AMPTO Neapolis Pizza Oven, capacity for 9 Pizzas (12''/30cm) - NEAPOLIS 9
Moretti Forni Pizza Oven, electric, interior brick deck, 950°F max temperature, (9) 13" pizza capacity, electronic temperature control, (20) customizable programs, removeable stainless steel door, includes proofer with slides & internal lighting, 21.5kW, CE, cETLus, ETL-Sanitation, Made in Italy
Manual
What our Experts Think
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Authentic high‑capacity deck oven
The AMPTO Neapolis 9 Pizza Oven is a commercial‑grade electric deck oven designed to bake up to 9 × 12″ pizzas (30 cm) at once—ideal for medium‑volume pizzerias, restaurants, and foodservice kitchens.
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Professional‑level heat performance
Powered to reach up to 950 °F (510 °C) with a refractory brick deck, it delivers fast heat retention and even cooking for crisp crusts and consistent results.
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Advanced electronic controls
Equipped with 20 customizable programs and precise electronic temperature management, operators can dial in profiles for different pizza styles with repeatable quality.
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Integrated proofer streamlines workflow
Includes a built‑in proofer with internal lighting and slides, making dough proofing and staging more efficient in busy kitchens.
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Durable Italian craftsmanship
Made with interior brick deck, removable stainless steel door, and robust electronics, and certified to CE, cETLus & ETL‑Sanitation standards for commercial use.
Q&A
Q1: What is the pizza capacity?
A: It can bake up to 9 pizzas (12″/30 cm) at once — ideal for busy commercial kitchens.
Q2: What type of oven is this?
A: This is an electric deck pizza oven with an interior brick deck for professional baking performance.
Q3: What temperature range does it reach?
A: It reaches up to 950 °F (510 °C) for high‑heat baking perfect for Neapolitan‑style pizzas.
Q4: What control features does it have?
A: It includes electronic temperature control and 20 customizable programs for precision baking.
Q5: Does it include a proofer?
A: Yes — it comes with a proofer with slides and internal lighting to condition dough before baking.
Q6: What certifications does it carry?
A: Certified CE, cETLus, and ETL‑Sanitation for commercial safety and sanitation compliance. .
Q8: Who is this oven ideal for?
A: Best suited for pizzerias, restaurants, and high‑volume kitchens seeking reliable, consistent pizza production.
Maintenance Tips
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Daily Deck Cleaning: After the oven cools, brush off flour, crumbs, and food residue to maintain even heat distribution and consistent pizza quality.
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Keep Deck Dry: Avoid using water on the refractory stone or baking surface to prevent cracking and thermal damage.
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Clean Exterior: Wipe stainless‑steel surfaces with a soft, non‑abrasive cloth to preserve hygiene and professional appearance.
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Check Heating Elements: Inspect for even heating; uneven elements can affect bake results.
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Verify Temperature Accuracy: Regularly test thermostat controls to ensure stable baking performance.
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Inspect Door Seals & Hinges: Ensure seals are tight and hinges operate smoothly to prevent heat loss and improve efficiency.
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Ventilation Care: Keep vents and airflow paths free of dust and debris for proper internal heat circulation.
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Weekly Deep Clean: Remove racks/trays and clean interior surfaces with food‑safe cleaner to reduce buildup.
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Annual Professional Service: Schedule periodic checks on electrical components and insulation to extend oven life.
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