2023-11-06 05:00:00
Well-established mechanics
From a mechanical point of view, the process still raises questions. How can a pizza be prepared in just three minutes? “It’s very simple: the machine is divided into three different sections and each has its very specific task,” insists Julian Connor.
In the first section are the water and flour. Once the “start” button is pressed, the flour is mixed with water and pressed onto a hot plate, which activates the yeast. Once the tomato sauce is poured over the dough, everything then goes into the second section, where the various toppings are added directly from the refrigerator.
Finally, in the final section we find a high temperature infrared oven which cooks the pizza at 380 degrees for one minute until it is very crispy.
Once cooked, it is placed on a cardboard box by mechanical arms and can be enjoyed. “It’s not about reheated, ready-to-use pizza, that’s the whole point of this concept,” emphasizes the convinced Zurich resident.
In addition, the food stock is renewed every day by a company employee.
A skeptical specialist
If the operation of the machine seems clear, one detail is still wrong: the rest time necessary for a pizza dough to rise is not respected.
“It takes several hours for a dough to rise properly,” warns Alberto di Marzo, owner of the Il Capricio pizzeria in Moutier. The restaurateur is thus skeptical of the promises of the machine. “It’s culinary impossible for these automated pizzas to be soft and tasty in such a short time,” he warns.
A major problem that Julian Connor does not deny. “It’s a rapid yeast activated by heat and water that is used, so obviously the dough is not as soft as for a traditional pizza. But we are currently working with a food science laboratory in Italy to improve the texture of the dough”, assures the entrepreneur.
A profitable system
Obviously keen to make constant improvements to his project, Julian Connor promises further efforts. “For the moment, there are only three types of pizza on the menu. In the coming months, other toppings will be offered, including a vegetarian option, in order to please everyone. But it takes time and These are costly mechanisms to put in place.”
Speaking of money, the profitability of the distributor seems to be proven. “For the moment, we are more than covering our costs, especially since electricity consumption is only approximately 200 francs per month,” underlines Julian Connor. A new distributor has just emerged in the canton of Lucerne. Note that other pizza distributors (but handmade) exist in the region.
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