AMPTO Electric Pizza Oven Amalfi 38'' x 29'' x 7'' (Chamber) 208/240/60/3 - 2 Decks with tray guide base - AMALFI B2X
Moretti Forni Pizza Oven, deck-type, electric, (2) 38"W x 29"D x 7"H decks, (12) 12" or (4) 18" pizza capacity, (20) customizable programs (per deck), 840°F max operating temperature,timer, (2) stainless steel bottom-hinged doors, halogen lighting, refractory brick baking chamber (entire camera), stainless steel construction, 15.4kW, CE, ETL, ETL-Sanitation, Made in Italy
Manual
What our Experts Think
-
Professional-grade deck pizza oven
The AMPTO Amalfi C3 is a three-deck electric pizza oven with 38″ × 41″ × 7″ chambers, engineered for commercial pizza production with high capacity and consistent performance.
-
High throughput for busy kitchens
With three independent decks, this oven can bake up to 27 × 12″ pizzas or 12 × 18″ pizzas total, helping maintain steady output during peak service.
-
Precise, customizable baking control
Each deck features 20 programmable baking programs and independent electronic temperature management, giving operators fine-tuned control over crust and topping results.
-
Refractory brick chamber for even heat
The oven’s refractory stone baking chamber with spiral heating elements delivers uniform heat distribution, ideal for both direct pizza baking and tray-based items.
-
Durable, commercial construction
Stainless steel exterior, bottom-hinged doors with tempered glass, and halogen interior lighting provide visibility, durability, and ease of monitoring during baking.
-
High-temperature performance
Capable of reaching up to 840 °F (450 °C)—a range suited for classic pizzas with crispy crust and well-cooked toppings.
Q&A
Q: What is the AMPTO Amalfi B2X Electric Pizza Oven?
A: The AMPTO Amalfi B2X is a commercial 2-deck electric pizza oven designed for consistent baking performance in professional kitchens.
Q: What are the chamber dimensions?
A: Each baking chamber measures 38" x 29" x 7", suitable for pizzas, breads, and bakery products.
Q: How many decks does it have?
A: It features 2 independent baking decks, allowing simultaneous cooking to improve 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, cafés, and restaurants that need reliable mid-capacity baking equipment.
Q: Does it include accessories?
A: Yes, it comes with a tray guide base to support organized loading and efficient workflow.
Q: How does it improve baking performance?
A: It provides even heat distribution across both decks, ensuring consistent cooking quality and reliable results.
Maintenance Tips
-
Clean both decks after each shift: Remove flour, cheese, and food residue to prevent carbon buildup and ensure consistent baking quality.
-
Brush stone surfaces dry only: Use a soft oven brush—avoid water on warm or hot stones to prevent cracking and thermal shock.
-
Wipe stainless steel daily: Clean exterior panels with non-abrasive, food-safe cleaner to maintain hygiene and durability.
-
Inspect heating elements regularly: Check upper and lower elements in both decks for even heat distribution and stable performance.
-
Calibrate temperature controls: Ensure both chambers maintain accurate and consistent baking temperatures for uniform results.
-
Clean tray guide base: Remove crumbs and debris from rails to ensure smooth tray movement and efficient operation.
-
Check door seals & gaskets: Maintain tight sealing to prevent heat loss and improve energy efficiency across both decks.
-
Avoid liquid spills inside chambers: Protect refractory stones and electrical components from damage and cracking.
-
Maintain ventilation clearance: Ensure proper airflow around the unit to prevent overheating during peak production hours.
-
Schedule preventive servicing: Regular inspection of thermostats, wiring, and heating elements ensures long-term reliability and consistent output.
Damage 
Loss 
Theft 
