Zanolli - AVGVSTO PR ®

Zanolli AVGVSTO PR®

The dome oven with rotating baking surface for Neapolitan pizza and gastronomy

The Zanolli AVGVSTO PR® retains the appearance and spirit of a traditional dome oven while integrating a rotating baking surface designed to make the pizzaiolo’s work easier and improve baking consistency. Available in both electric and gas versions, it is designed for establishments looking for a premium, high-performance oven capable of handling significant production volumes.

Integrated technologies

• 🍕 Dome oven for Neapolitan pizza and gastronomy
• 🔄 Rotating baking surface
• 🔥 Maximum temperature: 500°C
• 💨 Patented AIR TRAP SYSTEM®
• 🧱 Baking chamber made from 100% refractory ceramic material
• 🧱 3 cm-thick refractory baking surface
• 📏 Baking chamber height: 21.5 cm
• 🍕 Capacity: 12 pizzas Ø 30 cm
• ⚡ Electric version available
• 🔥 Gas version available
• 🪨 Rock wool thermal insulation
• 🚪 Insulated end-of-service door to retain heat
• 🧱 45 cm aged black granite base
• 💨 Prepared for connection to a Ø 15 cm centralized extraction system
• 🔥 Armoured heating elements on the electric version
• 🛞 Base mounted on castors or feet
• 🧩 Oven can be dismantled into 5 sections to facilitate installation
• 🌐 Web App for remote oven control
• 🎛️ Remote adjustment of baking parameters
• 🔄 Adjustment of the speed and direction of rotation of the baking surface
• 📊 Analysis of machine usage data

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

What makes the AVGVSTO PR® different

The AVGVSTO PR® differs from the standard AVGVSTO® through its rotating baking surface, which facilitates loading, reduces the need for manual handling and helps provide more consistent baking. This feature makes it particularly interesting for pizzerias looking for controlled Neapolitan baking, improved working ergonomics and higher production capacity.

Its patented AIR TRAP SYSTEM® retains heat inside the baking chamber by creating an air barrier in front of the oven opening. This technology improves baking consistency, including near the oven mouth, while reducing heat loss and providing greater working comfort for the pizzaiolo.

With its customizable dome, discreet controls, aged black granite base and wood-free operation, the AVGVSTO PR® combines the visual appeal of a traditional oven with the precision of modern equipment, available in either electric or gas versions.