AMPTO Serie S modular Electric Pizza oven 48-3/4"x49-1/2"x6-1/4" (Chamber) - S125E2 ICON
Serie S ICON Moretti Forni Pizza Oven, electric, deck-type, 48-3/4"x49-1/5"x6-1/4"H decks, (10) 14", (6) 18" pizza or (6) 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 chamber for serious throughput
The 48‑3/4" × 49‑1/2" × 6‑1/4" cooking chamber delivers ample space to bake multiple large pizzas or heavy orders at once — ideal for busy pizzerias and high‑volume kitchens.
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Modular electric design for consistent heat
Fully electric operation provides steady, controllable temperature distribution, reducing hot spots and ensuring uniform results across every bake.
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Optimized for electric‑only kitchens
Without gas or combustion systems, this oven suits environments where ventilation is restricted or gas isn’t available, while still delivering professional pizza quality.
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Scalable & space‑efficient layout
The modular footprint allows stacking or tandem configurations — boosting capacity without requiring extra kitchen space.
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Commercial‑grade durability
Built with heavy‑duty materials and designed for continuous daily use, this oven stands up to the demands of professional foodservice operations.
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User‑friendly controls
Simple, responsive controls make it easy for staff to set and maintain optimum baking conditions — reducing training time and operational errors.
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Versatile baking performance
Experts highlight its ability to produce consistent crust texture and toppings doneness across a variety of pizza styles, from classic Neapolitan to New York‑style.
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Best for high‑output electric pizza production
This model is recommended for kitchens prioritizing consistent performance, high capacity, and ease of use — a strong choice for restaurants and pizzerias relying on electric ovens for daily production.
Q&A
Q: What type of oven is this?
A: A commercial‑grade electric modular deck pizza oven built for professional kitchens, bakeries, and pizzerias.
Q: What are the baking chamber dimensions?
A: The chamber measures 48‑3/4″ wide × 49‑1/2″ deep × 6‑1/4″ high, offering spacious capacity.
Q: How many decks does the S125E2 ICON model include?
A: It includes 2 independent baking decks to boost productivity and output.
Q: How many pizzas can each deck handle?
A: Each deck fits approximately (10) 14″ pizzas, (6) 18″ pizzas, or (6) 26″×18″ trays.
Q: What power and control features are included?
A: Runs on 208 V / 60 Hz / 3‑phase, with 12 kW per deck, refractory brick baking surface, 100 customizable programs, and a built‑in timer for precision baking.
Q: What is the maximum temperature?
A: Heats up to 842 °F (450 °C) for fast, even baking with authentic crust results.
Q: What certifications and build quality features does it have?
A: ETL, ETL‑Sanitation, and CE certified with a robust stainless steel exterior, bottom‑hinged double doors, and halogen interior lighting.
Q: Can this oven be expanded?
A: Yes — the Serie S modular design allows configuration with up to 3 decks as your business grow
Maintenance Tips
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Clean After Each Use: Wipe the chamber, trays, and exterior to remove food residue and grease.
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Use Gentle Cleaners: Avoid abrasives or harsh chemicals that can damage stainless steel and heating elements.
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Inspect Electrical Components: Regularly check 220V/240V connections and wiring for wear or damage.
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Check Heating Elements: Ensure all elements heat evenly; replace any showing signs of wear.
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Maintain Ventilation: Keep air vents and passages free from dust and debris to prevent overheating.
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Inspect Door Seals: Check gaskets for wear to maintain heat retention and consistent baking.
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Stable Installation: Ensure the oven is on a level, secure surface for safety and performance.
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Scheduled Servicing: Follow manufacturer guidelines for professional inspection and preventive maintenance.
