TM 10-7310-282-10
0003 00
Oven
Width ................................................................................................................................... 40 in (101.6 cm)
Depth................................................................................................................................... 43 in (109.2 cm)
Height (Stacked) ................................................................................................................. 70 in (177.8 cm)
Height (Single, with legs) ...................................................................................................... 39 in (99.1 cm)
Height (Single, without legs) ................................................................................................. 31 in (78.7 cm)
Electrical requirements ............................................................................................ 208-240 VAC, 3 phase
The oven (1) employs two electric resistance elements to create heat within the oven cavity (2). A two
speed, operator controlled, motor driven blower is used to recirculate air within the oven cavity, creating
the convection currents. This use of convection allows for quicker, more even cooking by eliminating "hot
spots" within the oven cavity.
An operator-adjusted thermostat controls the heating elements (3). When the oven temperature reaches
the temperature set on the thermostat, the thermostat opens, cutting power to the elements. The
thermostat closes and routes power back to the elements when the oven has cooled past a fixed
differential.
A electric timer (4) is used to automatically turn power ON and OFF.
timn7rDCBT0010.02a9280010.02d3
