Description
AMPTO Serie S modular Electric Pizza oven 48-3/4″x28-3/4″x6-1/4″ (Chamber) – S120E1
Serie S Moretti Forni Pizza Oven, electric, deck-type, 48-3/4″x28-3/4″x6-1/4″H decks, (6) 14″, (3) 18″ pizza or (3) tray 26″x18″ capacity per deck, refractory brick baking surface, (100) customizable programs (per deck), 842°F max operating temperature, timer, (2) stainless steel bottom-hinged double doors, halogen lighting, stainless steel external structure, 208V/60hz/3ph 12kW/deck, CE, ETL, ETL-Sanitation, Made in Italy
Features
- Configure up to 3 deck.
- Proofer stainless steel cabinet, is an accessories
- Steamer is an accessories (special order)
- Multibake – Ideal for diversified production
-
Stonebake – Ideal for traditional pizza and entirely made of refractory stone
Manual
- Specs sheet
- User Manual
- Parts Diagram
- Brochure
What our Experts Think
- Spacious, versatile single‑deck design: The 48‑3/4″ × 28‑3/4″ × 6‑1/4″ chamber offers generous baking capacity for multiple pizzas or large trays—ideal for mid‑to‑high volume kitchens.
- Professional electric deck performance: Refractory brick baking surface ensures excellent heat retention and uniform temperature for consistently crisp crusts and evenly cooked toppings.
- Customizable baking control: Up to 100 programmable cooking programs with timer support precise repeatable results and flexible workflows.
- High heat capability: Reaches up to 842 °F (450 °C) for fast, artisan‑style baking that meets demanding commercial needs.
- Built for heavy use: Stainless steel exterior and dual bottom‑hinged doors with halogen lighting deliver durability and easy visibility during service.
- Modular scalability: Part of the Serie S system—can be configured with additional decks as operations grow.
- Certified commercial quality: CE, ETL, and ETL‑Sanitation listings support professional foodservice compliance.
- Best suited for: Pizzerias, restaurants, cafés, and catering kitchens seeking a reliable, high‑capacity electric pizza deck oven with consistent performance and flexibility.
Q&A
Q: What is the AMPTO Serie S S120E1 pizza oven?
A: A commercial modular electric pizza oven featuring a 48‑3/4″ × 28‑3/4″ × 6‑1/4″ chamber, precise electronic controls, and even heat distribution for consistent, professional baking results.
Q: What capacity does this oven offer?
A: Its chamber size supports medium batches of pizzas, perfect for establishments with moderate pizza output.
Q: Who is this oven best suited for?
A: Ideal for pizzerias, restaurants, cafés, concession stands, and commercial kitchens seeking reliable, energy‑efficient electric pizza baking.
Q: Does it deliver even baking results?
A: Yes — the design ensures uniform heat throughout the chamber for beautifully baked pizzas every time.
Q: Is it easy to operate?
A: Yes — intuitive electronic controls simplify temperature and timing adjustments, enhancing kitchen workflow.
Q: Can it bake foods other than pizza?
A: Yes — it’s also suitable for flatbreads, breads, pastries, and other oven‑baked items.
Q: Why choose the AMPTO Serie S S120E1?
A: It combines consistent commercial performance, compact footprint, and efficient electric operation, making it a solid choice for medium‑volume pizza baking needs.
Maintenance Tips
- Daily Cleaning: Brush crumbs and food debris from the stone deck; wipe exterior with a soft, damp cloth after cooling.
- Weekly Deep Clean: Remove trays/racks; clean deck and trays with non-abrasive, food-safe degreaser.
- Temperature Calibration: Check digital controls to ensure even top/bottom heat for consistent baking.
- Electrical Inspection: Inspect power cord, plug, and connections (220/60/1-3) for wear or damage.
- Ventilation: Ensure proper airflow around the oven to prevent overheating.
- Avoid Direct Water on Deck: Prevent cracking of refractory stone by avoiding water contact.
- NSF-Safe Cleaning Only: Use only food-safe cleaners on contact surfaces.
- Door & Seal Check: Verify hinges and gaskets maintain proper closure and heat retention.
- Professional Servicing: Periodically service heating elements, electronic controls, and deck to maintain efficiency and lifespan.
- Pro Tip: Consistent cleaning and temperature calibration ensure even baking and optimal crust quality.
Reviews
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