WEBER 40 - 914-6 or 911T Carbs, They seem to be the correct carbs but not stock? Options

[ctc911ctc]

1970 914-6 all stock

All,

I am down to the last thing for this engine re-fresh: CARBS

They seem to be in very good condition and since they are missing the Porsche factory mark I am guessing that they were 'cored' on a rebuild sometime prior to my ownership

OR

Are 914-6 carbs NOT market like 911 carbs are???????

Anyway, I have not gone too deep since they are in great shape - the gaskets seem good, the floats are the brass kind but in perfect shape, the bowls are very clean,,,,,,

Can I get some direction on:

1. what to look for in a recently rebuilt carb
2. where is a good reference for setup prior to installation

Any other opinions would be well received,

Thank you Teeners


YES I KNOW

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Pictures will be added later

[Graydingo]

1970 914-6 all stock


Can I get some direction on:

1. what to look for in a recently rebuilt carb
2. where is a good reference for setup prior to installation

Any other opinions would be well received,

1. general cleanliness, correct seals and washers, and of course if it runs right.
2. The defacto source for 3c knowledge when it comes to Porsche is on Performance Oriented (web site)


Familiarize your self with the best lean setup. You need to set up linkage correctly and go through all the other procedures like setting the float bowls and using the syncrometer to balance vacuum.

The car's timing, idle and carb setup are all related, if one is off, nothing runs right.

I’m not aware of any aftermarket 3 barrel carbs made other than pmo version

As pictured above, the more rough version of the weber 3c body casting was made in the USA in the 90s by Carter which Weber purchased to try to enter the USA auto market. Recently there are Spanish version of Weber 3c as well. The early 911 Weber carbs are all made in Italy and it's stamped on the side.

Also "reedmoral by Lantech" is apparently a chinese knockoff of the weber 40 ida 3c"