OPERATOR/CREW MAINTENANCE INSTRUCTIONS
Section l. LUBRICATION INSTRUCTIONS
of the parts may become stiff in operation and should be
lubricated with Antiseize Compound, FSN 8030-087-
Lubrication is normally not required for the oven. After
long disuse and exposure, however, some
Section II. PREVENTATIVE MAINTENANCE CHECKS AND SERVICES
comings will be recorded with the corrective action taken
on DA Form 2404 at the earliest possible opportunity.
To insure that the Compartment oven is real for
operation at all times, it must be inspect systematically
3-3. Preventative Maintenance Checks and Services
so that defects may be discover and corrected before
they result in serious damage or failure. The preventive
a. Table 3-1 contains
a tabulated list
maintenance services to be performed are listed and
described paragraph 343. Defects discovered during
maintenance checks and services which must be
operation of the unit shall be noted for future correction
performed by the operator. The item numbers indicate
to be made as soon as operation has ceased. Stop
the sequence of minimum inspection requirements. The
operation immediately if a deficiency noted during
interval column designates the required service interval.
operation which would damage t equipment or cause
injury to personnel if operation were continued. All
maintenance checks and services.
deficiencies and short
Table 3-1. Operator/Crew Preventive Maintenance Checks and Services
Time Required: 1.8 hours
Item to be Inspected
Position of oven
Place oven on a level surface
Check all screws, cotter pins, and rivets to see that attached parts
are properly secured.
Doors and latches
Inspect all doors for proper closure, and latches for proper
Check all joints and seams to see that they are air tight. Wipe off
all exterior parts of oven body with a cloth dampened with soap
Clean inside of baking compartments with a brush or clean cloth.