AMPTO serie S modular Electric Pizza oven 37-1/2"x49-3/4"x6-1/4" (Chamber) - S105E3
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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Spacious triple‑deck modular oven: Three independent decks with a 37‑1/2″ × 49‑3/4″ × 6‑1/4″ chamber deliver high throughput for busy pizzerias and commercial kitchens.
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Professional electric performance: Refractory brick baking surface ensures excellent heat retention and uniform cooking across all decks—crisp crusts and consistent results every time.
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Customizable cooking control: Up to 100 programmable cooking programs per deck and built‑in timer let staff dial in repeatable bake profiles for menu consistency.
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High heat capability: Reaches up to 842 °F (450 °C) for fast artisan‑style baking that meets commercial demands.
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Commercial‑grade build: Stainless steel exterior, bottom‑hinged double doors, and halogen lighting support durability and ease of use in heavy daily service.
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Modular scalability: Part of the Serie S system—can be configured with additional decks or accessories like proofer or steamer as operations grow.
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Certified professional equipment: CE, ETL, and ETL‑Sanitation listings ensure safety and sanitation compliance for foodservice environments.
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Best for: Pizzerias, restaurants, cafés, and catering kitchens needing high output, dependable performance, and flexible pizza production.
Q&A
Q: What is the AMPTO Serie S S105E3 pizza oven?
A: A commercial modular electric pizza oven with a 37‑1/2″ × 49‑3/4″ × 6‑1/4″ chamber, precise electronic controls, and even heat distribution for consistent baking results.
Q: What capacity does this oven offer?
A: The large chamber supports medium to high batch volumes, ideal for busy operations needing reliable throughput.
Q: Who is this oven best suited for?
A: Perfect for pizzerias, restaurants, cafés, food halls, and commercial kitchens needing efficient electric pizza baking.
Q: Does it provide consistent baking performance?
A: Yes — engineered for uniform heat distribution and accurate temperature control for evenly baked pizzas.
Q: Is it easy to operate?
A: Yes — intuitive digital controls make temperature and timing adjustments simple, improving kitchen workflow.
Q: Can it bake foods other than pizza?
A: Yes — suitable for flatbreads, breads, pastries, and other oven‑baked foods.
Q: Why choose the AMPTO Serie S S105E3?
A: It delivers commercial‑grade performance, versatile capacity, and efficient electric operation — ideal for establishments needing consistent, high‑quality baking.
Maintenance Tips
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Daily Cleaning: Brush crumbs and debris from all 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: Verify digital controls for even 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 maintenance of heating elements, controls, and decks to maintain efficiency and lifespan.
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Pro Tip: Regular cleaning and precise temperature calibration ensure even baking and optimal crust quality across all three decks.
Damage 
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