RV PRO

December '19

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42 • RV PRO • December 2019 rv-pro.com A F T E R M A R K E T I n Europe, Omnia Sweden's Omnia recreational stovetop oven enjoys a strong reputation with RVers there for its ability to make freshly baked bread, casseroles and other foods on a stovetop. In fact, almost everything that can be heated, baked or cooked in a fixed, domestic oven can be baked in an Omnia, which sends heat to both the top of the dish and underneath, resulting in convection heating similar to that of a full-size oven. With success in the European RV and marine markets (the company sells about 50,000 ovens a year), the company behind the 70-year-old product has now turned its attention to the much larger North American RV and marine markets. Omnia Sweden believes American RVers will appreciate the product for many of the same reasons it has proven popular in Europe – namely, the ability to use it for camping off the grid, camping small, or simply cooking with less mess, according to Gustaf Lunden, CEO Koala Marketing U.S. Corp., which is distrib- uting the product in North America. "The main feature of the Omnia is that you can cook oven food without an oven installed in the RV. You can also do it without electricity. That way, you can bake when you're camping off-grid," he says. "It's super common to do small baked goods like pre-baked bread, pizza, lasagna and fries. Whatever you cook in an ordinary oven, you can do in the Omnia, but you get a different shape. A cake or lasagna will be in a circle, but still oven baked." Omnia Sweden's stovetop oven is a hit in Europe. Now the Swedish company behind the product sees strong prospects in expanding to the North American RV and marine markets. By Darian Armer Swedish Swedish Delight Delight Koala Marketing U.S. CEO Gustaf Lunden cooks a dish using his company's Omnia stovetop oven in an RV. Lunden is looking to expand the Swedish's company's reach to the U.S. RV market.

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