Pizza Oven:
To cook an individual pizza in 2.5 minutes without compensating quality.

Co-Invented by Tony Davlin and Eric Starosielski (2003-2006)
This Experimental Pizza oven for a privet residence uses both radiant and convection heat forces.
This oven is currently patent pending and we are evaluating licensing and manufacturing options for the technology.

Advantages Vs. Traditional Impingement Ovens
• Faster cook time for traditional & deep dish pizza
• Superior quality hearth style crust
    Lower power/BTU  consumption  (6 KW for 3 sq feet of cooking space)
• Simplified oven..no belts..fewer moving parts..lower service costs
• Lower CFM volumes = lower capacity blower/static pressure requirements
• Lower CM Volumes= quieter oven
• Simpler oven = lower build cost
• Hearth style cooking surface/oven contributes to customer/restaurant experience