I am cooking in solid pans. The time is set to 8:45 and temp at 475.
The main thing I noticed with theses ovens as far as operation is there is no temperature fluctuation. My old oven had as much as 12 degrees difference while operating. The temperature would drop 6 degrees below the setting before the burner fired. The burner would fire until it was 6 degrees above the setting. Then the whole process would start again.
Ive been thinking about the edge ovens and I would most likely buy them if they made a 40" belt
I run MMPS360WB in my high volume store and I just love the wide belt, week nights we can run just the top oven and weekends we need both, we can do a 1k hour per deck just about.
but my ovens are old and tired and kinda ugly, and I know them like the back of my hand, when they break I can figure it out in about 10 minutes and I keep 1 of every part in stock that can break. blowers, gas valves, speed controllers, conveyer drive motors, etc etc
if edge makes a 40" belt some day or would custom build me one I would highly consider it
I see you are cooking in a solid pan which I think is what we use, American metal craft HD pans. We run 495 for 7:30 in the WB I see your running quite a bit slower?
I was meaning to ask you back when you installed these ovens. How did you manage the re-tiling of the floor under the oven? We plan on putting in a new floor a 2 of our locations next year but I’m puzzled on how to tile under the ovens without any down time and without breaking the new tiles?