AMPTO Electric Conveyor Pizza Oven TT98E 44'' x 32'' x 3'' Chamber 2 Deck - TT98E2

AMPTO Electric Conveyor Pizza Oven TT98E 44'' x 32'' x 3'' Chamber 2 Deck - TT98E2

(2) 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

• Spec Sheets
• Parts Diagram 
• User Manual
•  Line Catalog 

What our Experts Think

• Commercial-grade dough sheeter & roller
  The AMPTO CL-390 is a tabletop dough roller and sheeter with a 16″ roll width and 16 lb dough capacity, ideal for pizzerias, bakeries, and commercial kitchens that need consistent dough preparation.
• Efficient, balanced performance
  With a 75 RPM motor and 1 HP power, this unit delivers steady sheeting speed and consistent thickness control for pizza crusts, pastries, and other dough products.
• Adjustable thickness for versatile use
  The adjustable roller opening lets operators tailor dough thickness from thick to thin sheets, helping standardize product quality and reduce manual labor.
• Durable commercial construction
  Built with chrome-plated carbon steel and reliable transmission components (chain traction, gear and belt system), this sheeter is designed for daily professional use.
• Space-saving tabletop design
  Countertop footprint makes it suitable for kitchens with limited floor space while still handling moderate dough volumes.
• Speeds up prep & improves consistency
  Professional users often note that a quality sheeter like this can significantly accelerate dough prep and produce more uniform results compared with hand rolling, which is especially valuable in busy operations.

Q&A

Q: What is the AMPTO TT98E2 Electric Conveyor Pizza Oven?
A: The AMPTO TT98E2 is a commercial electric conveyor pizza oven designed for high-volume, continuous baking with consistent results.

Q: What are the chamber dimensions?
A: Each chamber measures 44" x 32" x 3", suitable for pizzas and similar baked foods.

Q: How many decks does it have?
A: It features 2 decks, allowing simultaneous cooking for increased production capacity.

Q: What type of oven is it?
A: It is a conveyor-style pizza oven that automatically moves food through the heating chamber for even and controlled baking.

Q: What type of businesses is it designed for?
A: Ideal for pizzerias, fast-food restaurants, cafeterias, and high-output commercial kitchens.

Q: How does it improve efficiency?
A: The conveyor system ensures continuous cooking, reduces labor needs, and delivers consistent baking results.

Maintenance Tips

• Clean conveyor belt daily: Remove crumbs, cheese, and flour buildup to prevent burning and ensure smooth product flow.
• Wipe belt while cool: Clean only when the belt is off and cooled to avoid damage and ensure safety.
• Degrease chamber interiors: Use food-safe, non-abrasive cleaner to remove carbon buildup and maintain consistent baking quality.
• Inspect conveyor movement: Check belt tracking and tension regularly to ensure straight, even pizza transport.
• Clean air vents & fans: Keep cooling vents dust-free to prevent overheating and maintain stable performance.
• Check heating elements (top & bottom): Ensure even heat distribution across both decks for uniform baking results.
• Calibrate bake speed & temperature: Adjust settings periodically to maintain consistent product output and quality.
• Empty crumb trays frequently: Prevent fire risk and maintain hygiene by cleaning trays during and after operation.
• Inspect door seals & insulation: Reduce heat loss and improve energy efficiency across both chambers.
• Schedule preventive servicing: Regular inspection of motors, belts, and electrical systems ensures long-term reliability in high-volume kitchens.