AMPTO Electric Conveyor Pizza Oven, 81"W x 60"D x 48-1/4"H, 25-3/4"W belt, single deck - TT96E1
Moretti Forni Electric Conveyor Pizza Oven, 81"W x 60"D x 48-1/4"H, 25-3/4"W belt, single deck, (100) 13" pizzas/hour or (38) 18” pizzas/hour, stand included, 45 sec. to 20 minutes belt control speed, Air blowing system using 2 stainless steel fans independently motorized, 608°F max operating temperature, color multi language display, (100) customizable programs, stainless steel construction, 17.8kW, cETLus, ETL-Sanitation, Made in Italy
Manual
What our Experts Think
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Commercial high-throughput pizza oven
The AMPTO Electric Conveyor Pizza Oven (TT96E1) delivers up to ~100 13″ pizzas/hour or ~38 18″ pizzas/hour, helping kitchens maintain strong output during peak service.
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Large footprint for volume baking
With an 81″ wide × 60″ deep × 48-1/4″ high stainless-steel build and a 25-3/4″ wide conveyor belt, it’s designed for high-volume pizzerias and foodservice operations.
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Precise conveyor control & programming
Adjustable belt speed (45 sec to 20 min) and up to 100 customizable programs allow operators to dial in consistent bake profiles for different pizzas and products.
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Consistent, even baking performance
Dual independently motorized stainless-steel fans create a forced-air system that promotes uniform heat distribution across the belt.
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High-temperature capability
Max operating temperature reaches about 608 °F, suitable for achieving crispy crusts and thorough toppings cooking.
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User-friendly controls & durability
Features a multi-language color display and robust stainless-steel construction for ease of use, cleaning, and long-term reliability.
Q&A
Q: What is the AMPTO TT96E1 Electric Conveyor Pizza Oven?
A: The AMPTO TT96E1 is a commercial single-deck electric conveyor pizza oven designed for high-volume, continuous baking in professional kitchens.
Q: What are the overall dimensions?
A: The unit measures 81"W x 60"D x 48-1/4"H, making it suitable for medium to large commercial kitchen spaces.
Q: What is the conveyor belt size?
A: It features a 25-3/4" wide conveyor belt for efficient pizza and food product flow.
Q: What type of oven is it?
A: It is a conveyor-style oven that automatically moves food through a heated chamber for consistent and even cooking.
Q: Is it single or multi-deck?
A: It is a single-deck model designed for streamlined, high-efficiency production.
Q: What type of businesses is it designed for?
A: Ideal for pizzerias, fast-food chains, cafeterias, and high-output foodservice operations.
Q: How does it improve efficiency?
A: The conveyor system enables continuous cooking, reduces labor requirements, and ensures consistent baking results.
Maintenance Tips
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Clean conveyor belt daily: Remove food debris, cheese, and flour buildup to prevent burning and maintain smooth product flow.
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Run belt cleaning cycle (cool state): Always clean when the oven is off and fully cooled to avoid damage and ensure operator safety.
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Empty crumb trays frequently: Prevent fire risk and maintain hygiene by clearing trays during and after production shifts.
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Wipe interior chamber regularly: Use food-safe, non-abrasive cleaner to remove grease and carbon buildup for consistent baking results.
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Check belt alignment & tension: Ensure the 25-3/4” belt tracks straight to avoid product shifting or uneven cooking.
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Clean air vents and cooling fans: Keep airflow paths dust-free to prevent overheating of motors and heating elements.
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Inspect heating elements: Verify even top and bottom heat distribution for consistent pizza quality.
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Calibrate speed & temperature settings: Adjust periodically to maintain consistent bake times in high-volume operation.
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Check electrical components: Inspect switches, controls, and wiring for safe and stable 208/240V operation.
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Schedule preventive maintenance: Routine servicing of motors, belts, and heating systems ensures long-term reliability and reduced downtime.
