The cooking surface of an Ambrogi oven is made in refractory bricks with a high alumina content, fired at more than 1200°C. Beneath these refractory tiles is a large amount of a conglomerate refractory material; its purpose is to guarantee a store of heat (thermal flywheel effect), preventing temperature fluctuations and therefore allowing pizzas to be cooked uninterruptedly during operational hours without having to pause and bring the oven back to temperature.
The cooking chambers of all Ambrogi professional pizza ovens are made using vibrated refractory concrete with high-alumina cement. Having spent 40 years constructing artisan ovens with cooking chambers of refractory brick, our experience led us to the use of refractory concrete.
This material allows us to give the dome of the oven a particular shape, for improved pizza cooking. Moreover, with wear and the passing of years, the bricks could become detached from the ceiling of the oven; now we can guarantee exceptionally long life for our domes.
The system we use to build our professional wood fired and gas fired pizza ovens allows them to reach optimal temperature very quickly, day after day.
Since the cooking chamber retains heat even through the night, this residual heat can be used to cook bread, focaccia and other items prior to lighting the fire for pizzas.
The size and shape of the mouth are proportional to the inner size of the oven, to ensure minimum fuel consumption and maximum performance.
The perfect insulation of the cooking chamber and surface prevents waste, as heat produced by the oven is directed solely to maximum efficiency in pizza cooking; this also entails considerable savings in fuel. What’s more, the refractory materials used for the surface are extremely long-lasting and require no special maintenance.
Yes, all the processes involved in producing the wood fired and gas fired ovens we sell are carried out at our premises on the outskirts of Milan.
All stages are done on site, from metalwork to construction and assembly, from the fine-tuning of refractory and structural materials to the installation and start-up of finished professional ovens in pizzerias and restaurants. In this, Ambrogi can boast several decades of experience.
Absolutely! All our professional wood and gas ovens have always be entirely hand-crafted by our expert Ambrogi team. All the processes involved in manufacturing the ovens are carried out on our premises on the outskirts of Milan. From metalwork to construction and assembly, from the fine-tuning of refractory and structural materials to the installation and start-up of the finished product in pizzerias and restaurants.
Every stage of the production and sale of our artisan pizza ovens is personally supervised by a member of the Ambrogi family. By doing this, Ambrogi guarantees customers superb quality and an unbeatable price-quality ratio.
Ambrogi wood and gas ovens are available in a range of models and sizes, to meet all our customers’ needs. There is also a wide choice of finishes. A unique and very special feature is the copper cladding, which makes some of Ambrogi’s models immediately recognisable. Alongside this classic and unmistakable finish, we also offer a variety of mosaic surfaces. You can choose the mosaic shade that best suits your decor, resulting in a unique and highly impactful artisan product.
The outside walls of the oven remain cool, which eliminates any problems of high temperatures close to the oven, and means that any type of coating can be used.
Ambrogi ovens can withstand extremely high working temperatures.
Ambrogi ovens are the perfect way to cook different types of pizza. Whether it’s classic pizza, cooked at a temperature of around 300°C, or those cooked at higher temperatures, such as Neapolitan pizza, which requires approximately 500°C.
Ambrogi have been building professional ovens with fixed cooking surfaces the traditional way since 1939. Every oven is adapted to the customer’s needs. Contact our staff for further information: together we’ll work out which model is best for your restaurant.
Where distance allows, we’ll take care of delivering and assembling the oven on your premises. Where it’s not possible for our staff to reach you and install the oven, all Ambrogi models are assembled at our factory and the palletised oven will arrive at your restaurant ready for use. If it’s not possible to bring a ready assembled oven into the premises, we’ll deliver our components kit.
The oven can be moved if necessary, because the structure has a built-in pallet with suitable support, which can be lifted and moved with forklift or manual pallet jack. However, it is essential that the pizza oven is kept in one piece and not dismantled.
Wood-fuelled ovens must be connected to a chimney with good draw, which allows the smoke to escape. The chimney should be built in accordance with legal requirements in the country of installation.
Gas-fuelled ovens can be used in a kitchen with an appropriate aspiration hood with forced air flow. The flow from the aspiration can also be used, but always when overseen by a specialist engineer.
Ambrogi ovens are designed for connection to a suitable 200 mm flue pipe, for both wood and gas versions. The standard outlet is female and 200 mm in diameter (the Jolly line is 150 mm); if the flue is less than 200 mm, we recommend consulting an expert to assess the draw capacity, as there are many variables.
Our Ambrogi staff do not product or install flue pipes, and neither do they connect ovens to flues.
Of course. Even in already installed wood fired ovens, it’s possible to introduce a special burner and shift to cooking with gas.
Yes, if required, our ovens can be fuelled by a mixture of wood and gas. The wood should be placed on the opposite side of the oven to the gas burner.
The heat sources should not be lit at the same time.
In general, wood in a gas oven is added for aesthetic reasons or because of temporary supply problems (short-term interruption of the gas supply).
It’s important to remember that for wood burning, the oven must be connected to a suitable chimney with natural draw.
No, because in Ambrogi traditional pizza ovens, both methods use a live flame, and thanks to the specific construction technique used for the cooking chamber, heat diffusion is even and steady. The result is fragrant, light and digestible pizzas from both types of cooking, wood and gas.
There’s no answer to this question, because there are numerous factors that determine the choice of a professional pizza oven. It depends on where the oven will be used and the pizza chef’s preferences, as well as many other variables.
There’s no doubt that tradition demands cooking in a wood oven, and this occupied all our attention for many years.
But there are some situations where it’s not possible to use a wood oven, due to specific technical reasons or personal preference. In some countries, firewood is difficult to source. In all these cases, it’s advisable to install a gas-fuelled oven.
Gas cooking is increasingly popular. The installation of a gas burner in a pizza oven avoids the problems of soot and ash and difficulties associated with storing wood, making the oven more practical to use. Simple use of the burner is guaranteed by intuitive electronic temperature control.
Ambrogi professional pizza ovens only need regular cleaning of the cooking surface.
You just need to keep the surface free from ash and cooking residue.
Under no circumstances should water be thrown onto the cooking surface; this would cause heat shock, damage the surface and compromise its performance and durability. The flue pipe should be cleaned regularly by specialist providers.
Every oven is accompanied by its certificate of conformity, and some models are UL-certified.
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Canada/U.S. UL MH60368