NAMBA April 2020 Web.pub

Submitted by District 19 Proposal #3: Change NAMBA r ule B.5 in section 18 ‐ Heat Racing. Only intended to be forwarded to NAMBA for na- tional voting, will not become a district rule. Reasoning: We modified this rule last year to allow the CD to move contestants to other heats at any time ‐ not just during the last two rounds. This was then passed/ implemented at the national level. During the Nationals there was an instance where they combined heats together noting this rule as what allowing this to occur, but it was argued that this rule only allowed boats to be moved to “balance” heats not “eliminate” heats. This additional update is to add wording that allows the elimination of or combining of heats as well. Current: 5. At any time during the event, the Contest Director may move contestants in a particular class with no bias to fix unbalanced heats due to scratches and/or no shows. Proposed: 5. At any time during the event, the Contest Director may move contestants in a particular class with no bias to fix unbalanced boats per heats due to scratches and/or no shows. This includes the combining of small heats into one, as long as the combined heat is similar in size to any remaining heats for that class in that same round. Submitted by District 5 Proposal #2: GAS OUTBOARD TUNNEL (to add to 27‐Gas under D. Specialty Classes) A. Hull Specifications i. The tunnel must connect two outer hulls or sponsons which are unbroken and must also run the full length of the hull. Picklefork designs are acceptable. Outrigger configurations are not acceptable. ii. Length must be between 40 and 55 inches, which does not include the motor or hardware. iii. No hull will be allowed to have a recessed or picklefork bow which exceeds 30 percent of the overall boat length. Airslots in the center hull must be subtracted from the overall hull length. B. Engine Specification i. Engines must conform to NAMBA Class GX‐2 specifications (see rule B.2 in this section) except those noted below. ii. The engine must be two‐stroke and naturally aspirated. iii. Any method of starting the engine is allowed, i.e. pull‐start, electric starters, or belt start. iv. All engines must have a canister muffler, tuned pipe, or custom exhaust that meets the current NAMBA Db levels, as defined in Section 10 – Rule B. v. Engine, drive shaft, propeller, and single skeg/rudder will be defined as a complete unit that can be attached to and removed from the hull as one unit and must pivot together as the only means of steering the boat. No secondary rudder allowed. vi. Engine must be mounted to transom which must be 90 degrees to the tunnel. C. Appearance: i. A close to scale driver with at least the head and shoulders must be provided unless proof of a reclining driver is offered as in OPC hulls. Boats without drivers must be painted to include a darkened windshield to resemble a closed‐in cowl appearance. ii. Real or fictitious sponsor name on each side of deck or cowling is required. If you wish to vote by e-mail on the three proposals submitted, please indicate YES or NO for each proposal in the body of your e-mail and e-mail to the NAMBA office: namba@cox.net If you wish to use USPS, please cut off a portion below this area and indicate your YES or NO votes for each proposal and mail to: NAMBA International 162 Avenida Chapala San Marcos, CA 92069 760.522.9138 No voting by telephone will be accepted. Deadline for accepting votes by either of the above process will be Sunday May 10, 2020 unless circumstanc- es beyond NAMBA’s control appear otherwise. The NAMBA Membership Portal uses the secure auto e-mail function to notify all Primary Account Mem- bers to vote. If you have received this notification in the past to renew your NAMBA membership, you will receive a notification to vote. If you have not, check your SPAM folders in your e-mail program. Auto e-mails to vote will be sent weekly. If you have a problem, please contact Al Waters at the NAMBA office at any time however, please keep in mind that the NAMBA office is located on the west coast. Thank you very much.