AMPTO Serie S modular Electric Pizza oven 37-1/2"x49-3/4"x6-1/4" (Chamber) - S105E3 ICON

AMPTO Serie S modular Electric Pizza oven 37-1/2"x49-3/4"x6-1/4" (Chamber) - S105E3 ICON

Serie S ICON Moretti Forni Pizza Oven, electric, deck-type, 37-1/2"W x 249-3/4"D x 6-1/4"H decks, (8) 14", (5) 18" pizza or (4) 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/3ph 37ampS/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

• Commercial‑class modular deck performance
  The AMPTO Serie S Modular Electric Pizza Oven S105E3 ICON delivers three spacious decks (37 ½″ × 49 ¾″ × 6 ¼″ each), giving kitchens the capacity to bake multiple pizzas or products simultaneously with consistent results.
• Professional heat & even baking
  Refractory brick baking surfaces and robust electric elements ensure uniform heat distribution and fast recovery, producing crispy crusts and consistently cooked pizzas—even under heavy use.
• Advanced ICON digital control
  The ICON interface offers 100 customizable programs per deck, allowing chefs to store precise temperature and time profiles for different pizza styles—boosting consistency and reducing operator variability.
• Built for commercial durability
  Heavy‑duty stainless steel exterior, halogen lighting, and certified build quality (CE & ETL/ETL‑Sanitation) make this oven reliable in fast‑paced foodservice environments.
• Modular & scalable workflow
  Designed to stack with up to three decks and integrate with accessories (proofers, steamers), giving operators flexibility to grow without replacing core equipment.
• Efficient usability for busy kitchens
  Independent deck operation, intuitive digital interface, and easy loading doors help reduce training time, improve throughput, and streamline service during peak hours

Q&A

Q1: What are the chamber dimensions?
A: The S105E3 ICON features a 37‑1/2″ × 49‑3/4″ × 6‑1/4″ baking chamber — ideal for larger pizzas, multiple trays, and high‑volume output.

Q2: What does “Modular” mean?
A: It’s part of the Serie S modular series, meaning you can stack or combine units to customize capacity and configuration.

Q3: What power source does it use?
A: This is an electric pizza oven, delivering consistent, energy‑efficient heat.

Q4: What makes the ICON version unique?
A: The ICON model includes enhanced digital controls and ergonomic features for improved ease of use and precise baking.

Q5: Is this oven suitable for commercial kitchens?
A: Yes — perfect for pizzerias, restaurants, cafés, food trucks, and other foodservice operations with medium to high demand.

Q6: What food items can it bake?
A: Excellent for pizzas, flatbreads, focaccias, calzones, pastries, and other baked goods.

Q7: Does it provide even heat distribution?
A: Yes — engineered for uniform heat throughout the chamber for consistent results.

Q8: Why choose the S105E3 ICON?
A: It combines commercial‑grade durability, modular flexibility, and advanced controls for reliable performance and efficient kitchen workflow.

Maintenance Tips

• Daily Deck Cleaning: After cooling, brush the baking surface to remove flour and food debris — supports even heat and crisp crusts.
• Keep Deck Dry: Do not apply water directly to the refractory or baking surface to prevent cracking.
• Clean Exterior: Wipe stainless‑steel surfaces with a soft, non‑abrasive cloth to maintain hygiene and a professional look.
• Inspect Heating Elements: Check elements regularly for even heat distribution and performance consistency.
• Verify Temperature Calibration: Periodically confirm thermostat accuracy to ensure uniform baking.
• Inspect Door Seals & Hinges: Keep door gaskets and hinges clean and intact to reduce heat loss and improve efficiency.
• Ventilation Care: Ensure vents and air passages are free of dust/debris to support proper airflow and electronics cooling.
• Weekly Deep Clean: Remove racks/trays and clean interior with food‑safe, non‑abrasive cleaners to reduce buildup.
• Electrical Check: Periodically inspect electrical connections and controls for secure, reliable operation.
• Professional Servicing: Schedule periodic technician support for element calibration and component integrity.