AMPTO X Electric Conveyor Pizza Oven Ventless 24'' x 16'' x 3'' Chamber 1 Deck. 16'' Width belt - T64EV1
Moretti Forni Electric Conveyor Pizza Oven Ventless, 24" x 16" x 3" chamber, 16"W belt, (1) deck, (25) 13" pizzas/hour or (20) 16" pizza/hour, 30 sec to 20 minutes belt speed control, 608°F max operating temperature, (20) customizable programs, stainless steel construction, 6.9kW, cETLus, ETL-Sanitation, Made in Italy (per deck)
T64E, the electric modular conveyor oven, is composed of one or more stackable baking chambers and an optional stand. During baking, the product is placed on the conveyor belt and passes through two flows of hot air: impingement technology, the best system for heat distribution in the whole baking chamber for perfect baking of pizza, pastry, bakery, and gastronomy. Management of needed power is automatic according to the load.
The power control of ceiling and floor is independent and managed by two probes. The conveyor speed is adjustable. Efficiently insulated and isolated, the external surfaces are cool even during use. Installable as countertop or on an optional stand closed by stainless steel doors on swivel castors. The baking chamber maximum temperature is 320°C (608°F).
Features
- Enclosed support is an optional
- This oven can be stackable up to 3 decks
Manual
What our Experts Think
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Perfect mid‑to‑high capacity for busy kitchens
With 66 lb dough (≈52 lb flour / 55 qt bowl) capacity, this mixer hits the sweet spot for pizzerias, bakeries, and foodservice operations needing substantial output without going industrial‑scale.
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Reliable 2‑speed performance
Dual speeds allow operators to start with gentle mixing and finish with powerful kneading, ensuring consistent gluten development and uniform dough quality every batch.
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Commercial‑grade durability
Built with a robust gear motor and chain drive, this unit delivers stable torque and long‑lasting performance for daily, high‑volume use.
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Efficient, operator‑friendly design
Intuitive controls and a well‑balanced 55 qt bowl make mixing, unloading, and cleaning straightforward — reducing downtime during busy service.
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Sanitation and safety‑ready
Stainless steel bowl and spiral support easy cleaning and food‑service hygiene standards, while built‑in safety features protect operators.
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Energy‑flexible across regions
Compatible with 220 V / 60‑50 Hz single‑phase power, this mixer adapts well to kitchens in different markets without complex electrical upgrades.
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Compact footprint for performance
Its efficient design delivers high capacity in a manageable size, fitting well in kitchens where space and output both matter.
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Best for balanced commercial dough production
Experts recommend this model for businesses that need consistent, professional‑grade dough mixing with simple 2‑speed control — a reliable workhorse for everyday operations.
Q&A
Q: What is the flour and dough capacity?
A: This spiral mixer handles up to 66 lbs of flour and approximately 97 lbs of dough (based on ~55 % hydration).
Q: What size bowl does it have?
A: It includes a 55‑quart (52 L) stainless steel fixed, non‑removable bowl built for heavy use.
Q: How many mixing speeds does it offer?
A: The TS44MD has 2 speeds with automatic transition between low and high for efficient dough development.
Q: What are the speed settings?
A: Bowl speeds are approximately 12 RPM and 24 RPM, ideal for gentle mixing and intensive kneading.
Q: What type of motor and power does it require?
A: It uses a 3 HP gear motor and operates on 220 V / 60‑50 Hz / single‑phase power drawing ~12 amps.
Q: What safety and convenience features does it include?
A: It has an emergency stop, bowl guard switch, timer with automatic speed change, and (4) casters for mobility.
Q: What transmission system is used?
A: A chain transmission system ensures robust, reliable mixing performance.
Q: What types of dough can it handle?
A: Perfect for pizza, artisan bread, bagels, and other high‑gluten doughs in bakeries, pizzerias, or commercial kitchens.
Q: Why choose this spiral mixer?
A: Combines high capacity, dual speeds, built‑in safety, and strong Italian construction — ideal for regular commercial dough production.
Maintenance Tips
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Clean After Each Use: Remove the bowl and spiral hook; wash thoroughly to prevent dough residue and bacterial buildup.
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Avoid Water on Electrical Parts: Protect the 220V motor and controls by wiping with a damp cloth instead of direct spraying.
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Use Correct Speed Settings: Operate on the recommended 2-speed modes to prevent motor strain and ensure consistent mixing.
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Inspect Moving Components: Check belts, gears, and the spiral hook regularly for wear; replace or service as needed.
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Lubricate Mechanisms: Follow manufacturer guidance for the spiral hook, bowl rotation, and lifting mechanism.
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Keep Vents Clear: Remove flour dust from ventilation to prevent overheating during heavy use.
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Secure Placement: Ensure the mixer is on a stable, level surface to handle the 66 lbs dough capacity safely.
Damage 
Loss 
Theft 
