04 Innovation T A slice of life


When it comes to pizza, it’s best served hot from the oven – and the Helios 530 can serve 70 an hour, OEM's Michele Guccerelli tells Vicky Coulthard


80 Aliworld


he perfect pizza, according to Italian chef Giorgio Locatelli, is a balance


between a thin, crisp base and a softer garnish. T e perfect pizza oven, meanwhile, is a balance of aesthetics and powerful performance. In its quest for perfection,


Mantua, Italy-based fi rm OEM has collaborated with industrial design group Whynot Design to conceive the new Helios 530, a professional electric pizza oven with a rotating plate that can bake up to 70 pizzas an hour. T e challenge for Whynot – which has offi ces in Milan and Venice, and clients including Carpigiani, Esmach, and Iceteam 1927 – was to style the product to combine visual excitement with the emotional draw of a traditional pizza oven. T e result is a high-performing


and adaptable product with a strong, clear identity. Michele Guccerelli, sales


director at OEM, says, “Helios is the Greek god of the sun, and we have been inspired by that because of the heat – Helios can reach 530°C – and its rotating plate, like the earth rotating around the sun.” T e rotating 19mm refractory


stone plate off ers eff ective, even baking without the need to move the pizza while it’s cooking – including for the thin yet chewy Neapolitan-style pizza. T is is due to its single chamber, like a truncated prism, which optimizes heat distribution and heat output. T e Helios is also shaped


in such a way that it can be recessed into a wall or positioned in a corner if kitchen space is


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