AMPTO Serie S modular Electric Pizza oven 48-3/4"x28-3/4"x6-1/4" (Chamber) - S120E2 ICON
Serie S ICON 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
What our Experts Think
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High‑capacity modular deck oven with a 48‑3/4″ × 28‑3/4″ × 6‑1/4″ chamber, perfect for busy pizzerias and commercial kitchens needing reliable throughput.
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Dual electric decks allow simultaneous baking of multiple pizzas or trays, boosting productivity during peak service.
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Refractory brick baking surfaces deliver excellent heat retention and distribution, producing crispy, evenly cooked crusts every cycle.
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100 customizable programs per deck plus a built‑in timer offer precise control for consistent results and operational efficiency.
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Commercial‑grade build quality: stainless steel exterior, bottom‑hinged double doors, and halogen lighting support durability and ease of use.
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High max temperature (≈842 °F) supports fast, artisan‑style baking for a wide range of pizza styles.
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Modular & scalable design: configure up to three decks as your kitchen’s needs grow.
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Certified for foodservice: CE, ETL, and ETL‑Sanitation listings ensure safety, sanitation, and professional performance.
- Ideal for mid‑to‑large cafés, pizzerias, restaurants, and catering operations seeking consistent quality and high‑volume electric baking.
Q&A
Q: What is the AMPTO Serie S S120E2 ICON pizza oven?
A: A commercial modular electric pizza oven with an 18‑inch deck area (48‑3/4″ × 28‑3/4″ × 6‑1/4″ chamber), precise electronic controls, and efficient heat distribution for consistent baking.
Q: What capacity does this oven offer?
A: The chamber size accommodates medium batches of pizzas, ideal for busy kitchens needing reliable throughput.
Q: Who is this oven best suited for?
A: Ideal for pizzerias, restaurants, cafés, food courts, and commercial kitchens seeking dependable electric baking performance.
Q: Does it provide consistent and even baking?
A: Yes — engineered for uniform heat distribution and accurate temperature control, ensuring evenly baked pizzas every cycle.
Q: Is it easy to operate?
A: Yes — intuitive electronic controls make temperature and timing adjustments simple, enhancing workflow efficiency.
Q: Can it bake items other than pizza?
A: Yes — suitable for flatbreads, breads, pastries, and various oven‑baked foods.
Q: What makes the ICON model special?
A: The ICON series styling and modular design allow flexible kitchen integration and a modern, professional appearance.
Maintenance Tips
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Daily Cleaning: Brush crumbs and food debris from stone decks; wipe exterior with a soft, damp cloth after cooling.
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Weekly Deep Clean: Remove trays/racks; clean decks and trays with non-abrasive, food-safe degreaser.
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Temperature Calibration: Verify digital controls for accurate top/bottom heat distribution.
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Electrical Inspection: Check power cord, plug, and connections (220/60/1-3) for wear or damage.
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Ventilation: Keep airflow around the modular oven clear to prevent overheating.
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Avoid Direct Water on Decks: Prevent cracking of 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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Door & Seal Check: Ensure hinges and gaskets maintain proper closure and heat retention.
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Professional Servicing: Periodically service heating elements, electronic controls, and decks to maintain efficiency and lifespan.
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Pro Tip: Regular cleaning + precise temperature calibration ensures even baking and optimal crust quality.
