Big cc heads vs dished pistons
Big cc heads vs dished pistons Question is if it is a bad idea to get bigger cc heads, like 72's, and keep the flat top pistons that i have or get smaller cc heads and buy dished pistons?
Im sure that it is better to get the dished pistons but does it make enough of a difference to take out the flat toppers that i have and buy dished on top of buying the afr's or tea's?
I unfortunately have to take the engine out anyway so this is the time to get it right. The pistons that are in there are forged as it the rest of the engine but I dotn wanna be tearing this apart nemore. And it seems that it is gonna be alot easier to get smaller cc heads off the FS section then it is to find 72's to get the compression lower then the 10 something that it would be with smaller cc.
Thanks!
Im sure that it is better to get the dished pistons but does it make enough of a difference to take out the flat toppers that i have and buy dished on top of buying the afr's or tea's?
I unfortunately have to take the engine out anyway so this is the time to get it right. The pistons that are in there are forged as it the rest of the engine but I dotn wanna be tearing this apart nemore. And it seems that it is gonna be alot easier to get smaller cc heads off the FS section then it is to find 72's to get the compression lower then the 10 something that it would be with smaller cc.
Thanks!
I believe that the less dish the better. I have a deep dish because I have a 62cc premium head with additional port work done that I carried over from a nitrous build. It was just a cost thing for me.
Go with a larger cc combustion chamber to start with, then get a dished piston that will give you your desired compression ratio. The bigger/deeper dish you put on a piston the more you are lowering the crown. If you have a stock crank you will have more room in the piston for a dish since the pin will not be as high as on a stroker piston. I'd try to keep dish as minimal as possible.
Well i do like to hear that i am not that bad off with flat top pistons. I do have a stock ci forged crank.
How come the pistons are dished vs just lowering the whole piston? Like still be flat top but at the depth of the dish in the dished piston with out the higher sides. If it helps with controllign the combustion then why not have all pistons dished?
Thanks for any info!
How come the pistons are dished vs just lowering the whole piston? Like still be flat top but at the depth of the dish in the dished piston with out the higher sides. If it helps with controllign the combustion then why not have all pistons dished?
Thanks for any info!
