AMPTO Serie S modular Electric Pizza oven 18-3/4x29x6-1/4 (Chamber) - S50E1
Serie S Moretti Forni Pizza Oven, electric, deck-type, 18-3/4"W x 29"D x 6-1/4"H decks, (2) 14", (1) 18" pizza or (1) 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/1ph 5.1kW/deck, CE, ETL, ETL-Sanitation, Made in Italy
Features
- Unit can be converted to 3ph under request (charge will apply)
- Configure up to 3 deck.
- Standard open frame base with caster is included
- Proofer stainless steel cabinet, is an accessories
- Multibake - Ideal for diversified production, smooth brick floor and metalized sides and ceiling.
- Stonebake - Ideal for traditional pizza and entirely made of refractory stone
Manual
What our Experts Think
- Compact yet professional pizza deck oven built for commercial environments with tight footprints.
- Chamber sized 18‑3/4″ × 29″ × 6‑1/4″ handles two 14″ pizzas, one 18″ pizza, or one 26″ × 18″ tray per deck—ideal for cafes, small restaurants, food trucks, and bistros.
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Electric deck design with refractory brick surface ensures excellent heat retention and distribution for crispy crusts and evenly baked toppings.
- Up to 842 °F (450 °C) max temperature with 100 customizable baking programs per deck allows precision baking across styles.
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Modular series flexibility: stackable/configurable up to 3 decks as operations grow.
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User‑friendly features: timer, halogen lighting, and bottom‑hinged stainless doors make operation smooth and efficient.
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Stainless steel construction with CE, ETL, and ETL‑Sanitation certifications supports durability and foodservice compliance.
- Excellent balance of compact size, high performance, and scalable throughput for quality pizza production in small to mid‑volume kitchens.
Q&A
Q: What is the oven’s capacity?
A: The chamber size is ideal for individual pizzas or small batches, making it well‑suited to limited counter space.
Q: Who is this oven best for?
A: Perfect for cafes, small pizzerias, food trucks, concession stands, and grab‑and‑go kitchens needing dependable electric baking.
Q: Does it offer consistent cooking?
A: Yes — even heat distribution and accurate temperature control ensure uniform results every time.
Q: Is it easy to use?
A: Yes — intuitive controls simplify temperature setting and operation.
Q: Can it bake other items besides pizza?
A: Yes — suitable for bread, flatbreads, pastries, and assorted baked items.
Q: What makes the Serie S stand out?
A: Its compact modular design, efficient electric performance, and reliable commercial quality make it ideal for small‑space, high‑output environments.
Maintenance Tips
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Daily Cleaning: Brush crumbs and food debris from the stone deck; wipe exterior with a soft, damp cloth after cooling.
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Weekly Deep Clean: Remove trays/racks; clean with non-abrasive, food-safe degreaser.
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Temperature Calibration: Check digital controls to ensure accurate top/bottom heat for consistent baking.
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Electrical Inspection: Inspect power cord and connections (220/60/1-3) for wear or damage.
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Ventilation: Ensure proper airflow around the modular oven to prevent overheating.
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Avoid Direct Water on Deck: Prevent cracking of the refractory stone by avoiding water contact.
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NSF-Safe Cleaning Only: Use food-safe cleaners on all contact surfaces.
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Professional Servicing: Schedule periodic servicing of heating elements and electronic controls to maintain efficiency and lifespan.
