AMPTO Electric Pizza Oven Amalfi 38'' x 41'' x 7'' (Chamber) 208/240/60/3 - 1 Deck with tray guide base - AMALFI C1
Moretti Forni Pizza Oven, deck-type, electric, (1) 38"W x 41"D x 7"H deck, (9) 12" or (4) 18" pizza capacity, (20) customizable programs, 840°F max operating temperature, timer, (1) stainless steel bottom-hinged door, halogen lighting, refractory brick baking chamber (entire camera), stainless steel construction,10.5kW, CE, ETL, ETL-Sanitation, Made in Italy
Manual
What our Experts Think
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Professional-grade deck pizza oven
The AMPTO Amalfi C3 is a three-deck electric pizza oven with 38″ × 41″ × 7″ chambers, engineered for commercial pizza production with high capacity and consistent performance.
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High throughput for busy kitchens
With three independent decks, this oven can bake up to 27 × 12″ pizzas or 12 × 18″ pizzas total, helping maintain steady output during peak service.
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Precise, customizable baking control
Each deck features 20 programmable baking programs and independent electronic temperature management, giving operators fine-tuned control over crust and topping results.
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Refractory brick chamber for even heat
The oven’s refractory stone baking chamber with spiral heating elements delivers uniform heat distribution, ideal for both direct pizza baking and tray-based items.
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Durable, commercial construction
Stainless steel exterior, bottom-hinged doors with tempered glass, and halogen interior lighting provide visibility, durability, and ease of monitoring during baking.
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High-temperature performance
Capable of reaching up to 840 °F (450 °C)—a range suited for classic pizzas with crispy crust and well-cooked toppings.
Q&A
Q: What is the AMPTO Amalfi C1 Electric Pizza Oven?
A: The AMPTO Amalfi C1 is a commercial single-deck electric pizza oven designed for consistent baking performance in professional kitchens.
Q: What are the chamber dimensions?
A: The baking chamber measures 38" x 41" x 7", suitable for pizzas, breads, and other bakery products.
Q: How many decks does it have?
A: It features 1 independent baking deck, ideal for focused, efficient baking in smaller operations or as an additional oven unit.
Q: What power supply does it require?
A: It operates on 208/240V, 60Hz, 3-phase power for stable and reliable commercial use.
Q: What type of businesses is it designed for?
A: Perfect for pizzerias, bakeries, cafés, and restaurants needing consistent single-deck baking capacity.
Q: Does it include accessories?
A: Yes, it comes with a tray guide base to support efficient loading and workflow organization.
Q: How does it improve baking performance?
A: It ensures even heat distribution for consistent cooking results and dependable baking quality.
Maintenance Tips
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Clean deck after every use: Remove flour, cheese, and food debris to prevent carbon buildup and maintain even baking performance.
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Brush stone surface dry only: Use a soft oven brush—avoid water on hot or warm stone to prevent cracking and damage.
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Wipe exterior daily: Clean stainless steel surfaces with non-abrasive, food-safe cleaner for hygiene and professional appearance.
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Inspect heating elements: Check upper and lower elements regularly to ensure even heat distribution across the full deck.
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Calibrate temperature controls: Maintain accurate baking temperatures for consistent results and energy efficiency.
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Clean tray guide base: Remove crumbs and residue from rails to ensure smooth tray movement and easy loading.
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Check door seals: Ensure gaskets are intact to prevent heat loss and improve cooking efficiency.
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Avoid liquid spills inside chamber: Protect refractory stone and electrical components from damage and thermal shock.
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Maintain ventilation clearance: Keep airflow paths open to prevent overheating during continuous commercial use.
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Schedule preventive servicing: Regular inspection of thermostats, wiring, and elements ensures long-term reliability and stable performance.
