AMPTO serie S modular Electric Pizza oven 37-1/2"x29x6-1/4 (Chamber) - S100E1 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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Professional single‑deck performance: The 37‑1/2″ × 29″ × 6‑1/4″ chamber provides ample space for multiple pizzas or large trays in a compact commercial oven.
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Consistent artisan results: Refractory brick baking surface delivers even heat retention and distribution for crisp, uniform crusts every bake.
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Advanced programmable control: Up to 100 customizable baking programs and built‑in timer support repeatable, efficient workflows—great for high demand.
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Fast high‑temp capability: Reaches up to ≈842 °F (450 °C) for quick, professional‑style pizza baking.
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Built for rugged use: Stainless steel exterior, bottom‑hinged doors, and halogen lighting offer durability, visibility, and ease of operation.
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Modular and scalable: Part of the Serie S platform — stackable or expandable with additional decks as your kitchen grows.
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Certified for foodservice: CE, ETL, and ETL‑Sanitation listings ensure safety and sanitation compliance in commercial environments.
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Ideal for: Pizzerias, cafés, restaurants, and catering kitchens wanting a compact yet powerful electric deck oven with consistent, high‑quality output.
Q&A
Q: What is the AMPTO Serie S S100E1 ICON pizza oven?
A: A commercial‑grade modular electric pizza oven featuring a 37‑1/2″ × 29″ × 6‑1/4″ chamber, precision electronic controls, and reliable heat distribution for consistent, high‑quality baking.
Q: What capacity does this oven offer?
A: Its chamber size supports medium pizza volumes, ideal for kitchens needing dependable output without a large footprint.
Q: Who is this oven best suited for?
A: Excellent for pizzerias, restaurants, cafés, cafeterias, and commercial kitchens seeking efficient electric pizza baking.
Q: Does it provide uniform cooking?
A: Yes — engineered for even heat distribution and accurate temperature control, ensuring consistent results every time.
Q: Is it easy to operate?
A: Yes — intuitive electronic controls make it simple to set and monitor temperature and bake time.
Q: Can it bake items 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 design combines modern styling with practical modular integration for professional kitchens.
Q: Why choose the AMPTO Serie S S100E1 ICON?
A: It offers 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 the stone deck; wipe exterior with a soft, damp cloth after cooling.
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Weekly Deep Clean: Remove trays/racks; clean deck and trays with non-abrasive, food-safe degreaser.
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Temperature Calibration: Verify digital controls for even top/bottom heat.
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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 Deck: 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 for proper closure and heat retention.
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Professional Servicing: Periodically service heating elements, electronic controls, and deck to maintain efficiency and lifespan.
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Pro Tip: Consistent cleaning and temperature calibration ensure even baking and optimal crust quality.
Damage 
Loss 
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