We finally decided to go with Edge for our new ovens. The place we are putting them in was an old Papa John’s that used a MM 360 WB, which I am told is 38 inch wide belt, and 60in baking chamber. They are recommending I only go with an Edge 3260 (32 in wide belt) as opposed to the 3860, since our biggest pie is a 16".
My question is, if anyone knows, with the majority of our pizzas beings 14", and biggest being 16", is there a real benefit to going with the 3860 over the 3260? I feel like there may be something I am missing, since PJs Dominos etc all have 38in wide belts, as far as I know, and only have 16" pizzas too.
Any advice is appreciated!