AMPTO serie S modular Electric Pizza oven 37-1/2"x49-3/4"x6-1/4" (Chamber) - S105E2
Serie S Moretti Forni Pizza Oven, electric, deck-type, 37-1/2"W x 249-3/4"D x 6-1/4"H decks, (8) 14", (5) 18" pizza or (4) 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/3ph 37ampS/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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High‑output dual‑deck design: Two decks with a 37‑1/2″ × 49‑3/4″ × 6‑1/4″ chamber deliver strong baking capacity for busy restaurants and pizzerias.
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Even, artisan‑style results: Refractory brick surfaces retain heat well and promote uniform cooking and crispy crusts across all pizzas.
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Precision control & consistency: Up to 100 programmable programs per deck and an integrated timer help deliver repeatable, professional results.
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Fast, high‑heat performance: Heats up to ≈842 °F (450 °C) for quick artisan‑style baking that meets commercial expectations.
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Commercial‑grade build: Stainless steel exterior, bottom‑hinged doors, and halogen lighting improve durability, visibility, and ease of use.
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Modular and scalable: Part of the Serie S system—expandable with additional decks or accessories as your operation grows.
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Certified for foodservice: CE, ETL, and ETL‑Sanitation listings support safety and sanitation compliance in professional kitchens.
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Ideal for: Pizzerias, cafés, restaurants, and catering kitchens needing consistent, high‑capacity electric pizza production.
Q&A
Q: What is the AMPTO Serie S S105E2 pizza oven?
A: A commercial modular electric pizza oven with a 37‑1/2″ × 49‑3/4″ × 6‑1/4″ chamber, electronic controls, and even heat distribution for reliable, professional baking.
Q: What capacity does this oven offer?
A: The spacious chamber supports medium to high batch volumes, ideal for kitchens that need to bake several pizzas per cycle.
Q: Who is this oven best suited for?
A: Great for pizzerias, restaurants, cafeterias, catering kitchens, and commercial foodservice operations seeking efficient electric pizza baking.
Q: Does it provide consistent cooking results?
A: Yes — engineered for uniform heat distribution and accurate temperature control to ensure evenly baked pizzas every time.
Q: Is it easy to operate?
A: Yes — intuitive electronic controls simplify setting and monitoring temperature and bake time, improving workflow.
Q: Can it bake other food items?
A: Yes — also suitable for flatbreads, artisanal breads, pastries, and other oven‑baked dishes.
Q: Why choose the AMPTO Serie S S105E2?
A: It combines commercial‑grade performance, a large baking chamber, and efficient electric operation, making it a reliable choice for medium‑ to high‑volume pizza production.
Maintenance Tips
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Daily Cleaning: Brush crumbs and debris from both stone decks; wipe exterior with a 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: Check digital controls for even top/bottom heat across both decks.
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Electrical Inspection: Inspect 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 both decks for proper closure and heat retention.
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Professional Servicing: Periodically service heating elements, 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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