AMPTO Serie S modular Electric Pizza oven 48-3/4"x28-3/4"x6-1/4" (Chamber) - S120E3

AMPTO Serie S modular Electric Pizza oven 48-3/4"x28-3/4"x6-1/4" (Chamber) - S120E3

Serie S 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

• Specs sheet
• User Manual 
• Parts Diagram 
• Brochure

What our Experts Think

• High‑performance modular design
  The AMPTO Serie S Modular Electric Pizza Oven S120E3 features three electric deck chambers (48 ¾″ × 28 ¾″ × 6 ¼″), giving kitchens expanded baking capacity while maintaining a versatile, modular footprint.
• Consistent, high‑heat baking
  Equipped with refractory brick decks and powerful electric elements, it delivers even heat distribution and rapid recovery, producing crispy crusts and uniform cooking—batch after batch.
• Programmable precision for quality control
  Each deck supports customizable baking programs, making it easy to set and recall profiles for different pizza styles, improving consistency across shifts.
• Sturdy, commercial‑ready construction
  Built with stainless steel housing and durable components, this oven withstands the demands of 24/7 kitchen environments, while halogen interior lighting enhances visibility during load/unload.
• Modular & scalable kitchen fit
  Designed for stacking and expansion, it works with optional accessories (proofers, stands), allowing kitchens to grow capacity without replacing equipment.
• Efficient workflow & user‑friendly controls
  Independent deck controls and intuitive interfaces help reduce operator error and speed service, improving throughput in high‑volume settings.

Q&A

Q1: What are the chamber dimensions?
A: The S120E3 features a 48‑3/4″ × 28‑3/4″ × 6‑1/4″ baking chamber — excellent for multiple medium pizzas or high‑volume baking.

Q2: Is this oven modular?
A: Yes — part of the Serie S modular series, allowing flexible stacking or expansion to fit your kitchen layout and capacity needs.

Q3: What power source does it use?
A: It’s an electric pizza oven, delivering consistent heat with efficient energy use.

Q4: Is it suitable for commercial kitchens?
A: Yes — ideal for pizzerias, restaurants, cafés, and foodservice operations requiring reliable performance.

Q5: What types of products can it bake?
A: Perfect for pizzas, flatbreads, focaccias, calzones, and a variety of oven‑baked goods.

Q6: Does it provide even heat distribution?
A: Yes — engineered for uniform heat across the chamber for consistent cooking results.

Q7: How does modular design help?
A: Modular flexibility lets you add decks or stack units to expand capacity as your business grows.

Q8: Why choose the S120E3?
A: Combines commercial durability, flexible configuration, and dependable baking performance in one efficient electric oven.

Maintenance Tips

• Daily Deck Cleaning: After cooling, brush the baking surface to remove flour and food debris — supports even heat and crisp crusts.
• Avoid Water on Deck: Do not use water directly on the refractory or baking surface to prevent cracking.
• Clean Exterior: Wipe stainless steel surfaces with a soft, non‑abrasive cloth to maintain hygiene and appearance.
• Check Heating Elements: Inspect heating elements regularly for even heat distribution and proper performance.
• Verify Temperature Calibration: Regularly confirm thermostat accuracy to ensure consistent baking results.
• Inspect Door Seal & Hinges: Keep door gaskets and hinges clean and intact to minimize heat loss.
• Ventilation Maintenance: Keep vents clear of dust and debris to support efficient airflow and internal cooling.
• Weekly Deep Clean: Remove racks and trays; clean interior surfaces with food‑safe, non‑abrasive cleaners to reduce buildup.
• Electrical Inspection: Check electrical connections periodically for secure, reliable operation.
• Schedule Professional Support: Periodically service controls, wiring, and elements to extend oven lifespan.