Description
AMPTO iDeck Digital Control Electric Pizza Oven 61x66x14 cm chamber. 2 Deck – ID-D 60.60
iDeck Pizza Oven, electric, digital control panel, (2) 24″W x 26″D x 5-1/2″H deck, (8) 12″ or (2) 18″ pizza, (2) 16″ x 22″ sheet pans capacity, 840°F max operating temperature, dual temp technology, electronic controls, (1) stainless steel bottom-hinged door, halogen lighting, refractory brick baking surface, stainless steel external structure, 8.4kW, CE, Made in Italy
Features
- Open frame support with casters and tray support is included
- Proofer cabinet is an optional
- Hood is an optional
- Stackable kit is an optional
- 230V/60-50hz/1ph or 3ph
Manual
- Specs Sheets
- Parts manual
- Composition
- User Manual
- Brochure
What our Experts Think
- Compact yet commercial-grade performance
With dual 61 x 66 cm chambers, this model is ideal for kitchens needing consistent output in limited space—handling up to 8 x 12” pizzas or 2 x 18” pizzas simultaneously. - Digital precision for repeatable baking
Advanced digital control panel with independent top & bottom heat zones allows chefs to fine-tune baking profiles for perfect crust texture and even cooking every time. - High-temperature capability for authentic results
Reaches up to 840°F (450°C), delivering the intense heat needed for fast bake times and artisan-style pizzas with excellent recovery between batches. - Refractory stone deck for superior crust quality
Premium brick baking surface ensures optimal heat retention and even distribution, producing crispy bases and well-developed structure. - Engineered for durability & daily use
Built with stainless steel construction and commercial-grade components, ensuring long-term reliability in demanding foodservice environments. - Efficient workflow with dual-deck operation
Independent chambers, halogen lighting, and ergonomic access enable simultaneous baking of different orders with full visibility and control. - Flexible setup & scalability
Includes stand with casters and supports optional hood, proofer, and stackable configuration, making it adaptable as your business grows.
Q&A
Q1: What is the capacity of this oven?
A: It features 2 decks, each with a 61 × 66 × 14 cm chamber, ideal for small to medium pizza production.
Q2: Is this oven suitable for commercial use?
A: Yes, it’s designed for pizzerias, cafés, and restaurants needing reliable electric baking performance.
Q3: What type of control system does it use?
A: It comes with a digital control panel for precise temperature settings and consistent results.
Q4: What can I cook besides pizza?
A: You can bake bread, pastries, flatbreads, and other oven-based items with ease.
Q5: Does it ensure even heat distribution?
A: Yes, it delivers uniform heat across each deck for evenly baked products.
Q6: Is it energy efficient?
A: The electric design ensures efficient energy usage while maintaining stable baking temperatures.
Q7: Is the oven durable?
A: Built with commercial-grade materials, it is made for long-term use in busy kitchens.
Q8: Why choose a double deck oven?
A: The 2-deck configuration allows you to cook multiple batches simultaneously, boosting productivity and reducing wait times.
Maintenance Tips
- Clean Refractory Stone Daily: Brush off flour and food debris—this preserves even heat distribution and crust quality.
- Keep Deck Dry: Avoid water on the brick surface to prevent cracking and thermal damage.
- Wipe Digital Controls Carefully: Use a soft, dry cloth to protect sensitive electronic temperature systems.
- Weekly Deep Cleaning: Clean stainless steel interior/exterior with non-abrasive, food-safe cleaners to maintain hygiene.
- Check Dual Temperature Settings: Regularly verify top & bottom heat calibration for consistent multi-deck baking results.
- Inspect Door Seal & Hinges: Tight sealing maintains high temperatures (up to 840°F) and improves efficiency.
- Maintain Ventilation & Airflow: Keep vents clear of grease/dust to prevent overheating and ensure stable performance.
- Monitor Heating Elements: Routine inspection supports uniform baking and reduces downtime in busy kitchens.
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