The Zanolli Augusto, written AVGVSTO by the manufacturer, is an electric dome pizza oven that reaches 500 °C. It comes in three models: the AVGVSTO 6E at €12,000 (6 pizzas Ø 33 cm), the AVGVSTO 9E at €14,000 (9 pizzas Ø 33 cm) and the AVGVSTO PR E EM at €19,500, the rotating deck version (12 pizzas Ø 30 cm).
This page brings together the figures we are asked for most often before a quote: the price, the price per pizza slot, the payback time, the options, the dimensions, the electrical power, the consumption and the differences between the three models.
| AVGVSTO 6E | AVGVSTO 9E | AVGVSTO PR E EM | |
|---|---|---|---|
| Price | €12,000 | €14,000 | €19,500 |
| Deck | fixed | fixed | rotating |
| Capacity | 6 pizzas Ø 33 cm | 9 pizzas Ø 33 cm | 12 pizzas Ø 30 cm |
| Price per pizza slot | €2,000 | about €1,560 | about €1,625 |
| Baking chamber | 104 x 70 x 12.5 cm | 104 x 105 x 12.5 cm | Ø 130 cm |
| Overall dimensions (W x D x H) | 162 x 180 x 216 cm | 191 x 212 x 218 cm | 191 x 205 x 220 cm |
| Maximum power | 14.4 kW | 19.2 kW | 27 kW |
| Average power draw | 7.2 kW | 8.6 kW | 13.6 kW |
| Power supply | 400 V | 400 V | 400 V |
| Weight | 455 kg | 550 kg | 500 kg |
| Maximum temperature | 500 °C | 500 °C | 500 °C |
Configure the AVGVSTO 6E · Configure the AVGVSTO 9E · Configure the AVGVSTO PR E EM
How much does a Zanolli Augusto cost?
The AVGVSTO 6E costs €12,000, the 9E €14,000 and the rotating deck PR E EM €19,500. The oven is delivered with its open stand on wheels, which is included in the price.
The price per pizza slot
Comparing list prices alone is misleading. The most useful indicator is the price of the oven divided by the number of pizzas it bakes at the same time:
- AVGVSTO 6E: €2,000 per slot;
- AVGVSTO 9E: about €1,560 per slot;
- AVGVSTO PR E EM: about €1,625 per slot.
The 3 extra pizzas of the 9E cost only €2,000: of the two fixed deck ovens, it offers the better price-to-capacity ratio. The PR E EM sits between the two, but its slots are sized for 30 cm pizzas rather than 33 cm, and its price includes the rotating deck.
The options
| Option | Price |
|---|---|
| Open stand | included |
| Stand closed on 3 sides | €1,600 |
| Closed stand with doors | €2,060 |
| Touch control | €1,050 |
| Feet for the stand, in addition to the wheels | €400 |
| Retractable peel holder with accessories | €1,500 |
| Refractory ceramic deck (baking below 400 °C) | no extra charge |
| Biscotto di Sorrento deck (baking above 400 °C) | no extra charge |
Budget example: an AVGVSTO 9E with a stand closed on 3 sides and touch control comes to €16,650.
The dome is available in bronze or white as standard. Red, blue and gold can be chosen when ordering, and a neutral dome can be supplied so that you can have it decorated yourself.
Two things to know about the invoice. Businesses established in a European Union country other than Italy, with a valid intra-community VAT number, are not charged Italian VAT. Transport is quoted according to the delivery address.
To see how these prices compare with other brands, read our guide Neapolitan Pizza Oven Prices: IZZO vs Zanolli vs Cuppone (2026).
How long does it take for a Zanolli Augusto to pay for itself?
The calculation is simple: divide the price of the oven by the margin you make on each pizza.
With a margin of €5 per pizza and 80 pizzas per service, for a pizzeria open six days a week:
| AVGVSTO 6E | AVGVSTO 9E | AVGVSTO PR E EM | |
|---|---|---|---|
| Price | €12,000 | €14,000 | €19,500 |
| Pizzas to sell to pay off the oven | 2,400 | 2,800 | 3,900 |
| Number of services | 30 | 35 | about 49 |
| Duration | about 5 weeks | about 6 weeks | about 8 weeks |
The rotating deck model is aimed at high-volume pizzerias that exceed this pace. At 120 pizzas per service, the AVGVSTO PR E EM is paid off in about 33 services, which is less than six weeks.
This example is deliberately simplified: it leaves out options, transport and electricity. What it mainly shows is that the price gap between two models is recovered quickly. The €2,000 separating the 6E from the 9E represents 400 pizzas, or five services. Conversely, an oven that is too small loses you sales on every busy evening.
