Edge EDGE-3270 - Conveyor Belt Crumb Pans; Belt Stops

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INSTALLATION
OVEN ASSEMBLY
CONVEYOR BELT CRUMB PANS
Crumb pans are provided for sanitation purposes. Single stack ovens or BOTTOM ovens in a stack should have
SOLID crumb pans installed under the end of the belts (Figure 2-87). Stacked ovens, MIDDLE and TOP ovens,
should have PERFORATED crumb pans only (Figure 2-88).
NEVER install solid crumb pans on a MIDDLE or TOP oven. Doing so will cause heat to be
come trapped under the conveyor which will push out under the control system, potentially
damaging it. Heat damage is not covered under warranty.
NOTICE
1. Simply slide the crumb pan into
place, using the brackets provided
on the underside of the belt.
(Figure 2-87)
On wider belt ovens (32” and
above) crumb pans may be split
into two smaller pans. (Figure
2-88)
FIGURE 2-87
BELT STOPS
Belt stops are an aide in preventing nished products from falling on the oor in a busy shop. Variations of the
traditional END STOP (Figure 2-89), include TAKE-OFF SHELVES (Figure 2-90), which extend the take-off area
and SIDE STOPS (Figure 2-91, which prevent products being pushed off the side of the belt when unloading
product from the exit side.
1. To install any style of belt stop, slip it over the belt at an angle and then pull ush to seat them.
FIGURE 2-89
FIGURE 2-90 FIGURE 2-91
END STOP TAKE-OFF SHELF SIDE STOP
FIGURE 2-88