{"id":18253,"date":"2022-09-28T14:34:55","date_gmt":"2022-09-28T12:34:55","guid":{"rendered":"https:\/\/www.ambrogi.it\/forni-per-pizzeria-asporto-ambrogi\/"},"modified":"2024-05-28T15:49:42","modified_gmt":"2024-05-28T13:49:42","slug":"ovens-for-pizzeria-asporto-ambrogi","status":"publish","type":"page","link":"https:\/\/www.ambrogi.it\/en\/ovens-for-pizzeria-asporto-ambrogi\/","title":{"rendered":"Why Choose a Traditional Oven for Your Pizza Takeout"},"content":{"rendered":"

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Why Choose a Traditional Oven for Your Pizza Takeout<\/h1>\n

For mankind, the art of baking has always been one of the most important for the well-being of society. For a long time it has been handed down from father to son and has acquired an increasingly symbolic significance. Today, as in the past, the tools that are used in this craft have not changed much, and the oven is undoubtedly the most important tool for this art. Its introduction in the production of products such as bread or derivatives is very ancient, and has its roots in very distant populations. According to archaeological research, already homo sapiens about 29,000 years ago built what we can define as the ancestor of the wood-fired oven. It was actually a rudimentary buried pit covered with leaves in which food was placed inside. However, to understand when the real history of the wood-fired oven began, we have to wait until about 25,000 years later when a new population began to flourish in the Middle East: the Egyptians. This population undoubtedly went down in history for the introduction of modern baking techniques thanks in part to the use of a very advanced baking tool: the wood-fired oven. In fact, originally this device was constructed through the use of clay bricks that went to form a conical structure.<\/p>\n

Why Choose an Ambrogi Oven?<\/h2>\n

Ambrogi’s history traces its origins back to the 1930s when, in the center of Milan, Primo Ambrogi was able to take over from the old Carlo Bossi company, which had specialized in all work related to chimney works. Thanks to his skills, he was able to add to the Bossi company’s knowledge of refractory materials processing and metal carpentry, thus founding Ambrogi. The year 1939 is an important year for Ambrogi: in fact, in this period the first furnace is installed in a room in the center of Milan, gaining considerable success.<\/p>\n

How Are Ambrogi Ovens Made?<\/h2>\n

Ambrogi ovens<\/a>\u00a0are distinguished by some very distinctive features. From the point of view of shape they are characterized by a\u00a0cylindrical<\/strong>\u00a0structure. This choice allows the oven to be rotated, making it possible to install it even in an angular position, thus succeeding in obtaining a better optimization of space. The baking chamber, with its perfectly designed shape in fact is able to ensure excellent heat distribution and excellent maintenance of the internal temperature. If in the past the construction of\u00a0domes<\/strong>\u00a0was done with bricks, nowadays instead refractory concrete is preferred with a very innovative processing. By doing so, therefore, a significantly greater durability of the furnace is guaranteed.<\/p>\n

Refractory terracotta was chosen for the construction of the cooking surface. In fact, this material is able to ensure excellent temperature maintenance and insulation, thus unifying the baking. Underneath it there is also a\u00a0thermal flywheel<\/strong>\u00a0capable of storing a considerable amount of heat and releasing it, gradually during cooking. The insulation of the baking chamber and the top itself allow for minimal waste and even more efficient pizza baking.<\/p>\n

What are the available feeds?<\/h2>\n

Ambrogi began its production of kilns by choosing the very traditional\u00a0wood\u00a0<\/strong>as its feed. The results that this system is capable of guaranteeing, in reality, in terms of cooking management and aromas, which are produced, are very difficult to reproduce, but, in order to succeed in meeting the needs of clients, it has also begun to offer the possibility of opting for the\u00a0gas<\/strong>\u00a0one. In fact, this has the characteristic of avoiding the formation of soot and the storage of wood; factors that can prove to be as a particular obstacle in particularly small rooms. The choice, with regard to the power supply to be included in the furnace, depends on the customer’s needs and the place where the appliance will be installed. For many years Ambrogi has been supporting entrepreneurs in such a strategic sector as the catering industry, which is capable of constant innovation, and it does so by placing, at the center of its research, the customer and his needs, always keeping up with the times.<\/p>\n

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