Our Oven: Did You Know…?
The oven was purchased and shipped from Italy in early 2009; its travel to Orem, Utah was interrupted with many unexpected delays and problems. It had to be shipped by boat from the Naples factory because the roads were too small for a semi truck to fit on them. Once it arrived in New York, U.S. Customs held it up for two extra weeks to inspect it. Finally the oven arrived in Orem, where it was unloaded in a warehouse until it was ready to be installed in the restaurant. When installation time arrived, the first forklift we used tipped over when we were attempting to move the oven! It’s no less than 6,000 pounds – and there is only one forklift in the entire state of Utah that is strong enough to lift it!
After using the one 6,000 pound forklift to move the oven to the restaurant site, we attempted to move it inside. According to the promised dimensions, the oven should have fit through the front doors of the restaurant with ½” to spare, but since it was handmade some variability had crept in; the oven was now too big to fit through by a mere ¼”. We ended up tearing apart the front entrance to get the oven inside!
As you now know, our oven has a little more history behind it than one might first suspect!
More Fun Facts About Our Oven!
Our wood-burning, brick oven can heat up to 1000° F.
Our oven can cook about three pizzas per minute, with an hourly capacity of 180 pizzas, and a daily capacity of up to 2,160 pizzas!
The oven was handmade by Ditta G. Acunto – known as best brick oven maker in world, and stationed in Naples. Ditta Acunto has been making ovens for generations and their expertise is world-renowned.
We only use oak and cherry wood in our brick oven to ensure the best-tasting pizza ever!
The oven is made of brick, mortar, concrete, and rebar.
We hope you enjoyed learning about our amazing brick oven!