AMPTO Gas Pizza Oven P110G 44'' x 44'' x 7'' (Chamber) - 2 Decks - P110G B2
Moretti Forni Pizza Oven, natural gas, deck-type, (2) 44"W x 44"D x 7"H decks, (22) 12" or (10) 18" pizza capacity, double-layer refractory brick baking surface, 840°F maxoperating temperature, (2) stainless steel bottom-hinged doors with tempered-glass & thermoplastic handles, halogen lighting, stainless steel external structure, 197,904 BTU, 110v/60/1-ph, 58.0kW, CE, ETL, ETL-Sanitation, Made in Italy
Features
- Standard base support included
- Proofer (Stainless steel cabinet enclosed base) is an optional
Manual
What our Experts Think
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Balanced capacity for busy kitchens
Dual 44″ × 44″ × 7″ gas chambers deliver strong throughput—ideal for restaurants, pizzerias, or catering operations that need consistent output without excessive footprint.
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Fast, professional heat performance
Natural gas operation with high BTU burners yields rapid heat‑up and recovery, reaching temperatures ideal for artisan and classic pizzas with crispy crusts and even toppings.
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Superior bake surface & construction
Refractory stone deck provides excellent heat retention and distribution, while stainless steel housing ensures commercial durability and easy cleaning.
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Efficient workflow design
Independent deck control lets staff bake different pizzas at different profiles simultaneously, and ergonomic doors make loading/unloading quick during peak service.
Q&A
Q1: What are the oven’s chamber dimensions?
A: Each deck has a 44″ × 44″ × 7″ chamber — spacious enough for multiple pizzas or large items per deck.
Q2: How many decks does it include?
A: It features 2 independent decks for simultaneous cooking.
Q3: Is this gas oven suitable for commercial kitchens?
A: Yes — built for pizzerias, restaurants, cafés, and other foodservice operations requiring reliable performance.
Q4: What fuel type does it use?
A: This model runs on gas, delivering quick heat-up and efficient operation.
Q5: Does it provide even cooking?
A: Yes — engineered for consistent heat distribution and uniform baking on every deck.
Q6: Can I cook foods other than pizza?
A: Absolutely — ideal for baking bread, flatbreads, calzones, pastries, and other oven‑baked items.
Q7: Is it energy efficient?
A: Gas heat offers efficient fuel use with rapid recovery between cycles.
Q8: Why choose a 2‑deck gas pizza oven?
A: The dual‑deck design balances capacity and footprint, boosting productivity without crowding kitchen space.
Maintenance Tips
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Daily Deck Cleaning: After cooling, brush stone decks to remove flour and food residue—ensures even heat and crisp crusts.
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Keep Deck Surface Dry: Avoid water on refractory stone to prevent cracking and thermal damage.
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Clean Exterior Stainless Steel: Wipe with a soft, non‑abrasive cloth to maintain hygiene and professional appearance.
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Inspect Burners & Gas Lines Weekly: Check for blockages or buildup and clean burner ports for consistent flame and temperature.
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Verify Thermostat Accuracy: Regularly confirm temperature readings on both decks for uniform baking.
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Check Door Seals & Hinges: Tight seals prevent heat loss and improve energy efficiency.
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Ventilation & Flue Cleaning: Keep vents and flue clear of dust/grease to support proper airflow and temperature control.
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Weekly Deep Clean: Remove trays and clean grease buildup inside chambers to reduce fire risk.
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Annual Professional Gas Service: Have valves, regulators, and ignition systems inspected for safe, dependable operation.
