Showing Category: Testimonials

10.10.13 //The oven in my restaurant can do almost everything…

The [oven] in my [St. Martha’s brasserie D’Orleans] restaurant can do almost everything, from broiling steaks and salmon to flatbreads and omelets. It’s nice, because you have three of four natural temperature zones // READ MORE

07.10.13

I really felt that the brick oven was key to make sure the students were very satisfied.

I really felt that the brick oven was key to make sure the students were very satisfied. From an operation perspective, it really helps us balance out the cost of the added variety. // READ MORE

07.10.13

In one of our stations we have two Wood Stone tandoor ovens, which we use for lunch and dinner…

In one of our stations we have two Wood Stone tandoor ovens, which we use for lunch and dinner. We make naan daily and use the ovens for a variety of skewered curried // READ MORE