AMPTO serie S modular Electric Pizza oven 37-1/2"x29x6-1/4 (Chamber) - S100E1 ICON

AMPTO serie S modular Electric Pizza oven 37-1/2"x29x6-1/4 (Chamber) - S100E1 ICON

Serie S ICON Moretti Forni Pizza Oven, electric, deck-type, 37-1/2"W x 29"D x 6-1/4"H decks, (4) 14", (2) 18" pizza or (2) tray 26"x18" capacity per deck, refractory brick baking surface, (100) customizable programs (per deck), 842°F max operating temperature, timer, (2) stainless steel bottom-hinged double doors, halogen lighting, stainless steel external structure, 208V/60hz/1ph 9kW/deck, CE, ETL, ETL-Sanitation, Made in Italy

Features

• Unit can be converted  to 3ph under request (charge will apply)
• Configure up to 3 deck.
• Proofer stainless steel cabinet, is an accessories
• Steamer is an accessories (special order)
• Multibake - Ideal for diversified production
• Stonebake - Ideal for traditional pizza and entirely made of refractory stone

Manual

• Specs sheet
• User Manual 
• Parts Diagram 
• Brochure

What our Experts Think

• Professional single‑deck performance: The 37‑1/2″ × 29″ × 6‑1/4″ chamber provides ample space for multiple pizzas or large trays in a compact commercial oven.
• Consistent artisan results: Refractory brick baking surface delivers even heat retention and distribution for crisp, uniform crusts every bake.
• Advanced programmable control: Up to 100 customizable baking programs and built‑in timer support repeatable, efficient workflows—great for high demand.
• Fast high‑temp capability: Reaches up to ≈842 °F (450 °C) for quick, professional‑style pizza baking.
• Built for rugged use: Stainless steel exterior, bottom‑hinged doors, and halogen lighting offer durability, visibility, and ease of operation.
• Modular and scalable: Part of the Serie S platform — stackable or expandable with additional decks as your kitchen grows.
• Certified for foodservice: CE, ETL, and ETL‑Sanitation listings ensure safety and sanitation compliance in commercial environments.
• Ideal for: Pizzerias, cafés, restaurants, and catering kitchens wanting a compact yet powerful electric deck oven with consistent, high‑quality output.

Q&A

Q: What is the AMPTO Serie S S100E1 ICON pizza oven?
A: A commercial‑grade modular electric pizza oven featuring a 37‑1/2″ × 29″ × 6‑1/4″ chamber, precision electronic controls, and reliable heat distribution for consistent, high‑quality baking.

Q: What capacity does this oven offer?
A: Its chamber size supports medium pizza volumes, ideal for kitchens needing dependable output without a large footprint.

Q: Who is this oven best suited for?
A: Excellent for pizzerias, restaurants, cafés, cafeterias, and commercial kitchens seeking efficient electric pizza baking.

Q: Does it provide uniform cooking?
A: Yes — engineered for even heat distribution and accurate temperature control, ensuring consistent results every time.

Q: Is it easy to operate?
A: Yes — intuitive electronic controls make it simple to set and monitor temperature and bake time.

Q: Can it bake items other than pizza?
A: Yes — suitable for flatbreads, breads, pastries, and other oven‑baked dishes.

Q: What makes the ICON model special?
A: The ICON design combines modern styling with practical modular integration for professional kitchens.

Q: Why choose the AMPTO Serie S S100E1 ICON?
A: It offers commercial reliability, efficient electric performance, and consistent baking quality — perfect for medium‑volume pizza operations.

Maintenance Tips

• Daily Cleaning: Brush crumbs and debris from the stone deck; wipe exterior with a soft, damp cloth after cooling.
• Weekly Deep Clean: Remove trays/racks; clean deck and trays with non-abrasive, food-safe degreaser.
• Temperature Calibration: Verify digital controls for even top/bottom heat.
• Electrical Inspection: Check power cord, plug, and connections (220/60/1-3) for wear or damage.
• Ventilation: Ensure proper airflow around the oven to prevent overheating.
• Avoid Direct Water on Deck: Prevent cracking of refractory stone by avoiding water contact.
• NSF-Safe Cleaning Only: Use food-safe cleaners on all contact surfaces.
• Door & Seal Check: Inspect hinges and gaskets for proper closure and heat retention.
• Professional Servicing: Periodically service heating elements, electronic controls, and deck to maintain efficiency and lifespan.
• Pro Tip: Consistent cleaning and temperature calibration ensure even baking and optimal crust quality.