Edge Ovens - Best Size

[UncleNicksPizza]

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!

 

[Tom_Lehmann]

Production capacity is what it’s all about for the big box chains. Look at the difference in production capacity between the 3260 and the 3860 and ask yourself “Do I need the additional capacity afforded by the 3860?”
Tom Lehmann/The Dough Doctor

 

[Steve]

Get the 38s. Sure you can triple stack 32s but that won’t be much more production over 2 38s. Leaves you the ability to triple stack the 38s should you need them. This is what I’m planning to do before fall

 

[Rico]

The other guys have a Medium 12” and most of their deals involve mediums. With the 38’s the can fit 3 mediums wide. That’s the only reason I seen them having the 38’s. I have 2 3260’s. The only issue i have is if our 16” pies are over stretched a little they won’t fit exactly side by side. It’s very tight.