In recent years, several models of rotary ovens have appeared on the market for professional pizzeria ovens. These are wood-fired and/or gas-fired ovens with a revolving platform. The intention behind these new products is exclusively to obtain uniform cooking, avoiding having to continuously and manually turn and move the pizzas on the base.

We at Ambrogi, in the context of our long and proudly renowned experience as manufacturers, have chosen not to follow the path of rotary ovens.

This clearly thought-out decision is the result of having found, against the only advantage of less manual movements of the pizzas, multiple negativities in rotating ovens. To name but a few, the very high purchase cost, above-average consumption, fast cooling of the platform and the constant need for maintenance.

That said, we have therefore focused on the management of pizzas in cooking, optimising the result.

Specifically, the particular shape of our domes creates a natural air flow to ensure a uniform temperature inside the oven, thus obtaining even cooking. Thanks to this technical device, the pizza chef will not have to turn and move the pizzas continuously but will need to intervene only once during cooking to even out each point of the pizza. Exactly like rotary ovens.

Why choose a fixed oven for pizzeria Ambrogi

In short, we at Ambrogi have managed to create a fixed oven with the same performance as the rotary one but without the problems that these present.

As we explain to our customers intrigued by the rotary oven, there are numerous advantages to owning an Ambrogi fixed oven.

• Lower initial cost.
• Lower consumption of wood or gas and no cost of electricity.
• No assistance cost.
• The fixed oven never loses heat so you can bake pizzas continuously without having to turn the surface empty to return to temperature.
• The operator will give the pizza half a turn as if working with a rotary oven, without however increasing consumption or cooling the grid.
• Better management of the various types of cooking.

The right shape, optimum yield, reduced consumption, excellent insulation and long service life are the basic requirements of our professional ovens. Thanks to the many years of experience in the sector, Ambrogi ovens, with their unmistakable aesthetic line and strong product personality, have technical construction characteristics that make them unique and unparalleled.

One of them is our thermal flywheel. This conglomerate for the accumulation of heat located between the cooking surface and the insulating material means that even in situations of continuous work the ground does not undergo temperature changes, remaining uniform even in areas away from the heat source. In addition to the undeniable advantages, we also help to maximise the skills and creativity of the pizza chef.

In short, the traditional fixed Ambrogi ovens guarantee excellent heat resistance and very high performance at low consumption. All this, without forgetting that lower consumption of wood or gas results in lower emissions into the atmosphere than other ovens on the market.