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BUSINESS: Chef Matt Elias and the staff at Saltwater Oyster Depot are hoping to not have to worry so much about burning their forearms while putting food into their new oven.   David Briggs

Since it opened in Inverness over three years ago, Saltwater Oyster Depot has done a lot with a little—that is, with two small, 30-year-old pizza ovens and a few induction burners.

“At first we were like, ‘Nothing will stop us! We’ll do it!’ But now we realize there are limits,” executive chef Matt . . .

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