Description
AMPTO Serie S modular Electric Pizza oven 48-3/4″x28-3/4″x6-1/4″ (Chamber) – S120E3
Serie S 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
- Specs sheet
- User Manual
- Parts Diagram
- Brochure
What our Experts Think
- High‑performance modular design
The AMPTO Serie S Modular Electric Pizza Oven S120E3 features three electric deck chambers (48 ¾″ × 28 ¾″ × 6 ¼″), giving kitchens expanded baking capacity while maintaining a versatile, modular footprint. - Consistent, high‑heat baking
Equipped with refractory brick decks and powerful electric elements, it delivers even heat distribution and rapid recovery, producing crispy crusts and uniform cooking—batch after batch. - Programmable precision for quality control
Each deck supports customizable baking programs, making it easy to set and recall profiles for different pizza styles, improving consistency across shifts. - Sturdy, commercial‑ready construction
Built with stainless steel housing and durable components, this oven withstands the demands of 24/7 kitchen environments, while halogen interior lighting enhances visibility during load/unload. - Modular & scalable kitchen fit
Designed for stacking and expansion, it works with optional accessories (proofers, stands), allowing kitchens to grow capacity without replacing equipment. - Efficient workflow & user‑friendly controls
Independent deck controls and intuitive interfaces help reduce operator error and speed service, improving throughput in high‑volume settings.
Q&A
Q1: What are the chamber dimensions?
A: The S120E3 features a 48‑3/4″ × 28‑3/4″ × 6‑1/4″ baking chamber — excellent for multiple medium pizzas or high‑volume baking.
Q2: Is this oven modular?
A: Yes — part of the Serie S modular series, allowing flexible stacking or expansion to fit your kitchen layout and capacity needs.
Q3: What power source does it use?
A: It’s an electric pizza oven, delivering consistent heat with efficient energy use.
Q4: Is it suitable for commercial kitchens?
A: Yes — ideal for pizzerias, restaurants, cafés, and foodservice operations requiring reliable performance.
Q5: What types of products can it bake?
A: Perfect for pizzas, flatbreads, focaccias, calzones, and a variety of oven‑baked goods.
Q6: Does it provide even heat distribution?
A: Yes — engineered for uniform heat across the chamber for consistent cooking results.
Q7: How does modular design help?
A: Modular flexibility lets you add decks or stack units to expand capacity as your business grows.
Q8: Why choose the S120E3?
A: Combines commercial durability, flexible configuration, and dependable baking performance in one efficient electric oven.
Maintenance Tips
- Daily Deck Cleaning: After cooling, brush the baking surface to remove flour and food debris — supports even heat and crisp crusts.
- Avoid Water on Deck: Do not use water directly on the refractory or baking surface to prevent cracking.
- Clean Exterior: Wipe stainless steel surfaces with a soft, non‑abrasive cloth to maintain hygiene and appearance.
- Check Heating Elements: Inspect heating elements regularly for even heat distribution and proper performance.
- Verify Temperature Calibration: Regularly confirm thermostat accuracy to ensure consistent baking results.
- Inspect Door Seal & Hinges: Keep door gaskets and hinges clean and intact to minimize heat loss.
- Ventilation Maintenance: Keep vents clear of dust and debris to support efficient airflow and internal cooling.
- Weekly Deep Clean: Remove racks and trays; clean interior surfaces with food‑safe, non‑abrasive cleaners to reduce buildup.
- Electrical Inspection: Check electrical connections periodically for secure, reliable operation.
- Schedule Professional
Reviews
There are no reviews yet.