AMPTO Electric Pizza Oven Amalfi 38'' x 41'' x 7'' (Chamber) 208/240/60/3 - 3 Decks with tray guide base - AMALFI C3
Moretti Forni Pizza Oven, deck-type, electric, (3) 38"W x 41"D x 7"H decks, (27) 12" or (12) 18" pizza capacity, (20) customizable programs (per deck), 840°F max operating temperature, timer, (3) stainless steel bottom-hinged doors, halogen lighting, refractory brick baking chamber (entire camera), stainless steel construction, 31.5kW, CE, cETLus, ETL-Sanitation, Made in Italy
Manual
What our Experts Think
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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.
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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.
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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.
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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.
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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.
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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 C3 Electric Pizza Oven?
A: The AMPTO Amalfi C3 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 baking chamber measures 38" x 41" x 7", suitable for pizzas and a variety of bakery items.
Q: How many decks does it have?
A: It includes 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 operation.
Q: What type of businesses is it designed for?
A: Ideal for pizzerias, bakeries, restaurants, and food service operations requiring consistent high-capacity baking.
Q: Does it include a base or accessories?
A: Yes, it comes with a tray guide base to improve workflow and loading efficiency.
Q: How does it improve baking performance?
A: It provides even heat distribution across all decks, ensuring consistent cooking quality and faster output.
Maintenance Tips
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Clean oven decks after each use: Remove flour, cheese, and food residue to prevent carbon buildup and maintain consistent baking quality.
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Brush stone surfaces dry only: Use a soft oven brush—avoid water on hot or warm stones to prevent cracking and damage.
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Wipe stainless steel daily: Keep exterior panels clean using non-abrasive, food-safe cleaners for hygiene and durability.
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Inspect heating elements: Check upper and lower elements regularly for even heat distribution and consistent performance across all 3 decks.
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Calibrate temperature controls: Ensure each chamber maintains accurate baking temperatures for uniform results in high-volume use.
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Clean tray guide base: Remove crumbs and debris from sliding rails to ensure smooth tray movement and loading efficiency.
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Check door seals: Maintain gasket integrity to prevent heat loss and improve energy efficiency.
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Avoid liquid spills inside chambers: Prevent damage to refractory stones and electrical components.
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Maintain ventilation clearance: Keep airflow paths open to avoid overheating during continuous operation.
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Schedule preventive servicing: Regular inspection of thermostats, wiring, and heating elements ensures long-term reliability and uptime.
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