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Niche oven provides best of both


March 13, 2008
By Canadian Pizza

From the homeland of pizza, this past year saw the rise of a completely new meld of technology in pizza ovens.

From the homeland of pizza, this past year saw the rise of a completely new meld of technology in pizza ovens.

Moretti Forni, a Mondolfo, Italy-based manufacturer, brought into production its sliding deck pizza oven. A combination of deck baking and conveyor, the oven is designed to provide traditional baking styles with the lesser skills required for a conveyor.

“We’re a little company,” said Mario Moretti, head of the third generation in the family to operate the oven business. “But since 1946, our aim has been to give a solution to the operator.”

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Founded in his grandfather’s garage in Pesaro, the company now sells over 5,000 ovens annually to the global pizza market and holds 10 exclusive patents.

“This is a brand new philosophy of pizza oven,” Moretti told Canadian Pizza earlier this year. “It joins together the two advantages of deck and conveyor.”

Moretti explained that the pizzaiolo places the pie in the oven as in a traditional deck. A sliding arm, mounted on the side, will remove the pizza when baking is complete. A timer controls the arm for ease of use.

“You’re baking on refractory brick, but you don’t have to look after the pizza,” he said. “You can use people who aren’t experienced and they will still cook like a pizzaiolo.”

The new oven is designed only for one pizza at a time, with a very small footprint and standing only four feet high. The oven can be stacked up to eight units, with alternating sides for dispensing. The oven will cook 20 12-inch pizzas per hour, per deck.

In addition, Moretti said with only 1.8Kw/h energy consumption, it’s also very economical for those concerned with electrical costs.
“It is a niche product,” Moretti acknowledged.


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