Is the Augusto a Neapolitan oven?
Yes. The Augusto is certified by the AVPN (Associazione Verace Pizza Napoletana), the association that safeguards traditional Neapolitan pizza. Although electric, it is recognised as equivalent to a wood-fired oven for this type of baking.
Three features make it suitable for Neapolitan pizza:
- a maximum temperature of 500 °C, reached in 90 minutes on the fixed deck models and in 80 minutes on the rotating deck model;
- a chamber fully lined with refractory ceramic, with a 3 cm thick deck;
- a choice of deck when ordering: biscotto di Sorrento for baking above 400 °C, refractory ceramic for baking below.
At these temperatures, a Neapolitan pizza bakes in about 90 seconds.
The top and the deck are adjusted separately, from 0 to 100%. The oven can therefore also bake a classic pizza at a lower temperature: simply choose the deck that matches your menu.
To understand what the certification covers, read AVPN Pizza Explained: Rules, Approved Ovens & Affiliation. And on the underlying question: Can You Make Authentic Neapolitan Pizza in an Electric Oven?
What electrical power and what consumption?
The Augusto runs on a 400 V supply. Maximum power is 14.4 kW for the 6E, 19.2 kW for the 9E and 27 kW for the PR E EM. This is the figure to give your electrician so they can check your supply contract and your distribution board.
This maximum power is mainly used while the oven heats up. Once hot, it draws far less: Zanolli states an average power draw of 7.2 kW for the 6E, 8.6 kW for the 9E and 13.6 kW for the PR E EM.
To estimate your consumption, multiply this average draw by your operating hours. Over a 5-hour service, that comes to roughly:
- 36 kWh for the AVGVSTO 6E;
- 43 kWh for the AVGVSTO 9E;
- 68 kWh for the AVGVSTO PR E EM.
This is an order of magnitude: actual consumption depends on the working temperature, the loading pace and the heat-up time.
What the Air Trap System does
In a dome oven, heat escapes through the mouth. The patented Air Trap System recovers the hot air that builds up under the dome and creates an air barrier in front of the opening. Compared with a dome oven without it, Zanolli states:
- 20% lower consumption over eight-hour production days;
- up to 30% lower over longer days;
- even baking right up to the edge of the mouth, where a conventional oven bakes less well;
- less heat thrown back at the pizzaiolo.
Fixed deck or rotating deck?
The AVGVSTO 6E and 9E have a fixed deck: the pizzaiolo turns each pizza with the peel, as in a wood-fired oven. The AVGVSTO PR E EM has a rotating deck 130 cm in diameter: the deck does the turning, and each pizza comes back past the mouth at regular intervals.
The rotating deck brings three things during service:
- even baking without handling, since every pizza follows the same path;
- fewer movements, so the station can be entrusted to a less experienced person;
- consistency that holds when the pace picks up.
The PR E EM manages 5 baking programmes. For each one, you set the time, the temperature, the deck speed during baking and its speed during loading. It connects to the network and can be controlled remotely.
The fixed deck keeps the advantage for anyone who wants to work the traditional way, with a budget €5,500 to €7,500 lower.
Dimensions and installation
An oven weighing 450 to 550 kg has to be able to get into the premises. The Augusto can be dismantled into 5 parts, which makes difficult access easier.
Once in place, allow for the following footprint:
- AVGVSTO 6E: 162 x 180 cm, 216 cm high;
- AVGVSTO 9E: 191 x 212 cm, 218 cm high;
- AVGVSTO PR E EM: 191 x 205 cm, 220 cm high.
Check your ceiling height: all three models are over 2.15 m tall.
The oven cannot be separated from its stand, which is fitted with wheels or feet. The aged black granite shelf projects 45 cm in front of the mouth. A 15 cm diameter outlet allows connection to your extraction system.
Extraction requirements depend on your premises and on the regulations in your country. Have the installation approved by your installer before ordering.
The Augusto is designed for a fixed installation in a pizzeria: it is too bulky for a food truck or very small premises.
Give us the full address and access details as soon as you request a quote: the feasibility of transport depends on them. The details are explained in Professional Pizza Oven Delivery in Europe and Internationally.
Retractable controls or touch screen?
As standard, the Augusto's controls are electromechanical and hidden behind a sliding door: no cable or button is visible, and the oven keeps the look of a wood-fired oven. They display the temperatures, adjust the top and the deck separately, and report faults with an error message.
