AMPTO Serie S modular Electric Pizza oven 18-3/4x29x6-1/4 (Chamber) - S50E2 ICON
Serie S ICON Moretti Forni Pizza Oven, electric, deck-type, 18-3/4"W x 29"D x 6-1/4"H decks, (2) 14", (1) 18" pizza or (1) 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/1ph 5.1kW/deck, CE, ETL, ETL-Sanitation, Made in Italy
Features
- Unit can be converted to 3ph under request (charge will apply)
- Configure up to 3 deck.
- Standard open frame base with caster is included
- Proofer stainless steel cabinet, is an accessories
- Multibake - Ideal for diversified production, smooth brick floor and metalized sides and ceiling.
- Stonebake - Ideal for traditional pizza and entirely made of refractory stone
Manual
What our Experts Think
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Enhanced dual‑deck capacity: Two decks with 18‑3/4″ × 29″ × 6‑1/4″ chambers double throughput while keeping a compact footprint—perfect for small to mid‑volume kitchens.
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Even, artisan‑style baking: Refractory brick decks provide excellent heat retention and uniform cooking for consistently crispy crusts.
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Advanced programmable control: Up to 100 customizable bake programs per deck plus precise timers offer repeatable, consistent results with minimal effort.
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Fast high‑heat performance: Reaches up to ≈842 °F (450 °C), enabling quick cooking of pizzas and other baked items.
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Commercial‑grade construction: Stainless steel exterior, bottom‑hinged doors, and halogen lighting support daily professional use and easy product monitoring.
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Modular expandability: Part of the Serie S system—stack or combine with additional decks to scale with your business.
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Certified & professional: CE, ETL, and ETL‑Sanitation listings ensure safety, hygiene, and foodservice compliance.
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Great for: Cafés, bistros, pizzerias, and restaurants that need compact, reliable, high‑capacity electric pizza baking without sacrificing quality.
Q&A
Q: What is the AMPTO Serie S S50E2 ICON pizza oven?
A: A compact commercial electric pizza oven with a 18‑3/4″ × 29″ × 6‑1/4″ chamber, precision electronic controls, and consistent heat distribution for professional‑quality baking.
Q: What capacity does this oven offer?
A: The chamber is ideal for individual pizzas or small batches, perfect for limited‑space kitchens needing reliable output.
Q: Who is this oven best suited for?
A: Great for cafés, small pizzerias, concession stands, food trucks, and grab‑and‑go kitchens seeking dependable electric pizza baking.
Q: Does it deliver consistent baking results?
A: Yes — uniform heat distribution and accurate electronic temperature control ensure even, repeatable baking.
Q: Is it easy to operate?
A: Yes — simple electronic controls make temperature setting and monitoring straightforward.
Q: Can it bake foods other than pizza?
A: Yes — also suitable for flatbreads, bread, pastries, and other oven‑baked items.
Q: What makes the ICON model special?
A: The ICON series design offers a modern look with enhanced usability and integration in professional kitchens.
Q: Why choose the AMPTO Serie S S50E2 ICON?
A: It combines compact footprint, efficient electric performance, and reliable commercial baking — ideal for small‑scale, high‑quality pizza production.
Maintenance Tips
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Daily Cleaning: Brush crumbs and debris from both 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 even top/bottom heat on both decks.
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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 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 only food-safe cleaners on all contact surfaces.
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Door & Seal Check: Inspect hinges and gaskets on each deck for 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: Consistent cleaning and accurate temperature calibration ensure even baking and optimal crust quality across both decks.
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