Torker and Valley pan

John,

Basically any intake that utilizes the exhaust crossover requires a vally pan to stop the oil splashing on the hot surface and being cooked on the underside of the intake.

Julian

quote:

Basically any intake that utilizes the exhaust crossover requires a vally pan to stop the oil splashing on the hot surface and being cooked on the underside of the intake.

I know this is one of the standard pros for using the turkey tray.

I just removed my Performer intake, did not find a turkey tray and it did not have the exhaust crossover passages blocked. Thus the perfect situation for the 'cooked oil' problem.

The bottom of the intake had zero, I mean zero, signs of ash, cooked oil or anything other than plain oil coated aluminum. Engine had about 28K miles on it.

I intend to re-assemble without a turkey tray, using FelPro #1228 gaskets, and leave the crossover ports open. Still undecided on using the cork end valley seals with silicone dabs at the edges or a solid 1/4" bead of silicone in place of the cork gaskets.

Larry

I was told that you should not use the metal pan under an aluminum intake as it may cause it to crack when tightening it down. I could see some benefits from shielding the heat from the underside of the intake, but the pan needs some force to seal it around the intake openings which is easily accomplished with the cast iron intake..

Dont need turkey tray with a Torker. I have used them with a dual plane, but modify it so that it is just an oil baffle and is no part of the seal around the ports. Turkey tray mostly keeps oil off the bottom of the intake for two reasons. So it does not burn around the exhaust crossover and to reduce intake heating.