the same length before you compare their dipstick marks.
     
    michael bayer, Oct 2, 2008
    #7

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