INNOVATION


over fire as a means of cooking. “Brick-oven cooking is a larger


“BRICK-OVEN COOKING IS A LARGER MARKET THAN EVER. THEY ARE THE SECOND-OLDEST COOKING APPLIANCE KNOWN TO HUMANKIND. THE ROMANS WERE BUILDING THEM 2,000 YEARS AGO”


market than ever,” says Griffith. “They are the second-oldest cooking appliance known to humankind. The Romans were building them 2,000 years ago. In fact, we build the ovens the same way, almost, as they did 2,000 years ago, but we have taken this traditional appliance and integrated modern technology to make them easy to clean, efficient, user-friendly and consistent in terms of product. We have also eliminated the need for extensive training.” Marra Forni has introduced a new level of control, as can be seen in its RT model, which features an internal rotator and a touchscreen interface. It also has an engineered exhaust designed into the body of the oven, so the eyebrow hood many other models require is no longer needed. “Many customers have traditionally


used conveyor ovens, but the rotator is just a round conveyor, which means


104


just one operator can work the machine rather than two – someone feeding the product in and another pulling it out,” says Griffith. “The rotation speed and the temperature can be set precisely to deliver the desired result, but operators just load and unload, which means less work and less skill involved than with a static oven.” Marra Forni is also working on a digital interface with bluetooth and cloud technology as the next step in control, and has created a new stackable electric deck oven, recognising that there is a growing mandate for electric cooking, especially in the US.


UK manufacturer Charlie Oven has also taken an innovative approach to the principles of charcoal cooking with its highly versatile workhorse for both home and professional use. “Open fire is dramatic and Viking-esque, and it has a theatrical element,” says Tara Quick, the company’s co-founder and CEO. “It is very primitive but it is about drama. Our


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