Hi Paul,

 I think your concept is correct. This same concept is used on
refrigeration expansion valves to modulate the flow of freon into the
evaporator ( that's where the ice cream lives). Google "Sporlan
expansion valve" and you'll see a cutaway pictorial view of the device.
The freon driving forces are different (suction vs pressure) as are the
controlling forces ( temperature is converted to pressure on a diaphragm
vs manifold pressure directly brought to a diaphragm), but the
principles are the same. Spring pressure plus supply force on one side
of the diaphragm, balanced by a variable pressure on the other side. The
diaphragm is physically attached to a pin and any inbalance of the
forces causes the diaphagm to move the pin toward or away from the pin's
seat ( the flow orifice), thus modulating the flow to maintain pressure
equalibrium. FWIW      Dave M

Thanks Dave.

Paul Lamar

Paul,
Interesting thing on one site was, pressure taken from the pressure side of
a Carb Venturi and fed to a float bowel ( rather than venting to atmospheric
pressure) controls over-richening of the mixture at higher RPM. How that
might help with your design I don't know, as I've been traveling down
another design route and found it interesting enough to pass it on.
George (down under)


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