The Rizla Suzuki British Superbike team completed its final day of a three day test at Guadix in Spain with both riders improving their times and honing their machine set-up.
Huddersfield rider Tom Sykes completed 92 laps during his final day of testing and finished with a lap time of 1min 13.6secs. He worked on refining his chassis further and believes the effort put in now will show once the racing starts in earnest.
He said: “I’m really happy with my Rizla Suzuki GSX-R1000. We have all worked hard to get it dialled in; I do feel there is more to come from the front end which will boost my confidence even further. The electronics are working well so I’m very pleased with how all our testing has gone. I can’t wait to get racing.”
His team-mate, two times Japanese Champion, Atsushi Watanabe, completed 95 laps on his final day at the 2.7km Spanish circuit. He impressed everyone by posting a time just a tenth of a second away from Sykes fastest lap as he adapted to the European style circuit lapping in an impressive 1min 13.7secs
“This circuit is strange and narrow for me,” said Watanabe. “My team say this is very like English track especially Knockhill. I happy I now close to Tom’s times on this difficult circuit. I think English tracks will be a new challenge for me and I look forward to learning.”
Overall Team Manager Jack Valentine was pleased with his team’s progress during this intensive testing stint. He said: “Considering we have really been concentrating on setting the bike up and not chasing fast lap times I’m pleased with the progress both riders have made, especially Atsushi. He has worked very hard with his crew chief to achieve the lap time he put in today. Tom feels he still has something in reserve and is a little sore from his high side a couple of days ago. I’m now looking forward to the official British Superbike Test at Snetterton over the Easter weekend. I feel we have a capable motorcycle that can win races.”
The official British Superbike Test takes place at Snetterton on the 22nd – 24th March.
