AMPTO Serie S modular Electric Pizza oven 18-3/4x29x6-1/4 (Chamber) - S50E3 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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Triple‑deck efficiency in a compact footprint — Three modular decks (each **18‑3/4″ × 29″ × 6‑1/4″) offer exceptional throughput for small to mid‑volume kitchens without taking up unnecessary space.
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Consistent, artisan‑quality baking — Refractory brick decks deliver uniform heat retention and distribution, producing crispy crusts and even cooking on every deck.
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Advanced programmable control — Up to 100 customizable programs per deck with integrated timers make operations repeatable and easy to manage, even under pressure.
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Fast high‑temperature performance — Heats up to ≈842 °F (450 °C) for quick, professional‑style pizza baking.
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Built for commercial use — Stainless steel construction, bottom‑hinged doors, and halogen lighting enhance durability, visibility, and ease of service.
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Modular & scalable system — Part of the Serie S platform — perfect for layering or scaling as business demand grows.
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Certified professional equipment — CE, ETL, and ETL‑Sanitation listings support safety and sanitation compliance in commercial kitchens.
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Ideal choice for: Pizzerias, cafés, bakeries, and restaurants that need high productivity with compact electric deck performance.
Q&A
Q: What is the AMPTO Serie S S50E3 ICON pizza oven?
A: A compact commercial electric pizza oven with a 18‑3/4″ × 29″ × 6‑1/4″ chamber, advanced electronic controls, and even heat distribution for professional‑level baking.
Q: What capacity does this oven offer?
A: Designed for individual pizzas or small batches, ideal when space is limited but quality can’t be compromised.
Q: Who is this oven best suited for?
A: Perfect for cafés, small pizzerias, food trucks, kiosks, and limited‑space kitchens needing dependable electric pizza baking.
Q: Does it provide consistent baking results?
A: Yes — engineered for uniform heat and precise temperature control, ensuring evenly baked pizzas every time.
Q: Is it easy to operate?
A: Yes — intuitive electronic controls simplify temperature setting and monitoring, improving workflow.
Q: Can it bake foods other than pizza?
A: Yes — also suitable for flatbreads, artisan breads, pastries, and other oven‑baked items.
Q: What makes the ICON model unique?
A: The ICON series design offers a modern look and enhanced usability, ideal for contemporary foodservice environments.
Q: Why choose the AMPTO Serie S S50E3 ICON?
A: It delivers compact footprint, reliable electric performance, and consistent commercial baking quality, perfect for small‑scale, high‑quality operations.
Maintenance Tips
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Daily Cleaning: Brush crumbs and debris from all three 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 across all 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 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: Regular cleaning and precise temperature calibration ensure even baking and consistent crust quality across all three decks.
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