AMPTO Serie S modular Electric Pizza oven 18-3/4x29x6-1/4 (Chamber) - S50E2
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
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Commercial‑grade modular flexibility
The AMPTO Serie S modular Electric Pizza oven S50E2 features two electric deck chambers (18 ¾″ W × 29″ D × 6 ¼″ H), perfect for kitchens that need versatile, scalable pizza baking within a smaller footprint.
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Efficient, high‑heat performance
Reaches up to 842 °F (450 °C) with refractory brick baking surfaces for fast, consistent heat retention—producing crispy crusts and even bake quality every cycle.
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Programmable precision
Each deck supports up to 100 customizable baking programs, so operators can dial in profiles for different pizza styles or products with repeatable results.
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Durable, easy‑maintain design
Stainless steel construction, bottom‑hinged double doors, and halogen interior lighting combine for rugged durability and effortless monitoring during service.
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Modular & scalable kitchen fit
Designed to stack up to three decks and works with optional accessories (like proofers and stands), letting businesses grow capacity without swapping equipment.
Q&A
Q1: What are the chamber dimensions?
A: The S50E2 features an 18‑3/4″ × 29″ × 6‑1/4″ chamber — ideal for individual pizzas and specialty items.
Q2: Is this oven modular?
A: Yes — the Serie S design allows flexible stacking and configuration to fit space and production needs.
Q3: What type of power does it use?
A: It’s an electric pizza oven, offering consistent heat and energy‑efficient performance.
Q4: Is this suitable for commercial kitchens?
A: Yes — built for pizzerias, cafés, concession stands, and food‑service operations with compact space.
Q5: What can I cook besides pizza?
A: Great for flatbreads, calzones, focaccias, pastries, and small baked products.
Q6: Does it provide even heat distribution?
A: Yes — engineered for consistent heat across the cooking chamber for uniform results.
Q7: How does the modular design help?
A: Modular stacking lets you expand capacity as needed without major renovations, increasing throughput.
Q8: Why choose the S50E2?
A: It’s compact, energy‑efficient, and versatile — perfect for operations needing precise baking in limited space.
Maintenance Tips
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Daily Deck Cleaning: After cooling, brush the stone or baking surface to remove flour and food debris—this helps maintain even heat and crisp crusts.
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Avoid Water on Deck: Do not pour water on the refractory surface to prevent cracking and reduced performance.
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Clean Exterior Surfaces: Wipe stainless steel with a soft, non‑abrasive cloth to maintain hygiene and a professional look.
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Check Heating Elements Regularly: Inspect for even heating; uneven elements can cause inconsistent bake results.
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Verify Temperature Calibration: Ensure digital/electronic controls are accurate for consistent cooking results.
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Inspect Door Seal: Keep the gasket and hinges clean and intact to minimize heat loss and improve efficiency.
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Ventilation Care: Keep vents free of dust and debris to support proper airflow and cooling of internal components.
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Weekly Deep Clean: Remove racks/trays and clean interior surfaces with food‑safe, non‑abrasive cleaners.
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Professional Servicing: Schedule periodic checks on electrical connections and controls for safe, dependable operation.
