I wanted to replace my stock oil pan with a Baker + One Pan; however, their web-site states that the + One only fits up to a 2008 Touring Model. I thought that I remember someone saying that they installed a Baker on their TG.

Does anyone know for sure if the Baker + One will work or know of an oil pan that is comparable to the Baker that will work on a 2009 TG?

 

I had the same thing in mind but the guys on the forum talked me out of it! Unless you got that engine trans out for some other reason, that looks like a tough install. I went out and looked at it and suppose it could be done but was more than I wanted to tackle!

I believe the pan will fit however!

 

Jim why not just call Baker. AS coupe55 stated. It's a lot to go through just to change out the pan. Now if I was going for a 110 then why not.

 

Carlo;
I finally located a phone number for Baker Drivetrain and they confirmed that their Plus-One Oil Pan will NOT fit a 2009. They plan to design a pan that will fit a ’09 but they were very noncommittal about a time line.

I remember when Coupe was considering a Baker Plus-One Pan and I was one of the guys that said I didn’t want to pull my engine just to install an pan!

I just ordered a Fuel-Motto 2/1/2 head pipe and after putting the TG on the lift and surveying the situation, I think (think being the operative word) that I can slide the old pan rearward after removing the exhaust cross over pipe. Installing the new pan without trashing the gasket could be a little dicey!

It’s now all a moot point because they don’t make a pan for the ’09 and that’s a shame because the more I read about the Plus-One, the more I liked it, there are several nice design features to the Baker Pan. Baker claims a 10 degree temperature drop on an 80 OAT day; however, two independent testers achieved greater temperature drop on 95 degree OAT days. With results like that, I figured that even if I did have to pull the engine; it would be worth the effort!

 

I don't think my riding environment is as tough as your's even in July, August but I am a firm believer every 10 deg. you can drop that oil temperature, you are helping yourself on extended engine life.

A lot of people are not keen on just adding the extra oil volume, saying you are just carrying extra hot oil once it heats up! I have went to high volume oil pans with automotive engines and obtained some good results.

I don't know at what point I jumped off at but I must not have checked that fit! If they do make the pan for 09/10 I'll take another look at it.

 

I also thought an increase in oil volume would help, the Baker looks like a quality product.

 

I still contend that more oil capacity only means that it will take longer to get hot but it will get just as hot as it does now.

 

I ran a Big Block Chevy for a time and they were noted for being a little hot, slapped an 8 quart oil pan on it and an oil cooler. So I really don't know what did the trick, the oil cooler, or the added capacity of the larger oil pan. So the jury is still out on that one! Although I still say one compliments the other! More oil plus a larger cooler on a Tri, if they ever make the pan it would be worth the experiment!

On trucks I've seen the above plus an oil cooler for the trans to take the load off the radiater and engine. Never really did it one step at a time and measure the difference!

 

Mike;

I think that is an accurate assessment and if the additional quart was the only advantage of the Baker Plus-One Oil Pan, I wouldn’t even waste my time considering it! I understand what Coupe is saying about each 10 degree reduction extending the engine life but quite frankly, I was not impressed with Bakers claim of 10 degree heat reduction @ 80 degrees OAT. I would not consider spending $400.00 or go through a complicated install for just 10@80! However, I was impressed with test results achieved by two independent testers which yielded 10+ degree reduction @ 95 degrees OAT.

Some of the other design features that add to its cooling effect are:

• Light weight aluminum construction to dissipate heat faster vs. heavy steel which retains heat
• Aluminum heat baffles vs. plastic baffles
• Intake and return oil ports at opposite ends of the pan to give the oil a chance to cool a little before retuning back to the engine vs. intake and return ports that are 2” apart.
• Additional oil capacity

But it’s all a moot point unless Baker comes out with a pan that will fit the 2009/2010 TG!

 

I will use the old designation fins for the bottom of the oil pan, the increased area and the air flow through those fins definately transfer some heat away from that oil.

Aluminum does has a higher coefficient of thermal transfer and since it is larger than the original steel pan you pick up some more area there also.

I had a guy asking about gluing a fuel managment system to his ECM, stopping up all those fins on the heat sink! It seems aluminum and the serrated or finned aluminum is the norm for increasing the area and providing some more surface for the air to move over! The little protrusions don't stick out as far as the older finned style but the 1/4" thick aluminum casting looks like it would shed some heat! It looks like they would have had some more finned area as the cast aluminum valve covers in the auto industry did?

The pan would probably be overkill for me in my area, in the desert southwest I would say it would be almost a necessity. Those guys from Australia swear by them! If they develop one for the 09/10 I may still try
to snag me one.