AMPTO Serie S modular Electric Pizza oven 48-3/4"x49-1/2"x6-1/4" (Chamber) - S125E3 ICON

AMPTO Serie S modular Electric Pizza oven 48-3/4"x49-1/2"x6-1/4" (Chamber) - S125E3 ICON

Serie S ICON Moretti Forni Pizza Oven, electric, deck-type, 48-3/4"x49-1/5"x6-1/4"H decks, (10) 14", (6) 18" pizza or (6) 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

• Maximum electric baking capacity
  The 48‑3/4" × 49‑1/2" × 6‑1/4" chamber gives you substantial space for multiple pizzas or large trays per cycle — ideal for high‑volume pizzerias and foodservice operations.
• Consistent, controllable heat
  As a modular electric oven, the S125E3 ICON delivers even temperature distribution across the deck, reducing hot spots and ensuring uniform bake quality batch after batch.
• Perfect where gas isn’t an option
  Fully electric performance makes this oven a strong choice in kitchens without gas access or strict ventilation limits, without compromising professional results.
• Modular design for scalability
  The oven’s modular footprint allows stacking or tandem configurations, enabling expansion of baking capacity without taking up more valuable kitchen space.
• Built for demanding commercial use
  Heavy‑duty construction ensures this unit withstands continuous daily operation, minimizing downtime and maintenance.
• Intuitive controls for reliable operation
  Responsive controls make it easy for staff to set and maintain precise baking conditions, reducing training time and operational errors.
• Versatile for multiple pizza styles
  Experts note it handles a broad range of crust types — from classic Neapolitan to thicker styles — thanks to consistent electric heat and spacious chamber.
• Best for high‑output electric pizza production
  Recommended for kitchens that need scalable capacity, consistent results, and a reliable electric solution — excellent for restaurants and pizzerias focused on quality and throughput.

Q&A

Q: What kind of oven is this?
A: A commercial modular electric deck pizza oven designed for high‑volume pizza baking in restaurants, pizzerias, and professional kitchens.

Q: How many decks does the S125E3 ICON have?
A: It includes 3 independent electric baking decks to increase throughput and efficiency.

Q: What are the chamber dimensions?
A: Each deck chamber measures 48‑3/4″ wide × 49‑1/2″ deep × 6‑1/4″ high — spacious enough for large or multiple pizzas.

Q: What is the pizza capacity per deck?
A: Each deck can bake up to (10) 14″ pizzas, (6) 18″ pizzas, or (6) 26″×18″ trays, supporting busy operations.

Q: What power and control features are included?
A: It operates on 208 V/60 Hz/3‑phase with 12 kW per deck, refractory brick baking surface, 100 customizable programs per deck, and a built‑in timer for consistent results.

Q: What is the maximum temperature?
A: The oven can reach up to 842 °F (450 °C) for quick, even baking and a crisp crust.

Q: What certifications and build quality does it have?
A: CE, ETL, and ETL‑Sanitation certified with stainless steel exterior, bottom‑hinged double doors, and halogen lighting for durability and ease of use.

Q: Can this oven be expanded or reconfigured?
A: Yes — Serie S modular design lets you stack or expand up to 3 decks to suit your production needs.

Q: What types of pizza or baking applications is it best for?
A: Excellent for Neapolitan, artisan, and traditional pizzas, bread, and tray‑style baked goods requiring even heat and high output.

Maintenance Tips

• Clean After Each Use: Wipe chamber, trays, and exterior to remove food residue and grease.
• Use Mild Cleaners: Avoid abrasive or harsh chemicals to protect stainless steel and heating elements.
• Inspect Electrical Connections: Regularly check 220V/240V wiring and plugs for wear or damage.
• Check Heating Elements: Ensure uniform heating; replace any worn or faulty elements promptly.
• Keep Vents Clear: Remove dust and debris from air passages to prevent overheating.
• Monitor Door Seals: Inspect gaskets for wear to maintain heat efficiency and consistent baking.
• Ensure Stable Placement: Place the oven on a level, secure surface for safe, optimal performance.
• Professional Servicing: Schedule routine inspections and maintenance per manufacturer guidelines.