The touch control, a €1,050 option, gives access to the Zanolli Web App. From a computer or a phone, you can:
- start a baking programme;
- change the temperature, the power of the top and the deck, and the baking time;
- track consumption and the oven's periods of use;
- spot a malfunction before it becomes a breakdown.
6E, 9E or PR E EM: which one should you choose?
Choose the AVGVSTO 6E if your production fits within 6 pizzas per batch, or if space and electrical power are limited: it is 29 cm narrower than the other two and requires 14.4 kW.
Choose the AVGVSTO 9E if you have service peaks, takeaway sales on top of the dining room, or if you plan to grow. For €2,000 more, you gain 3 slots.
Choose the AVGVSTO PR E EM if consistency matters more than technique, if several people take turns at the oven or if you serve a lot of pizzas in a short time. In that case, check your electrical installation: it requires 27 kW.
To size your oven correctly, read What Pizza Oven Capacity Should You Choose for Your Production Volume?
Getting a quote for a Zanolli Augusto
The configurator shows the price of your oven with its options. You then receive a written quote, including the cost of transport to your address.
- Configure the AVGVSTO 6E (6 pizzas)
- Configure the AVGVSTO 9E (9 pizzas)
- Configure the AVGVSTO PR E EM (rotating deck)
- See the full Zanolli Augusto product page
To find out more about the manufacturer: Zanolli: Over 70 Years of Experience in Professional Pizza Ovens.
FAQ
What is the price of a Zanolli Augusto oven?
The AVGVSTO 6E (6 pizzas Ø 33 cm) costs €12,000, the AVGVSTO 9E (9 pizzas Ø 33 cm) costs €14,000 and the rotating deck AVGVSTO PR E EM (12 pizzas Ø 30 cm) costs €19,500, open stand on wheels included, excluding options and transport.
What is the price per pizza slot of a Zanolli Augusto?
€2,000 per slot for the AVGVSTO 6E, about €1,560 per slot for the 9E and about €1,625 per slot for the rotating deck PR E EM, whose slots are sized for 30 cm pizzas.
How long does it take for a Zanolli Augusto oven to pay for itself?
With a margin of €5 per pizza and 80 pizzas per service, the AVGVSTO 6E is paid off after 2,400 pizzas, i.e. 30 services or about 5 weeks at six days a week. The 9E is paid off after 2,800 pizzas (35 services, about 6 weeks) and the PR E EM after 3,900 pizzas (about 49 services, 8 weeks). This simplified calculation leaves out options, transport and electricity.
What is the difference between the AVGVSTO 6E and the 9E?
Capacity. The 6E bakes 6 pizzas Ø 33 cm in a 104 x 70 cm chamber, the 9E bakes 9 in a 104 x 105 cm chamber. The 9E requires 19.2 kW instead of 14.4 kW and has a footprint of 191 x 212 cm instead of 162 x 180 cm.
Is the Zanolli Augusto suitable for Neapolitan pizza?
Yes. The Augusto is certified by the AVPN (Associazione Verace Pizza Napoletana). It reaches 500 °C, its chamber is fully lined with refractory ceramic and it can be supplied with a biscotto di Sorrento deck for baking above 400 °C.
What electrical power does a Zanolli Augusto need?
It needs a 400 V supply. Maximum power is 14.4 kW for the AVGVSTO 6E, 19.2 kW for the 9E and 27 kW for the rotating deck PR E EM.
How much electricity does a Zanolli Augusto oven use?
Zanolli states an average power draw of 7.2 kW for the 6E, 8.6 kW for the 9E and 13.6 kW for the PR E EM. Over a 5-hour service, that comes to roughly 36, 43 and 68 kWh. The Air Trap System reduces consumption by 20 to 30% compared with a dome oven without it.
What are the dimensions of the Zanolli Augusto?
The AVGVSTO 6E measures 162 x 180 x 216 cm and weighs 455 kg. The 9E measures 191 x 212 x 218 cm and weighs 550 kg. The PR E EM measures 191 x 205 x 220 cm and weighs 500 kg. The oven can be dismantled into 5 parts to make installation easier.
What is the difference between the fixed deck Augusto and the rotating deck Augusto?
On the 6E and 9E, the deck is fixed and the pizzaiolo turns the pizzas with the peel. On the PR E EM, the 130 cm diameter deck rotates: baking is even without handling, and 5 programmes set the time, temperature and rotation speed.
How long does the Zanolli Augusto take to reach 500 °C?
90 minutes for the fixed deck 6E and 9E models, and 80 minutes for the rotating deck PR E EM model.
