Gone Outdoors

Ford V10 Specifications

by Christian Petersen

Ford introduced the 6.8 L V10 engine in 1997 as a powerplant for its heavy-duty trucks and vans. This 415-cubic inch motor uses pistons the same size as its 5.7-liter V8 engine; this lateral redundancy allowed Ford to save on manufacturing and tooling costs by using identical parts in different engines. Two versions of this motor have been produced; both the two-valve and three-valve models were in production as of 2010.

Torque and Power Ratings

Ford V10 engines have varying power and torque ratings. The two-valve versions have two outputs; engines for the E-series vehicles produce 305 HP and 420 foot pounds of torque. The F-series, Super Duty and Excursion engines produce 310 horsepower and 425 foot pounds of torque. Three-valve engines introduced in 2005 replaced the two-valve versions in all F-series and Super Duty trucks. These engines produce 362 horsepower and 457 foot pounds of torque.

Cylinder and Valve

The cylinders in Ford V10 engines have a bore of 3.55 inches and a stroke of 4.16 inches. The compression ratio is 9.2:1. These motors have a single overhead camshaft and use hydraulic roller-type valve lifters. The firing order is set at 1-6-5-10-2-7-3-8-4-9.

Other Specifications

Ford V10 engines replaced a 460-cubic inch V8 engine used for many years; this large power plant weighed in at approximately 713 pounds. V10 motors weigh considerably less -- about 640 lbs. They are actually much smaller than the old 460 engines they replaced; nearly 10 inches shorter, with similar width and height dimensions. Ford also produces other versions of these engines for use in other applications like generators and industrial settings; these engines are sometimes manufactured to run on LP gas or natural gas.

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About the Author

Christian Petersen has been writing professionally since 2010, publishing for several online media outlets. He has been an amateur writer for many years writing short fiction and entertainment reviews. Petersen attended Grand Valley State University and has over 20 years of experience in the restaurant and consulting industries, serving as an executive chef and concept consultant.