The LLKP30 Pizza Press is typically used to produce perfectly uniform pizza bases, but has also proved itself highly adaptable, having been introduced as the ideal piece of kit for the creation of ‘Naanwiches’, by Uxbridge street food pop-up and healthier eating champion, Naked Naan.
The stainless steel, stylish Cuppone Pizza Press has highly advanced heated plates, as suited to turning out perfectly pressed naan bread as they are pizza bases. Each layer of dough pressed in it is finished off with a coating of starch gel, which serves a very useful purpose. It suppresses the gas produced when the dough is fermenting, helping to create the ideally pressed piece of naan or pizza.
By introducing technology into its food service, Naked Naan was able to guarantee a quick turnaround of its naanwiches – fun-filled naan breads that it served for 12 weeks in Uxbridge and which it will now be taking to other areas as the popularity of pop up street food increases.
With the Cuppone Pizza Press on board, Naked Naan was able to deliver on its grab-and-go positioning, through fast service and the capability of dealing with the high peaks in daytime trade very simply and effectively. No training was required, enabling the fast-food pop-up to get up and running very speedily.
Naked Naan’s owner, Shushma Kumar thinks the introduction of this technology has been nothing short of a revolution, replacing the hand-rolling of dough and all the time and energy wasted on that process.
Shushma says: “We can now create perfect naan bread every time, with a consistency and perfect shaping and sizing. I would call the Linda Lewis Kitchens’ Cuppone Pizza Press the ‘Rolls Royce’ of the catering world.”
The Cuppone Pizza Press comes in five different sizes, with plates ranging in size from 300mm to 500mm. It also has an optional mobile stand, with a flour drawer and room to house 600x400mm dough trays. As Naked Naan discovered, it takes up little space and is the reliable dough press that will always turn up for work and put in long, tireless shifts.
There’s no reason why it cannot be an asset for other Indian caterers wishing to turn around naan bread quickly and effectively, Indian food outlets should consider how it could benefit them and put innovation right at the heart of their kitchen.