At the heart of the Stone Willy’s Pizza concept is the TurboChef oven range. The TurboChef not only allows you to add a great range of pizzas to your menu but it can have a huge impact on your standard menu.

Barrie White, owner of the Launceston Fryer added the TurboChef i5 to his shop in August 2010 and told us what an impact it has had:

1. No more wastage – rather than having pies in the top of his range he can now take the pies straight from chilled and cook them in under 90 seconds (no more soggy pastry!). Barrie told us the reduction in wastage from pies alone, covers the daily cost of the oven.
2. Eased the pressure on the range – Barrie no longer fries his fishcakes, chicken burgers or burgers concentrating on purely the fish and chips. This also reduces the amount of oil used, a further cost saving.
3. Increased product quality – the Turbochef ‘dry cooks’ the burgers, reducing the shrinkage (compared to frying) and maintains the taste of the product.
4. The ‘healthy’ offering – since installing the TurboChef, Barrie has been able to offer a baked fish (2 minute 30 cook time) which has been hugely popular.

“The daily costs of the oven are nothing compared to the saving of wastage, saving of oil, reduced cooking time and increased sales from the baked fish offering. I couldn’t operate without it now.”