DeliVita - FAQs with Joe

We want our customers to feel part of the family and so whatever we can do to help, we will. In this video, Joe talks through a few commonly asked questions.

[@yxcvmk]

Coming from Vito, where I was commenting. Here I see, that the oven is nicely built in detail. I can appreciate that, and I bet that some people are willing to pay the premium price for either the outstanding looks, or the heat retaining capability and therefor versatility. I think more pragmatic if I want to bake a pie, and therefor other ovens are higher on the list. Still looking forward seeing it around somewhere ;-)

[@DELIVITALtd]

Ciao -Thanks for you comment. DeliVita was born after buying a big clay oven for our garden and realizing we had to create a occasion to use it as it took 2/2.30 hour up to temperature and at 500 kg will probably be there forever!! :) We designed and built our oven around wanting something fast and easy to use - as a bridge between traditional methods and modern day needs. Thanks again- I hope you get a chance to try it out some time :) Marco

[@CiaoLucia]

How thick is the stone/cement? I'm concerned that I would only be able to cook a couple of pizzas before having to wait for the oven to re-heat.

[@DELIVITALtd]

Ciao Lucia, No you don't have to re-heat - if started well you just have to feed one piece of wood every 10/15 minute. The oven is capable of cooking up to 40 pizzas per hour.

[@vaporwareproducts]

Lucia, you are correct. The problem with these micro ovens which they taunt as a benefit to uninformed buyers, they know that these have no thermal mass and eh insulation, wont store heat well. Floor only 350 and fire only 600? Odd.. One pizza maybe (how do you actually, like in real life cook and heat at same time in that small,oven?), 2+ pizzas = irritated & disappointed IMHO as well.