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

(IMG:style_emoticons/default/thisthreadisworthlesswithoutpics.gif)



Pictures will be added later

[Graydingo]

Yeah those aren't PMO, Carter was making those repops in the US in the 90s. You can always tell by the silver finish and the rough outer casting compared to the greener metal of the Italian webers.

Richard Parr, PMO, made a somewhat different carb design that has now been bought out by EMPI. PMO are easy to identify as they have a fuel window in the float bowl (It's a big brass nut)

Nothing wrong with these carbs you have. Probably better that they are only 35 years old as opposed to 60 or 70.

Enjoy your journey getting these to run right. Be patient. It takes a lot of reading and fiddling.