AMPTO serie S modular Electric Pizza oven 37-1/2"x29x6-1/4 (Chamber) - S100E2 ICON
Serie S ICON Moretti Forni Pizza Oven, electric, deck-type, 37-1/2"W x 29"D x 6-1/4"H decks, (4) 14", (2) 18" pizza or (2) 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 9kW/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.
- 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
What our Experts Think
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Optimized dual‑deck layout: Two decks with a 37‑1/2″ × 29″ × 6‑1/4″ chamber deliver strong baking capacity in a manageable footprint—great for busy kitchens.
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Uniform, artisan‑quality cooking: Refractory brick baking surfaces ensure excellent heat retention and distribution for consistently crisp crusts and even topping results.
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Advanced programmable control: Up to 100 customizable bake programs per deck with integrated timers promote repeatable results and streamlined kitchen workflows.
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High heat performance: Capable of reaching up to ≈842 °F (450 °C) for fast, professional‑style pizza baking that meets commercial expectations.
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Commercial‑grade build: Stainless steel construction, bottom‑hinged doors, and halogen lighting support durability, easy cleaning, and visibility during service.
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Modular & scalable: Part of the Serie S modular system—can be stacked or expanded with additional decks as your business grows.
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Certified professional equipment: CE, ETL, and ETL‑Sanitation listings ensure safety and sanitation compliance in professional kitchens.
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Ideal choice for: Pizzerias, restaurants, cafés, and catering operations seeking consistent, high‑capacity electric deck performance with flexible control and reliability.
Q&A
Q: What is the AMPTO Serie S S100E2 ICON pizza oven?
A: A commercial modular electric pizza oven with a 37‑1/2″ × 29″ × 6‑1/4″ chamber, advanced electronic controls, and consistent heat distribution for professional‑grade baking.
Q: What baking capacity does it offer?
A: The chamber size supports medium pizza batches, ideal for steady service in busy kitchens.
Q: Who is this oven designed for?
A: Best for pizzerias, restaurants, cafés, food courts, and commercial kitchens seeking reliable electric pizza baking.
Q: Does it deliver even cooking?
A: Yes — engineered for uniform heat and precise temperature control, ensuring consistent results every bake.
Q: Is it easy to operate?
A: Yes — intuitive electronic controls make temperature and time adjustments simple and efficient.
Q: Can this oven bake other foods besides pizza?
A: Yes — also suitable for flatbreads, breads, pastries, and various oven‑baked items.
Q: What distinguishes the ICON model?
A: The ICON series design offers a modern look and improved usability in professional kitchen environments.
Q: Why choose the AMPTO Serie S S100E2 ICON?
A: It combines commercial‑grade performance, efficient electric operation, and consistent baking quality — ideal for medium‑volume 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: Ensure proper airflow around the oven 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: Regular cleaning and accurate temperature calibration ensure consistent baking and optimal crust quality.
Damage 
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