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support@edgeovens.com
Technical Support: +1 (724) 628 3050
SPECIFICATIONS
MF&B Restaurant System, Inc, reserves the right to make changes in design and specications, and/or make
additions or improvements to its product without imposing any obligations upon itself to install them in products
previously manufactured.
All Right Hand & Left Hand designations in this manual are from the point of view as seen below.
OVEN FRONT
Right Hand Side
(RHS)
Left Hand Side
(LHS)
The rst two (2) digits of the model number after EDGE- represent the conveyor belt width (A) and the last two
digits indicate the bake chamber length (B). For example, the EDGE-3270 models would have a bake chamber
with a width of 32 inches and a length of 70 inches.
The ‘S’ models, noted at end of model number, dene an alternative model option with an increased fan size
and sixteen (16) ngers, available on the EDGE3260 and EDGE4460, as opposed to the standard eight (8)
nger model, which is denoted without the ‘S’. All other models, except the 70 inch range are provided with
eight (8) ngers as standard. All 70 inch models are provided as standard with sixteen (16) ngers also.
All oven models may be used in a single, double, or triple stack conguration. All gas-red ovens are available
in Natural gas or Liquid Petroleum models (Electric ovens are also available in a variety of sizes). All models
can be congured for a split belt conveyor.
MODEL BELT WIDTH (A) CHAMBER LENGTH (B)
EDGE-1830 18” 30”
EDGE-2440 24” 40”
EDGE-3240 32” 40”
EDGE-2460 24” 60”
EDGE-3260 32” 60”
EDGE-3260S 32” 60”
EDGE-3860 38” 60”
EDGE-4460 44” 60”
EDGE-4460S 44” 60”
EDGE-3270 32” 70”
EDGE-3870 38” 70”
B
A
OVEN DESCRIPTION
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