Some ovens perform well during busy service. Others are put to the ultimate test: 50 consecutive hours of non-stop baking, producing more than 1,600 pizzas without interruption. 

That was the challenge taken on by Attila Balazs, Hungarian pizza chef and Moretti Forni Ambassador. What began as a light-hearted idea soon became something far more meaningful, a real-world endurance test for X series, proving its ability to deliver consistent baking performance, operational efficiency and reliable results, even under extreme pressure. 

From a conversation between friends to a record-breaking challenge 

The idea was born during a conversation with a DJ friend about unusual endurance records. Someone had recently completed a 24-hour public reading marathon, prompting a simple question: why not attempt something similar with their greatest passions—pizza and music? 

The original plan was to bake continuously for 48 hours. But when Attila realised that the EFOTT Festival, which hosted the event, was celebrating its 50th anniversary, the decision was obvious: the challenge would last 50 continuous hours. 

From the very beginning, however, the goal extended far beyond setting a record. 

Out of the more than 1,600 pizzas baked, over 500 were donated to children's homes, homeless shelters, elderly care facilities and families in need. Part of the event's proceeds also helped fund the medical treatment of a seriously ill child. 

As Attila explains: 

"It wasn't just about standing in front of an oven for 50 hours. It was about proving that pizza can bring people together, create unforgettable experiences and truly make a difference." 

Over 1,600 pizzas. The same standard of quality. 

Throughout the challenge, X series handled a constantly changing production schedule. 

The oven wasn't simply baking pizzas continuously during peak demand. It also switched seamlessly between continuous baking, pre-baking and Refining®, replicating the dynamic workflow of a busy professional pizzeria—only pushed to the extreme. 

"Even after baking more than 1,600 pizzas, the oven delivered the same quality from the first pizza to the last." 

Thanks to dedicated baking programmes and the Power Booster function, performance remained remarkably consistent throughout the entire challenge. 

Only on a few occasions was a minor temperature adjustment required, and thanks to the oven's independent top and deck controls, corrections took just a few seconds. 

As Attila points out: 

"Customers don't care whether they're eating the first or the thousandth pizza of the day. They expect the same quality every time. X series made that possible throughout all 50 hours." 

A winning team. An untiring partner. 

Attila wasn't alone during the challenge. 

Three additional pizza chefs worked with X series, and their feedback was unanimous: 

- An intuitive interface that required virtually no training. 

- Less stress during the busiest moments. 

- More time and energy dedicated to making great pizza instead of managing the oven. 

The Smart Technology behind X series 

One of the biggest advantages became apparent before the challenge had even started. 

All baking recipes were programmed and saved in advance, allowing the team to work for 50 hours with almost no need to adjust baking parameters. 

"That made a huge difference," says Attila. 

"The integrated timer is one of the oven's most valuable features. There's no need to keep checking the pizzas while they're baking—you simply load the oven and unload them when the oven tells you to." 

The time saved could instead be invested in preparing ingredients, managing orders, interacting with customers and coordinating the team. 

Every product had its own dedicated baking programme and assigned baking chamber, creating an exceptionally efficient workflow. 

"After working non-stop for 50 hours, I can honestly say it was a pleasure working with X series." 

What an extreme stress test really reveals about a professional oven 

Asked what impressed him most after such an extraordinary challenge, Attila's answer comes immediately: 

"Its versatility. The same oven handled continuous pizza production while effortlessly switching to pre-baking and Refining®, always delivering the same consistent quality." 

That versatility is matched by ease of use. 

Programmable recipes, independent top and deck heat controls, integrated timers and intelligent baking functions allow pizza chefs to focus on the product rather than the equipment. 

The oven tells operators where to place the product and when it's ready, removing unnecessary complexity from the baking process. 

"For a pizzeria, that means much more than convenience. It means consistent quality, greater efficiency, fewer mistakes and faster service, even during the busiest periods." 

Attila concludes: 

"Our 50-hour challenge was probably one of the toughest real-world tests a professional oven could ever face. If it can perform flawlessly under these conditions, I'm confident it can handle any professional kitchen with ease." 

