FD3s Brake Booster question
Over the weekend I decided to paint my crusty brake booster. As I was power washing it, to remove any dirt and grease I noticed some water fell inside the vaccum tube. I remember a friend telling me if water falls inside the booster you might as well get rid of it. I tried running some air with a pressure hose but notice water keeps coming out. I'm pretty sure its gone at this point. Problem that I am running into is finding the stock brake booster. I cant find any in stock. I only came across the RHD version, which I can try and make it work.
Question: I'm not sure if the 93 Mazda 929 Brake booster works with the FD chassis. I search online and noticed the 929 MC swap is doable with the stock booster. Can anyone provide some info. Thanks, |
I think Rockauto.com offers a rehaul service for the brake booster. I believe you send them your booster and they remanufacture it and send it back...that might be an option for you.
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Originally Posted by Spalato
(Post 12236587)
I think Rockauto.com offers a rehaul service for the brake booster. I believe you send them your booster and they remanufacture it and send it back...that might be an option for you.
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I don't think water inside the booster would kill it. If you really wanted to be sure, put it in the oven at 250 degrees to boil any residual water out.
The brake booster rarely if ever fails on the FD. Buying a used one should be a piece of cake, I'm sure Fritz can hook you up. I wouldn't get the JDM one as the vacuum nipple is on the opposite side. It can work but it's more effort than necessary. Dale |
I’ll try that tonight ! Hopefully I don’t cook my brake booster lol
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I think Dale is refering to an old southern recipe. For a more modern flair, I would cook at 225 for three hours, add garnish, and install with a glass of Russian River Valley Pinot Noir. :rolleyes:
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Originally Posted by mdp
(Post 12236742)
I think Dale is refering to an old southern recipe. For a more modern flair, I would cook at 225 for three hours, add garnish, and install with a glass of Russian River Valley Pinot Noir. :rolleyes:
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Originally Posted by mdp
(Post 12236742)
I think Dale is refering to an old southern recipe. For a more modern flair, I would cook at 225 for three hours, add garnish, and install with a glass of Russian River Valley Pinot Noir. :rolleyes:
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