Orchard Ovens, based in Preston, has become the sole UK distributor and importer of Valoriani’s commercial pizza ovens from Reggello in Tuscany, with the backing of Valoriani owner, Massimo Valoriani.
Headed up by Andrew Manciocchi, whose family originate from a village in the province of Rome, Orchard Ovens is already supplying Valoriani ovens to chefs.
Valoriani has been making ovens for three generations, ever since Massimo’s grandfather, Gino, moved the family furnace to Reggello, having found a quarry with the right alumina in the ‘cotto clay’ to make the firing of refractory brick.
The ovens are said to fire up quicker than competitors’ and retain heat well, requiring less ‘feeding’ with wood to keep the fire going and so using less fuel and manpower.
Orchard Ovens is now supplying four commercial ovens to the UK market: The Professional Elementare, Professional Igloo, Professional Poligono and the Verace Professionale.
The Professional Elementare is supplied in components, for a customer to build, insulate and put in place on its chosen base. Alternatively, there is the option of the supplier’s insulation kit and expertise, which encompasses everything from initial design to final build and fire-up.
The Professional Igloo is designed to suit a particular interior design theme, while the Poligono is ready-to-go on delivery, being capable of being lifted into place, or assembled, within a day.
The Verace Professional is the top-of-the-range model, which uses a patented recycled heat flow system (RHS), which works with the cotto clay to provide a more even oven floor temperature. This is claimed to enable uniform pizzas, while reducing pizza-turning time during cooking.
All of these commercial pizza ovens are DEFRA-licenced and come with certification to prove the operator is complying with clean air legislation and regulations within smoke controlled areas. The Verace is said to offer the lowest emissions of any of the commercial wood-fired ovens.
Manciocchi commented: “We do offer gas-fuelled versions for those chefs who simply want to turn a switch to get their oven fired up, but there is nothing like the food theatre that accompanies cooking with wood, which is why we encourage chefs to learn the art and reap the benefits. We have got off to a flying start with our UK sales and are delighted to be able to help restaurants, hotels and pubs make better margins, have a competitive advantage and generate new income streams.”
Orchard Ovens is also opening a training facility at its headquarters in Preston. In the coming months it is planning to have the World Pizza Champion visit the UK to provide demonstrations to chefs.