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.