When an oven performs continuously for 50 hours, bakes more than 1,600 pizzas and maintains the same quality from start to finish, it demonstrates what truly matters in a professional kitchen: consistency, reliability and intelligent technology that supports the people behind every pizza.

In Senigallia, the rhythm of hospitality changes with the seasons. During the summer months, customer flows increase, service hours extend and maintaining consistency becomes an essential part.

Located on the seafront of this vibrant town in the Marche region, Scalo Zero was created around this very challenge: an all-day restaurant operating from breakfast through to after-dinner service, designed to deliver a seamless experience.

The project was launched in 2022.
"Scalo Zero started as a challenge," explains Simone Pongetti, the venue manager. 
"We already owned two restaurants in Senigallia and asked ourselves: why not open a third one and make it a pizzeria? 
It was something we had never done before."

During summer season, service intensifies significantly. On peak Saturdays, the restaurant handles substantial volumes for many consecutive hours.

"On a busy summer Saturday evening, we can produce around 400 pizzas," he says. "The restaurant may stop briefly and then immediately restart."

In such a demanding environment, high-performance baking technology becomes essential to ensure service continuity, smooth management of peak shifts and consistent product quality throughout the day.

To support this complex production model, Scalo Zero chose the S series oven.
The decision initially came from recommendations within the local foodservice professional community.

"I'd heard very positive feedback from other restaurateurs," says Pongetti. "When we visited Moretti Forni and tested the oven ourselves, we immediately realised it was on a completely different level compared to the oven we had previously used."

The restaurant customised the oven with two Fastbake and one Multibake deck.
This setup allows different products to be baked simultaneously while maintaining precision and consistency.

The two Fastbake chambers are dedicated to high-hydration contemporary pizza, while the Multibake is used for the Refining® process of pan pizzas and stretched pizza styles.

"We prepare them in our production lab," explains pizza chef Nunzio Moio, "and then complete the baking process here just before service."

One of the aspects that stands out most in Nunzio's experience and Neapolitan pizza background is the simplicity of managing the oven during service.

"I trained on wood-fired ovens," he explains, "which are demanding and require a great deal of time and attention. With S series, everything becomes much easier."

Consistent baking performance becomes especially important during periods of maximum workload.

"Once the pizza is inside, you may rotate it once if you want. Otherwise, you simply close the oven, and the baking remains even and uniform."

During peak hours, the Power-Booster function helps the oven maintain stable performance even under pressure.
Alongside this, the Eco-Standby function reduces energy consumption during quieter moments while keeping the oven ready for immediate restart.

"The Booster is fundamental," says Moio. "During the busiest shifts it increases deck heat and keeps everything running smoothly. The standby function is equally valuable during slower times because it preserves heat inside the oven."

Nunzio also highlights another key challenge for modern pizzerias: staff turnover.
"Training a new team member on this oven is very simple because it's intuitive and delivers consistent baking results."

Scalo Zero's menu is built around multiple pizza styles.
Alongside contemporary pizza, guests can enjoy ‘stirata’ – similar to pizza in pala - and pan pizzas, with offerings that evolve according to seasonality and customers.

"We use local ingredients, including the flours for our doughs," explains Pongetti, "but as a chef I enjoy exploring recipes from all over Italy, bringing flavours from Palermo, Veneto or Rome onto a pizza."

Nunzio confirms that customer preferences are also evolving.

"Our ‘stirata’ is the signature pizza," he says. "However, pan pizza is growing rapidly and customers are showing enormous appreciation for it."

Several signature pizzas remain central to the menu, including the Diavola Calabra, topped with 'nduja, stracciatella and olives, and the Tajamare, featuring seafood on a tomato base.
"Another best seller is the Scarpetta, with slow-cooked tomato, cream and 120-month-aged Grana cheese shavings."

On the Senigallia waterfront, Scalo Zero has developed a fresh and forward-looking approach to hospitality, combining vision, technology and quality.