<VV> A review of oil standards

BobHelt at aol.com BobHelt at aol.com
Fri Sep 19 16:02:52 EDT 2008


Hi everybody, 
Here is Part 1. Part 2 will follow shortly.
Regards,
Bob Helt
 
 
A  review of various summaries and blogs on the internet shows a considerable 
 misunderstanding and incorrect information being published on the latest oil 
 standards. So it seems like a good time to review just what the API/ILSAC  
committee did when they established the latest oil specifications and  ratings. 
The  main thing that we need to know is that the committee was acutely aware 
of the  different needs and requirements of both the old car and new car 
industries. The  old car industry was concerned about flat tappet and camshaft wear 
while the new  car industry (that uses roller lifters) was less concerned 
about such wear  and was mandated to meet government  sponsored regulations on 
catalytic converter life. 
So the  committee did two things to satisfy both industries. First, instead 
of following  previous practices of obsoleting the oils meeting the previous 
specifications  and rating, they kept current both SJ and SL rated oils when SM 
oils were  introduced. That means oils meeting these standards may still be 
produced and  sold (although the demand may be low causing spotty  
availability). 
But  maybe more important, the committee separated the oils into two groups. 
They  identified the oil specifications for the old car industry as SM. The  
specifications for the new car industry were identified as GF-4. But of course  
there is considerable overlap that must be understood. 
GF-4  OILS 
First let’s look at the GF-4 oils. It’s simple. Any and all oils having  the 
following viscosities are called GF-4. 
0W-20 
0W-30 
5W-20 
5W-30 
10W-30   
GF-5 oils all must have a maximum of 800 ppm phosphorous and a minimum of  
600 ppm. There is no requirement or specification for any zinc  content. 
GF-4  oils are all identified with a Starburst on the front of the container 
and also  the words “Energy Conserving” at the bottom of the donut on the 
back of the  container.



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