4
Engine Room Inspection
Remember your
“WOBBS”
every morning:
W
ater (Coolant),
O
il,
B
ilges (Inspect and Pump-out),
B
elts
and
S
ea Strainer.
Check the level of COOLANT in the expansion tanks located in the engine room on the forward end of
each engine. Check the level of OIL in each engine by checking your dipsticks located on the inboard side
of each engine. Look at the etch marks on each dipstick that indicate the proper oil level.
DO NOT
OVERFILL OIL!
Only fill if oil levels are below the ½ way mark. Ask your fleet captain at checkout if
you have any questions about the markings on dipsticks. Please use a paper towel or oil rag, not the dish
towels! Check the general condition of the BELTS, HOSES, and FUEL LINES.
Ensure the valve on each RAW WATER THRU-HULL is in the
‘open’
position (lever in-line with
valve). (Note: The port engine seacock is located on the outboard aft end of the engine. Observe the glass
of each RAW WATER STRAINER for debris. Shining a flashlight thru the strainer often helps see
debris. If necessary, close the seacock, open the strainer cover, clean the strainer, and reassemble.
Remember to reopen the seacock. Confirm water flow from exhaust(s) Check your transmission and
generator fluids as well.
