Pizza oven supplier Valoriani UK has benefited from the very mixed weather of summer 2019, with sales of its ‘ready-to-go’ mobile pizza oven – the Fornino 75 – rocketing over the past 3 months.
Orders of this pizza oven, from the ‘Valoriani To Go’ range for mobile and street caterers, have reportedly flown in from dealers supplying to restaurants, pubs and cafés this summer, with many eateries seeking an additional income stream and a unit that can stay outdoors, on a roof garden, pub patio or café terrace, and be up to temperature in 30 minutes.
Its compact size should take up little dining space, whilst its DEFRA accreditation means it can be legally used anywhere, even in Smoke Control Areas where emissions are highly regulated.
Valoriani UK also believes the Fornino 75 is also being used as a means of testing the local market, to assess whether or not it is worth investing in a built-in oven, either outdoors or indoors.
Andrew Manciocchi from Valoriani UK said: “For some hospitality business owners and chefs, purchasing the Fornino 75 is an economical way of entering a new restaurant landscape and testing products, menus and a new dining concept. It will cook not just pizza, but a range of other foods that could become part of a menu.
“This stunning domed oven is incredibly versatile and is an excellent option for those seeking an honest, instant reaction from patrons. We’re confident that any venue would be delighted with the Fornino 75’s beautifully cooked pizzas and real-flame culinary theatre.”
The wood-fired oven, available in cream, red or black, or bespoke colours to the customer’s brief, is formed from ‘cotto clay’, found in the Valoriani family quarry in Reggello, Florence, in order to retain heat for longer, which should make it fuel-efficient and free from cold spots or temperature dips.
Manciocchi added: “Chefs are always looking for wow-factors and the nation loves pizza. This summer, the weather has helped prove that the Fornino 75 oven is the perfect piece of equipment to have on board. It allows a venue to cut down on food waste, by cooking to order and they can react with immediacy if rain clouds suddenly disappear.
“With a Fornino 75 turning out two to three 12-in pizzas at a time, and cooking them in just a few minutes, a venue can really harvest some strong revenue with this asset in its catering armoury.”