Dough sliced at UK’s first dedicated pizza demonstration kitchen

Linda Lewis pizza demo kitchen, Preston

The UK’s “first” dedicated pizza equipment demonstration kitchen officially opened in Preston this week, with stretched dough replacing traditional ribbon at an official ‘toppings out’ ceremony.

Andrew Manciocchi, of Orchard Ovens by Valoriani, and Linda Lewis, of Linda Lewis Kitchens, are athe new facility that enables chefs to test wood-fired, gas and electric pizza ovens, to help with their buying decisions.

Catering equipment dealers, chefs, restaurant owners and pub chain managers all attended the launch and were delighted by the one-stop shop for pizza equipment purchases.

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As well as being home to sector-leading wood-fired and gas Tuscan pizza ovens by Valoriani, and top-of-the-range electric pizza ovens by Cuppone, the kitchen houses a Cuppone dough mixer, two highly efficient Friulco dough ball rounders and dividers, plus a heavy duty Friulco pizza former roller, a Cuppone pizza press and a Valoriani Forno charcoal grill.

In terms of accessories, pizza chefs can choose between the highly attractive ranges produced by Lilly and GI Metal, while pizza refrigeration equipment is also on show.

Some launch attendees, from ethnic restaurants, specifically learned how Cuppone dough rounding and pressing equipment is as adept at turning out chapatis and naan breads, as it is pizza.

Linda Lewis commented: “We have invested heavily in this demonstration kitchen and believe it to be a completely unique facility within the UK catering market.

“Linda Lewis Kitchens and our Italian manufacturer, Cuppone, recognised the value of working in partnership with Orchard Ovens by Valoriani, as chefs often have a definite idea whether they wish to buy a wood-fired, gas or electric oven, and so there is no competition.

“We believe we have created a marriage made in heaven and that’s certainly the feedback we have had from our launch day.”

Andrew Manciocchi added: “Being able to offer a chef or restaurant owner the opportunity to try an oven before making a purchase decision is a huge advantage.

“We can analyse what it is they want to achieve with their menu – bearing in mind that all of our ovens cook far more than just pizza – and then offer a full consultancy service that will help them make their final decision.

“We can also train chefs, to get them up to speed with their oven, before it arrives in their kitchen, or assist other employees who later come on board and require training.”

Attending the launch, pictured from left to right, were Dino Manciocchi (Orchard Ovens by Valoriani), Viola Valoriani (Valoriani Ovens, Tuscany) and  Linda Lewis (Linda Lewis Kitchens).

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Kathy Bowry

The author Kathy Bowry

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