AMPTO Serie S modular Electric Pizza oven 48-3/4"x28-3/4"x6-1/4" (Chamber) - S120E1 ICON
Serie S ICON Moretti Forni Pizza Oven, electric, deck-type, 48-3/4"x28-3/4"x6-1/4"H decks, (6) 14", (3) 18" pizza or (3) 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 12kW/deck, CE, ETL, ETL-Sanitation, Made in Italy
Features
- 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
What our Experts Think
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Premium modular electric deck design
The AMPTO Serie S Modular Electric Pizza Oven S120E1 ICON combines professional electric deck performance with a sleek, high‑end interface, making it ideal for restaurants and pizzerias that value both function and presentation.
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Commercial‑grade baking capacity
With a spacious 48 ¾″ × 28 ¾″ × 6 ¼″ chamber, it supports multiple 12″ pizzas at once, giving kitchens the output needed during peak service without unnecessary bulk.
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Even, high‑heat performance
Refractory brick deck and optimized heating elements ensure uniform heat distribution and fast recovery, producing crispy crusts and consistent bake results batch after batch.
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Intuitive ICON digital control
Advanced digital interface with programmable baking profiles makes it easy to save and recall settings for different pizza styles, improving consistency across shifts and operators.
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Built for durability in demanding use
Stainless steel exterior, halogen interior lighting, and robust components deliver commercial resilience and long service life in busy kitchen environments.
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Modular & scalable
Designed to integrate with stacks, proofers, and optional stands, enabling kitchens to expand capacity without replacing core equipment.
Q&A
Q1: What are the chamber dimensions?
A: The S120E1 ICON features a 48‑3/4″ × 28‑3/4″ × 6‑1/4″ baking chamber — ideal for multiple medium pizzas or high‑volume baking.
Q2: What does “Modular” mean?
A: It’s part of the Serie S modular line, allowing you to stack or expand units as your kitchen capacity grows.
Q3: What power source does it use?
A: This is an electric pizza oven, offering reliable and energy‑efficient heat.
Q4: What makes the ICON version different?
A: The ICON model includes enhanced controls and updated ergonomic design for easier operation and improved user experience.
Q5: Is this suitable for commercial kitchens?
A: Yes — perfect for pizzerias, restaurants, cafés, food trucks, and high‑volume foodservice operations.
Q6: What food can I cook?
A: Great for pizzas, flatbreads, focaccias, calzones, pastries, and other baked items.
Q7: Does it bake evenly?
A: Yes — engineered for consistent, even heat distribution across the chamber.
Q8: Why choose this oven?
A: Combines commercial durability, modular configuration, and user‑friendly controls in a versatile electric pizza oven.
Maintenance Tips
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Daily Deck Cleaning: After cooling, brush the baking surface to remove flour and debris — ensures even heat and crisp crusts.
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Avoid Water on Deck: Do not use water directly on the refractory or baking surface to prevent cracking.
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Clean Exterior: Wipe stainless‑steel surfaces with a soft, non‑abrasive cloth to maintain hygiene and appearance.
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Check Heating Elements: Inspect elements regularly for even heat distribution and consistent performance.
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Verify Temperature Calibration: Regularly confirm thermostat accuracy to ensure consistent baking results.
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Inspect Door Seal & Hinges: Keep door gaskets and hinges clean and intact to minimize heat loss.
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Ventilation Maintenance: Ensure vents are clear of dust and debris to support efficient airflow and component cooling.
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Weekly Deep Clean: Remove racks and trays; clean interior surfaces with food‑safe, non‑abrasive cleaners to reduce buildup.
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Electrical Inspection: Periodically check electrical connections for secure, reliable operation.
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Professional Servicing: Schedule periodic inspections of controls, wiring, and components to extend oven lifespan.
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