Refer to table R of appendix II for a
trouble-shooting chart covering the
maintenance of ranges, ovens, and
As a Utilitiesman, you need to know how to
maintain, repair, and troubleshoot the field range.
Unfortunately, this manual can NOT cover all you
need to know about the field range; therefore, you
should have your supervisor refer you to other sources
of pertinent information. A gas-fired field range is
shown in figure 5-6 and the procedures for setting up
and operating the range burner unit is detailed in
chapter 2, Utilitiesman Basic, volume 1, NAVEDTRA
Keeping the field range in a constant state of
readiness is important to everyone in the field. This is
accomplished by performing preventive maintenance
checks and services quarterly or after every 250 hours
of operation, whichever occurs first. Table R of
appendix II provides a listing of possible malfunctions
that may occur in the field range outfit. This listing
will help vou in diagnosing and correcting
unsatisfactory operation or failure of the field range
outfit. Also, an excellent source of information is
listed in the references listed in appendix IV.
Figure 5-6.Field range with fire unit in position for cooking.
Routine maintenance of bakery ovens (fig. 5-7)
requires weekly, monthly, and annual inspections.
The WEEKLY inspections should include the
Adjust the heating units for proper fuel-air
mixtures and constant operating temperature.
Check the pilot flame of the gas-fired ovens and
adjust it, if necessary, so the burner gas ignites
without wasting fuel and the flame is not blown
out by the flue draft. Adjust the fuel-air mixture
to produce a blue flame.
Check the operation of the purging fan and the
flame failure devices.
Clean the soot and dirt from the pilot and gas
Check the oil supply for eaks and stoppages and
clean the strainer basket of oil-fired ovens.
Examine the operation of the electric-ignition
and flame-failure devices, and repair them if
Adjust the oil burner for proper spread of fuel
across the combustion chamber and for proper
fuel-air mixture to maintain a blue flame.
Examine the operation of dampers and clean and
adjust them if required.
Check the settings of automatic temperature and
humidity controls; reset the settings of the
thermostat and humidistat if necessary.
The MONTHLY inspections should include the
Inspect the conveyor and drive and adjust loose
chains, belt tension, and any other component
that may be misaligned.
Adjust the chains of the V-belt tension by
moving the idler sprocket or sliding motor base.
Check the lubrication of gearboxes, bearings,
and moving parts.
Examine the oven top and walls for cracks and
breaks; make the repairs if necessary to ensure
The ANNUAL inspections should include the
Drain, flush, and renew the lubricant in the
gearboxes. Check the sprockets, gears, and