Siemens-Halske Sh 14




















Sh 14

Siemens Halske Sh 14.jpg
Preserved Sh 14
Type
Radial engine
Manufacturer
Siemens-Halske
First run
1928

The Siemens-Halske Sh 14 was a seven-cylinder air-cooled radial engine for aircraft produced in Germany in the 1920s and 1930s. First run in 1928, it was rated at 93 kW (125 hp).



Applications



  • Albatros L 82

  • Ambrosini SAI.3

  • Ambrosini SAI.10

  • BFW M.23

  • BFW M.29

  • BFW M.35

  • Blohm & Voss Ha 135


  • Bücker Bü 133 C Jungmeister

  • Doblhoff WNF 342

  • Flettner Fl 185

  • Flettner Fl 265

  • Flettner Fl 282

  • Focke-Wulf C.20

  • Focke-Wulf C.30 Heuschrecke

  • Focke-Wulf Fw 44

  • Focke-Wulf Fw 61

  • Heinkel He 72

  • LWD Szpak

  • LWD Zuch

  • Nuri Demirağ Nu D.38

  • Prudden XM-1

  • Prudden TM-1

  • RWD-17W

  • Rogozarski SIM-VIII

  • Rogozarski SIM-XI

  • SIM-II

  • VL Viima



Specifications (Sh 14A)




General characteristics




  • Type: seven-cylinder air-cooled radial engine


  • Bore: 108mm (4.25 in)


  • Stroke: 120mm (4.72 in)


  • Displacement: 7.69 L (469.6 cu in)


  • Length: 975mm (38.39 in)


  • Diameter: 936mm (36.85 in)


  • Width: mm (in)


  • Height: 936mm (36.85 in)


  • Dry weight: 135 kg (297.6 lb)


Components




  • Valvetrain: 1 inlet and 1 exhaust valve per cylinder


  • Fuel type: 80 octane


  • Cooling system: air


Performance




  • Power output: 160 hp at 2,200 RPM


  • Compression ratio: 6.0:1


  • Power-to-weight ratio: 3.8 kW/kg (2.32 lb/hp) at cruise



See also



  • Continental R-670

  • Jacobs R-755

  • Warner Scarab



References







  • Becker, E. Siemens Jahrbuch 1928: Flugzeugmotoren der Siemens & Halske AG, reproduced on bungartz.nl

  • http://www.oldengine.org/members/diesel/Duxford/germaer1.htm









-

Popular posts from this blog

Italian cuisine

Image
"Italian restaurant" redirects here. For the television series, see Italian Restaurant. Some typical Italian gastronomic products in a window display in Imola Pizza is one of the world's most popular foods and a common fast food item Part of a series on the Culture of Italy History People Languages Traditions Mythology and folklore Mythology folklore Cuisine Festivals Religion Art Literature Music and performing arts Music Media Television Cinema Sport Monuments World Heritage Sites Symbols Flag Coat of arms Italy portal v t e Italian cuisine History Ancient Roman cuisine Medieval cuisine Early modern cuisine Contemporary cuisine Regional cuisines Apulian cuisine Lombard cuisine Neapolitan cuisine Roman cuisine Sicilian cuisine Venetian cuisine Cuisine of Abruzzo Cuisine of Sardinia Lists Chefs Dishes Pas
Read more

Bulgarian cuisine

Image
Part of a series on Bulgarians .mw-parser-output .nobold{font-weight:normal} българи Culture Literature Music Art Cinema Names Cuisine Dances Costume Sport Public holidays in Bulgaria By country Albania Australia Canada Czechoslovakia Greece New Zealand Romania Serbia South America Turkey Ukraine United States Bulgarian citizens France Germany Hungary Italy Lebanon Lithuania Macedonia Spain United Kingdom Subgroups Anatolian Balkanian Banat Bulgarians Bessarabian Bulgarian Dobrujans Macedonian Ruptsi Balkandzhii Pomaks (Bulgarian Muslims) Thracian Shopi/Torlaks Şchei Religion Bulgarian Orthodox Church Islam Catholic Church Protestant denominations Language Bulgarian Dialects Banat Bulgarian Other List of Bulgarians People of Bulgarian descent v t e Tarator is a cold soup made of yogurt, water, minced cucumber, dill, garlic, and sunflower or olive oil (Chips are
Read more

Carrot

Image
Root vegetable, usually orange in color This article is about the cultivated vegetable. For other uses, see Carrot (disambiguation). Carrot Scientific classification Kingdom: Plantae Clade : Angiosperms Clade : Eudicots Clade : Asterids Order: Apiales Family: Apiaceae Genus: Daucus Species: D. carota Subspecies: D. c. subsp. sativus Trinomial name Daucus carota subsp. sativus (Hoffm.) Schübl. & G. Martens The carrot ( Daucus carota subsp. sativus ) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist. [1] Carrots are a domesticated form of the wild carrot, Daucus carota , native to Europe and southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are eaten as well. The domestic carrot ha
Read more