romain_f

all this proves it's a pain the a.... to sauce tire and that's why i'm against it...

I just wan't to have fun and an oven doesn't fit in my trunk!!

NikoRacing

I was talking about people like the experts Michele Romagnoli and so.
I was there at the Italian Champ Race. I don't know where you was in that sunday but I can say you for sure that there were 2 or 3 ovens in the boxes

In fiorano there are no ovens because the man of the track has denied the use of those objects due to electric problems.

Yes I also saw that many use blankets ..and probably them will be the best solution.

nazarc

I know Michael Romagnoli. In the video I posted .. the author is a shopkeeper in the area. He himself says in the video, that someone has used the oven and came out "a mess" ( pasticcio) ... as they say to us.

NikoRacing

Sorry If you read my previous post I also say that using an oven gives problems on the rims and could cause the whell to come off when you run the car
..so we agree that the oven is a "pasticcio"!

nazarc

In Italy the additive (sauce) is legal now and have initiated many experiments. The simplest method is to use the additive an hour before the run, put the tires in the sun and then run. In doing so, however, the additive does not penetrate much. So in addition to the battery status (go down the times of 2-3 tenths of a second a lap with a 1:10 and maybe more with 1:8) I do not see much utility. In fact, in the final race for 30-45 min , the times are more up.
The method of preparing the tires the first day is more efficient but also more laborious.

was the best thing legalize the additive, but was a big waste of time even.

TomB

iTrader: (10)

With all these responses from Italian racers Nazarc and NikoRacing, i thought it would be fitting to show non Italians this traction compound discussion with the use of typically Italian hand gestures

NikoRacing

Haha funny this discussion

and I agree with that...Seems that into the EFRA races the tyre compound isn't known by Italian driver but..all the driver knows that italian use the sauce..
I hate the ipocrisy of italian drivers at the international races.
If you want to use (and you use) the additives..why to hide yourself??

Riketsu

iTrader: (34)

Xceed claims the most popular body is the V2 Kruzer:
http://www.xceedrc.com/news/87/EC-1/...ar-choice.html

I was under the impression that most of the Kruzers ran in the race were V1. Can anyone confirm this?? Because all of the bodies in the final I have seen, to me they look like V1...

nazarc

probably V2. The V1 reduces the steering

NikoRacing

I have the same impression.
The driver in the Final Dirk W, Dankel, Leino, and seems also Bernsten were using the V1
Balestri the only with the V2 and the others used Protoform.

I think it's only a matter of time to test the products. Maybe the drivers were sure about the V1 and worked on the set-up. But this is an opionion

Riketsu

iTrader: (34)

A body that came out in February?? (Probably was shipping on April as a late date) It is August and top EC drivers haven't tested it??

I was asking because I thought I needed to get my eyes checked.

SOLOARTIST 702

where can i get a cruzer from here in the states

Serpent-Dan

iTrader: (18)

Your local Chevrolet dealer!
But if you just need the 200mm version it's distributed here by SRC

SOLOARTIST 702

that would be my local XRAY dealer rcamerica they have everything I need even a can of W.A. ---- I just can't seem to get it open just yet

Serpent-Dan

iTrader: (18)

I know it's only been here in the US since March!