AMPTO serie S modular Electric Pizza oven 37-1/2"x29x6-1/4 (Chamber) - S100E3 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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Maximum output in a compact system: Three decks with a 37‑1/2″ × 29″ × 6‑1/4″ chamber deliver exceptional throughput for busy pizzerias, restaurants, and high‑volume kitchens.
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Consistent artisan‑style results: Refractory brick baking surfaces provide even heat retention and distribution for crispy crusts and uniform cooking across all decks.
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Advanced programmable control: Up to 100 customizable cook programs per deck with integrated timers make operations repeatable, efficient, and easy to manage.
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High heat performance: Reaches up to ≈842 °F (450 °C) for fast, professional‑style pizza baking that meets demanding commercial standards.
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Built tough for daily service: Stainless steel exterior, bottom‑hinged doors, and halogen lighting support durability, visibility, and ease of use.
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Modular & scalable design: Part of the Serie S modular platform — stackable and expandable as your kitchen grows.
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Certified for commercial kitchens: CE, ETL, and ETL‑Sanitation listings ensure safety, sanitation, and foodservice compliance.
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Ideal choice for: Pizzerias, cafés, restaurants, and catering operations needing reliable, high‑capacity electric deck performance with advanced control and consistency.
Q&A
Q: What is the AMPTO Serie S S100E3 ICON pizza oven?
A: A commercial modular electric pizza oven with a 37‑1/2″ × 29″ × 6‑1/4″ chamber, electronic controls, and even heat distribution for consistent, professional baking.
Q: What capacity does this oven offer?
A: The chamber supports medium pizza batches, ideal for restaurants and kitchens needing dependable output in a compact footprint.
Q: Who is this oven best suited for?
A: Ideal for pizzerias, cafés, restaurants, food courts, and commercial kitchens requiring reliable electric pizza baking.
Q: Does it deliver uniform cooking?
A: Yes — engineered for consistent heat distribution and precise temperature control to ensure evenly baked pizzas every time.
Q: Is it easy to operate?
A: Yes — intuitive electronic controls make adjusting temperature and bake time simple and efficient.
Q: Can it bake foods other than pizza?
A: Yes — suitable for flatbreads, breads, pastries, and other oven‑baked dishes.
Q: What makes the ICON model special?
A: The ICON series design offers a modern look with enhanced usability and kitchen integration.
Q: Why choose the AMPTO Serie S S100E3 ICON?
A: It delivers commercial reliability, efficient electric performance, and consistent baking quality — perfect for medium‑volume pizza 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: 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 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: Schedule periodic servicing of 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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