AMPTO Gas Pizza Oven P110G 44'' x 29'' x 7'' (Chamber) - 1 Deck - P110G A1X

AMPTO Gas Pizza Oven P110G 44'' x 29'' x 7'' (Chamber) - 1 Deck - P110G A1X

Moretti Forni Pizza Oven, natural gas, deck-type, (1) 44"W x 29"D x 7"H deck, (7) 12" or (2) 18" pizza capacity, 840°F max operating temperature,(1) stainless steel bottom-hinged doors, halogen lighting, double-layer refractory brick baking surface, stainless steel external structure, 73,361 BTU, 110v/60/1-ph, 21.5kW, CE, ETL, ETL-Sanitation, Made in Italy

Features

• Standard base support included
• Proofer (Stainless steel cabinet enclosed base) is an optional

Manual

• Specs Sheets
• Parts Diagram 
• User Manual 
• Brochure
• Moretti Brochure 2021

What our Experts Think

• Commercial‑grade, high‑capacity design
  The AMPTO Gas Pizza Oven P150G A3 features three 58" × 34" × 7" decks, capable of baking up to 36 standard 12″ pizzas or 15 large 18″ pizzas at once—perfect for busy pizzerias and high‑volume kitchens.
• Powerful gas performance
  With a 330,000 BTU/hr output and natural gas operation, this oven reaches up to 840 °F (450 °C) for fast, consistent, professional‑quality baking and rapid recovery between loads.
• Superior heat retention & distribution
  Dual‑layer refractory brick cooking surfaces and aluminized steel interior ensure even heat distribution and reliable temperature performance, resulting in consistent crust and bake quality deck after deck.
• Built for durability & daily use
  Heavy‑duty stainless steel exterior and high‑quality construction deliver long‑lasting performance under continuous commercial operation.
• Efficient workflow & accessibility
  Three independently accessible decks with dual stainless doors make loading/unloading efficient and ergonomic, helping kitchen staff maintain throughput during peak periods.

Q&A

Q1: What is the chamber size?
A: Each deck has a 58″ × 34″ × 7″ chamber, perfect for large pizzas and high-volume baking.

Q2: How many decks does it have?
A: This model features 3 decks, allowing simultaneous cooking of multiple pizzas.

Q3: Is this oven suitable for commercial kitchens?
A: Yes — designed for busy pizzerias, restaurants, and catering operations requiring high throughput.

Q4: What power source does it use?
A: It’s a gas‑powered oven, offering fast heat recovery and efficient fuel performance.

Q5: Does it include a base?
A: Yes, it comes with a sturdy enclosed base for storage and professional kitchen integration.

Q6: What cooking results can I expect?
A: Even heat distribution and consistent bake quality across all decks for crisp crusts and uniform results.

Q7: Can it cook other foods besides pizza?
A: Yes — ideal for breads, flatbreads, calzones, and other baked foods.

Q8: Why choose a 3‑deck gas oven?
A: The 3‑deck configuration maximizes capacity and productivity while saving kitchen space.

Maintenance Tips

• Daily Deck Cleaning: Brush crumbs and food residue from each deck after cooling for even heat and crisp crusts.
• Avoid Water on Deck Surface: Protect stone decks from cracking; always use dry brushes.
• Clean Stainless-Steel Exterior: Wipe with non-abrasive cloths to maintain hygiene and professional appearance.
• Inspect Burners & Gas Lines Weekly: Remove blockages, check for leaks, and clean burner ports for consistent flame and temperature.
• Check Thermostats & Temperature Controls: Ensure accurate deck temperatures for uniform multi-deck baking.
• Inspect Door Seals & Hinges: Tight seals prevent heat loss and improve energy efficiency.
• Maintain Ventilation & Chimney Clearance: Keep vents clear for proper airflow and to avoid overheating.
• Weekly Deep Cleaning: Remove trays and wipe grease buildup inside the chamber and base to reduce fire hazards.
• Schedule Professional Gas Servicing: Annual inspection of valves, regulators, and ignition systems ensures safe and reliable operation.