6-2 AIRPLANE WEIGHING PROCEDURES
PREPARATION
1. Remove all snow, ice, or water from the airplane’s surfaces.
2. Inate the tires to the recommended ination pressures.
3. Drain all fuel from the aircraft by locking open the fuel reservoir and fuel
tank sump quick drain valves. Drain the rewall fuel lter and EPA
cans.
4. Service the engine with oil to obtain a normal full indication, either MAX
HOT or MAX COLD, as appropriate, on the dipstick.
5. Move the pilot and copilot seats to their full forward position and the
passenger seats to their recommended locations, as outlined in the Seat
Track Marking Example.
6. Raise the aps to the fully retracted position.
7. Place all control surfaces in their neutral position.
8. Verify equipment installations and locations in comparison to the equipment
list.
LEVELING
(Reference Airplane Weighing Form)
1. Place the aircraft wheels on top of weighing scales. The scales should
have a minimum capacity of 2000 pounds for the nose and 4000 pounds for
each main wheel. The main landing gear must be elevated approximately
2-1/2 inches higher than the nose gear, with small sheets of plywood
placed beneath the scales. This initial elevated position is to compensate
for the difference in waterline station between the main and nose gear, and
ne adjustments can be made from this position by releasing air from the
nose wheel tire.
2. Level longitudinally by placing a spirit level on the seat track, and laterally
by placing a spirit level perpendicular to (across) the seat tracks.
3. Deate the nose tire to properly center the bubble in the spirit level.
WEIGHING
1. Weigh the airplane in a closed hangar to prevent errors caused by air
currents.
2. With the airplane level, doors closed and the parking brake released,
record the weight shown on each scale. Deduct the tare weight, if any,
from each reading.
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