AMPTO Electric Pizza Oven Amalfi 26'' x 41'' x 7'' (Chamber) 208/240/60/3 - 3 Decks with tray guide base - AMALFI A3
Moretti Forni Pizza Oven, deck-type, electric, (3) 26"W x 41"D x 7"H decks, (18) 12" or (6) 18" pizza capacity, (20) customizable programs (per deck), 840°F max operating temperature with electronic temperature, timer, (3) stainless steel bottom-hinged doors, halogen lighting, refractory brick baking chamber (entire camera), stainless steel construction, 23.1kW, CE, ETL, ETL-Sanitation, Made in Italy
Manual
What our Experts Think
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Commercial high-throughput pizza oven
The AMPTO Electric Conveyor Pizza Oven (TT96E1) delivers up to ~100 13″ pizzas/hour or ~38 18″ pizzas/hour, helping kitchens maintain strong output during peak service.
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Large footprint for volume baking
With an 81″ wide × 60″ deep × 48-1/4″ high stainless-steel build and a 25-3/4″ wide conveyor belt, it’s designed for high-volume pizzerias and foodservice operations.
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Precise conveyor control & programming
Adjustable belt speed (45 sec to 20 min) and up to 100 customizable programs allow operators to dial in consistent bake profiles for different pizzas and products.
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Consistent, even baking performance
Dual independently motorized stainless-steel fans create a forced-air system that promotes uniform heat distribution across the belt.
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High-temperature capability
Max operating temperature reaches about 608 °F, suitable for achieving crispy crusts and thorough toppings cooking.
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User-friendly controls & durability
Features a multi-language color display and robust stainless-steel construction for ease of use, cleaning, and long-term reliability
Q&A
Q: What is the AMPTO Amalfi A3 Electric Pizza Oven?
A: The AMPTO Amalfi A3 is a commercial 3-deck electric pizza oven designed for high-volume baking with consistent heat distribution and reliable performance.
Q: What are the chamber dimensions?
A: Each chamber measures 26" x 41" x 7", suitable for pizzas, breads, and bakery products.
Q: How many decks does it have?
A: It features 3 independent baking decks, allowing simultaneous cooking for increased productivity.
Q: What power supply does it require?
A: It operates on 208/240V, 60Hz, 3-phase power for stable and efficient commercial use.
Q: What type of businesses is it designed for?
A: Ideal for pizzerias, bakeries, restaurants, and food service operations needing high-capacity baking in a compact footprint.
Q: Does it include accessories?
A: Yes, it comes with a tray guide base for organized loading and improved workflow efficiency.
Q: How does it improve baking performance?
A: It provides even heat distribution across all decks, ensuring consistent cooking quality and reliable results.
Maintenance Tips
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Clean all 3 decks after each shift: Remove flour, cheese, and residue to prevent carbon buildup and maintain consistent baking performance.
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Brush stone surfaces dry only: Use a soft oven brush—avoid water on warm or hot stones to prevent cracking and thermal shock.
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Wipe stainless steel exterior daily: Use non-abrasive, food-safe cleaners to maintain hygiene and professional appearance.
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Inspect heating elements (top & bottom): Ensure even heat distribution across all decks for uniform baking results.
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Calibrate temperature controls: Keep each chamber accurately set for consistent multi-deck production efficiency.
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Clean tray guide base: Remove crumbs and debris from sliding rails for smooth tray movement and fast loading.
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Check door seals & insulation: Prevent heat loss and improve energy efficiency during continuous operation.
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Avoid liquid spills inside chambers: Protect refractory stones and electrical components from damage and cracking.
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Maintain ventilation clearance: Ensure proper airflow to prevent overheating in high-volume kitchen environments.
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Schedule preventive servicing: Regular inspection of thermostats, wiring, and elements ensures long-term reliability and stable output.
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