AMPTO Electric Conveyor Pizza Oven TT98E 44'' x 32'' x 3'' Chamber 3 Deck - TT98E3
(3) Moretti Forni Electric Conveyor Pizza Oven, 80-3/4"W x 60-1/4"D x 48-1/4"H, 32"W belt, single deck, (125) 13" pizzas/hour or (48) 18” pizzas/hour, stand included, 2 sec. to 20 minutes belt control, 608°F max operating temperature, color multi language display, (100) customizable programs, stainless steel construction, 21.8kW, cETLus, ETL-Sanitation, Made in Italy (per deck)
Manual
What our Experts Think
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Triple‑Deck High‑Volume Conveyor Performance
The AMPTO Electric Conveyor Pizza Oven TT98E3 pairs a 44″ × 32″ × 3″ chamber per deck with three stacked conveyor ovens — delivering massive throughput for busy pizzerias, cafeterias, hotels, and foodservice operations.
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Consistent Results Across All Decks
Conveyor technology ensures uniform heat exposure from front to back on every deck, producing consistent bake quality without manual rotation or repositioning.
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Adjustable Temperature & Belt Speed
Independent controls for each deck let operators fine‑tune temperature and belt speed — ideal for different crust styles, toppings, and product types.
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Efficient Workflow & Fast Cooking
Conveyor design maximizes output while minimizing labor and training time, helping you meet high order volumes with reliable performance.
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Commercial‑Grade Durability
Built with stainless steel and heavy‑duty components to withstand continuous daily operation in demanding kitchens.
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Easy Maintenance & Operation
Simple controls and accessible cleaning points reduce downtime and support efficient kitchen workflows.
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Ideal for Peak Service Environments
A powerful solution for high‑traffic locations where speed, consistency, and capacity are key to customer satisfaction and profitability.
Q&A
Q: What is the AMPTO TT98E3 used for?
A: It is a commercial electric conveyor pizza oven designed for fast, consistent baking of pizzas, flatbreads, and other baked goods.
Q: What are the chamber dimensions?
A: Each chamber measures 44" x 32" x 3", allowing multiple pizzas or trays per deck.
Q: How many decks does it have?
A: Features 3 decks for simultaneous baking, increasing kitchen efficiency and output.
Q: How does the conveyor system work?
A: Pizzas move through the oven on a conveyor at controlled speeds, ensuring even cooking and consistent results.
Q: What power requirements does it have?
A: Operates on standard commercial electric supply (208/240V, 60Hz; 3-phase connection recommended for high-volume use).
Q: Is it suitable for commercial use?
A: Yes, ideal for pizzerias, restaurants, bakeries, and catering operations needing high-capacity, uniform baking.
Q: What materials are used in construction?
A: Built with stainless steel and durable components for hygiene, longevity, and easy cleaning.
Q: Does it ensure even baking?
A: Yes, precise electric heating elements and the conveyor system provide consistent, uniform cooking across all decks.
Q: Is it easy to operate?
A: User-friendly controls allow precise temperature and conveyor speed adjustment for perfect results.
Q: Who should use the AMPTO TT98E3?
A: Designed for high-volume commercial kitchens, pizzerias, bakeries, and catering businesses seeking fast, reliable, professional conveyor baking.
Maintenance Tips
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Clean Daily: Wipe interior decks, conveyor belts, and chamber surfaces to remove crumbs, grease, and food residue.
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Use Food-Safe Cleaners: Avoid harsh chemicals that could damage heating elements, conveyor components, or deck surfaces.
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Inspect Conveyor Belts: Check for wear, fraying, or misalignment to ensure smooth, consistent pizza transport across all three decks.
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Verify Temperature Settings: Regularly calibrate thermostats (208/240V, 60Hz, 1-phase) for uniform baking results.
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Check Door Seals & Vents: Ensure proper closure and unobstructed airflow for energy efficiency and consistent heat distribution.
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Lubricate Moving Parts: Apply food-safe lubricant to rollers and bearings to maintain smooth operation.
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Schedule Professional Servicing: Annual inspection maintains heating element performance, conveyor function, and overall oven longevity.
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