Zanolli - AVGVSTO®

Zanolli AVGVSTO®

The AVPN-certified electric dome oven

The Zanolli AVGVSTO® is an electric dome oven designed to recreate the spirit of a traditional Neapolitan oven while offering the advantages of modern professional electric equipment. AVPN-certified, it allows authentic Neapolitan pizza to be baked at temperatures of up to 500°C, with a baking chamber fully lined with refractory ceramic material for fast, even and controlled baking.

Integrated technologies

• 🍕 Electric dome oven for Neapolitan pizza
• 🏅 AVPN certification
• 🔥 Maximum temperature: 500°C
• ⏱️ Heat-up time of approximately 90 minutes
• 🧱 Baking chamber fully lined with refractory ceramic material
• 🧱 3 cm-thick refractory baking surface
• 📏 Baking chamber height: 12.5 cm
• 💨 Patented AIR TRAP SYSTEM®
• 🌡️ Independent ceiling / baking surface adjustment from 0 to 100%
• 📋 Management of 5 baking programs
• 🔄 Baking surface speed adjustment during baking and loading
• 💡 LED interior lighting
• 🪨 Special high-temperature rock wool thermal insulation
• 🚪 Insulated end-of-service door to retain heat
• 🧲 Retractable electromechanical controls
• 🌡️ Electronic temperature display
• 🛠️ Self-diagnostic system with error messages
• 🌐 Network connectivity with remote control
• 🧱 Aged black granite base
• 💨 Ø 15 cm opening for connection to an extraction system
• 🔥 Armoured heating elements
• 🛞 Base mounted on castors or feet
• 🧩 Oven can be dismantled into 5 sections to facilitate installation
• 🍕 Available versions: 6 or 9 pizzas

Available options

• 🧱 Base enclosed on three sides
• 🍕 Retractable pizza peel holder with accessories
• 🦶 Feet for the base available on request
• 🎨 Bronze or white finish at no additional cost
• 🎨 Other colours available as an option
• 🎨 Neutral dome that can be customized by the buyer
• 🧰 Retractable imperial accessory holder

What makes the AVGVSTO® different

The Zanolli AVGVSTO® stands out for its patented AIR TRAP SYSTEM®, which retains heat inside the baking chamber by creating an air barrier in front of the oven opening. This technology helps maintain even baking, including close to the oven mouth, while improving working comfort for the pizzaiolo.

This system reduces heat loss and can lower energy consumption by up to 30% compared with a dome oven without the AIR TRAP SYSTEM®, depending on production cycles. The AVGVSTO® therefore combines baking performance, energy efficiency and ease of use.

Another major feature is its appearance: the dome, aged black granite, retractable controls and absence of visible cables give it the look of a traditional wood-fired oven while operating entirely on electricity. It is an ideal solution for pizzerias looking for a certified, high-performance and elegant Neapolitan pizza oven without the constraints of wood.