Engine overheating causes and remedies

Engine overheating causes that determine the remedies. Therefore, when the car is moving, it is necessary to periodically pay attention to the operation of the engine. But it is also possible that the pointer does not exceed the reading above 80 degrees Celsius. And there may be no coolant in the system.

Content of the article:

The most unpredictable consequences of overheating are possible. From critical temperature rise to engine failure. Therefore, in case of overheating, the engine must be stopped in time.

Engine overheating - causes

The reasons for engine overheating can be very different.

Blocked cooling radiator honeycomb

The most common is a clogged cooling heatsink. It can be clogged from the inside. Which is unlikely in modern engines. Because antifreeze and antifreeze are widely used. They do not create carbon deposits and calcium deposits. The only thing that can be. This is the formation of sludge from the additives used in the coolant. Sediment is formed due to untimely fluid replacement. But it does not cause much harm to the radiator honeycomb, does not settle on the walls of the honeycomb. The problem with clogged honeycombs has existed before. When water was used as a coolant.

In winter, it had to be constantly drained. Scale formed deposits on the inner surface of the cooling system. And every time a new portion of water was poured, new scale deposits were formed. Therefore, the passage of water through the radiator was difficult. Reduced heat transfer from the radiator. As a result, the engine overheated and boiled, throwing water out.

In modern conditions, various antifreezes are used. To avoid the formation of sediment, it is necessary to replace them. Antifreeze and antifreeze brand G11 must be changed at least after two years. During this time, all the additives in the coolant are consumed. The protective layer that they form is destroyed and precipitated. Ethylene glycol begins to destroy the walls of the cooling system. An additional precipitate is formed from oxidation products. Which, with a large excess, can linger in the radiator cells and completely block them.

Antifreezes G12, G12 +, G12 ++, G13 have a slightly different composition of additives. Which serve a longer period of 3 to 5 years. But they are also consumed over time and can precipitate. And the inner surface of the cooling system may be left unprotected. And it will be destroyed

Radiators are clogged not only from the inner surface, but also from the outer one. The radiator honeycomb has narrow cells on the outside. Dirt and dust gets into them. Seals are formed on contact with water and heat. Which are difficult to purge or wash later. The combs must be periodically blown out with compressed air or rinsed under a slight pressure of water.

Fried potatoes with mushrooms - dinner every day

The first cutlets were made in Europe. They were very different from the dish that our grandmothers cooked in childhood. Initially, these were just pieces of meat on ribs. Peter I brought a meat delicacy to Russia. Already in the 19th century, housewives learned how to make cakes from minced meat - modern juicy cutlets.

Classic recipe in a pan with beef and pork bread

No other restaurant in the world knows how to make the same delicious cutlets that grandmother baked in childhood. The secret of their preparation, it turns out, is simple: we need a frying pan, a piece of love and a set of products that can be bought in any store.

The classic recipe for homemade minced meat cutlets step by step:

Any side dish is suitable for yummy meat: mashed potatoes, rice, boiled pasta, stewed cabbage, buckwheat or a simple vegetable salad.

Breaded pork cutlets

Sophisticated French chefs came up with the idea of ​​cooking breaded meat. Today, any housewife can cook pork cutlets with an appetizing golden brown crust.

For this we need to stock up:

  • minced pork - 0.6 kg;
  • flour - 20 g;
  • breadcrumbs - 100 g;
  • egg - 1 pc .;
  • onions - 1 head;
  • garlic - several cloves;
  • milk - 20 g;
  • sunflower oil;
  • salt - 5 g;
  • pepper - on the tip of a teaspoon.

The dish is cooked no longer than 45 minutes.

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