A 169 metre long focaccia, a tunnel oven Synthesis and a team that believed in us from the first to the last minute of this interminable day. Intense emotions, the safety of playing with professionals, the responsibility that weighs upon each one of us, knowing that just one false step, just one hitch would have foiled everyone’s effort.
We make technology, we build ovens, we are the tool. We are committed to providing the equipment that doesn’t leave you alone when you have the pizzeria full on Saturday evening and which even today, must not give up until the very end.
The ventilated tunnel oven is designed in such a way that the products to be cooked are rested on its wire mesh conveyor and this then carries them inside the cooking chamber, accompanying them under the hot air diffusers and letting them out once ready. This ensures fast and uniform cooking through the balance between the speed of the conveyor, power of the oven and the quality of the dough.
Here the difficulty is greater because moving hundreds of metres of dough is not exactly a pushover. Therefore, it is the oven that faces the product to be cooked, with the help of mighty arms and attentive eyes that are able to give those times that in general the oven handles autonomously.
We start early in the morning with many kilos of dough, the path is long and attention should always be at its greatest. The focaccia was stretched double, a brilliant strategic arrangement. We move away from it only when strictly necessary, every person is indispensable.
We ignore the wind that heightens the difficulty, we take a look at the sky heavy with rain, and walk the last metres together with the team that has worked side by side for hours.
Mirko Ricci of Tess Communication, Filippo Lazzarin Director of Piazzagrande Shopping Centre, Loris Sartore of L’Oregano, Molino Rossetto.
It has been an honour to be at your side!