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If I'm seeing this right, it's all the drawbacks of a radial, with insufficient cylinder counts to really make it worth it, as well as being a packaging nightmare.
So I guess my question is... why? What kind of constraints or requirements decided THIS was the optimum engine configuration???
This is a Mitsubishi designed excavator which uses Kawasaki hydraulic pumps and valves. Some models use Mitsubishi, Yanmar, or Perkins engines. The "I buy 'Merican" Cat owners are generally mouth breathers who don't know anything about their own machinery. It's a global mix of components and suppliers.
Caterpillar is currently marketing their GC line of excavators and wheel loaders right alongside their regular lines. The GC units are 100% Chinese designed and built. No parts aside from the overpriced Caterpillar ignition key are interchangeable. I speculate that GC means "Gone Chinese" but haven't seen the official press release.
Caterpillar is currently marketing their GC line of excavators and wheel loaders right alongside their regular lines. The GC units are 100% Chinese designed and built.
No ****? I honestly thought that CAT was still doing all of their design and engine-manufacturing in-house.
I guess you're about to have to jack up the price of those by 25%.
What with it being labor day weekend in the US, I've been a grillin' an' a smokin'.
Trying something totally different today, salmon candy on the pellet smoker.
Started this on Saturday. Sliced up a 2lb fillet, brined it overnight in a mix of water, brown sugar, and kosher salt. On Sunday morning, rinsed off and left to dry for 24 hours on a baking rack in the fridge.
Today, smoked at 170°F for about 90 minutes, then brushed with a glaze of honey and melted butter, smoker turned up to 250°F until the salmon reached an internal temp of 145°F.
It's deliriously good. There may be none left tomorrow.
I get it, but after thinking about it for a bit, is it actually genius? The awning is actually centered up where you'd actually stand to open the door and step through.
Trying something totally different today, salmon candy on the pellet smoker.
Started this on Saturday. Sliced up a 2lb fillet, brined it overnight in a mix of water, brown sugar, and kosher salt. On Sunday morning, rinsed off and left to dry for 24 hours on a baking rack in the fridge.
Today, smoked at 170°F for about 90 minutes, then brushed with a glaze of honey and melted butter, smoker turned up to 250°F until the salmon reached an internal temp of 145°F.
It's seliriously good. There may be none left tomorrow.
08-28-2024, 12:44 AM
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