Description
AMPTO series S modular Electric Pizza oven 37-1/2″x29x6-1/4 (Chamber) – S100E1
Serie S 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
- Balanced commercial capacity
The AMPTO Serie S Modular Electric Pizza Oven S100E1 features a generous 37 ½″ × 29″ × 6 ¼″ chamber, ideal for baking multiple pizzas or products simultaneously while keeping a compact, efficient footprint for medium‑volume kitchens. - Even high‑heat performance
Refractory brick baking surface paired with powerful electric elements delivers uniform heat distribution and fast recovery, producing crispy crusts and consistent results with every bake. - Programmable precision control
Supports customizable baking programs, letting operators save and recall optimal temperature/time settings—boosting consistency across shifts and simplifying training. - Sturdy, commercial‑ready build
Rugged stainless steel construction, halogen interior lighting, and quality components ensure reliable performance in daily foodservice operations. - Modular & scalable design
Engineered to integrate into larger setups—stackable with additional decks and compatible with optional proofers or stands—so kitchens can expand without replacing equipment.
Q&A
Q1: What are the chamber dimensions?
A: The S100E1 features a 37‑1/2″ × 29″ × 6‑1/4″ baking chamber — large enough for multiple medium pizzas or high‑volume production.
Q2: What does “modular” mean?
A: It’s part of the Serie S modular line, allowing flexible stacking or expansion to increase capacity as your business grows.
Q3: What power source does it use?
A: This is an electric pizza oven, offering consistent, energy‑efficient heat for reliable baking performance.
Q4: Is this oven suitable for commercial kitchens?
A: Yes — ideal for pizzerias, restaurants, cafés, food trucks, and other foodservice operations requiring dependable pizza baking.
Q5: What foods can I bake besides pizza?
A: Great for flatbreads, focaccias, calzones, pastries, and other oven‑baked items.
Q6: Does it provide even cooking results?
A: Yes — engineered for uniform heat distribution throughout the chamber for consistent outcomes.
Q7: How does the modular design help?
A: Modular flexibility lets you add more units or stack to scale capacity without major space changes.
Q8: Why choose the S100E1?
A: It combines commercial durability, modular versatility, and efficient electric performance to support busy kitchens.
Maintenance Tips
- Daily Deck Cleaning: After cooling, brush the baking surface to remove flour and food debris — helps maintain even heat and crisp crusts.
- Keep Deck Surface 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 professional appearance.
- Inspect Heating Elements: Check elements regularly for even heat distribution and consistent performance.
- Verify Temperature Accuracy: Periodically confirm thermostat calibration to ensure uniform baking results.
- Check Door Seal & Hinges: Keep gaskets and hinges clean and intact to minimize heat loss and improve efficiency.
- Ventilation Care: Ensure vents and air passages are clear of dust/debris to support proper airflow and cooling.
- Weekly Deep Clean: Remove racks/trays and clean interior surfaces with food‑safe, non‑abrasive cleaners to reduce buildup.
- Electrical Inspection: Periodically inspect power connections and controls for secure, reliable operation.
- Professional Servicing: Schedule periodic technician checks for element calibration and overall oven integrity.
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