AMPTO Electric Pizza Oven P120 49'' x 26'' x 7'' (Chamber) 208/240/60/3 - 2 Decks with tray guide base - P120E A2X
Moretti Forni Pizza Oven, electric, deck-type, (2) 49"W x 26"D x 7"H decks, (16) 12" or (4) 18" pizza capacity, refractory brick baking surface, (20) customizable programs (per deck), 840°F max operating temperature, timer, (2) stainless steel bottom-hinged double doors, halogen lighting, stainless steel external structure, 18.8kW, CE, ETL, ETL-Sanitation, Made in Italy
Features
- Standard base support included
- Proofer (Stainless steel cabinet enclosed base) is an optional
Manual
What our Experts Think
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Commercial-grade electric deck oven
The AMPTO Electric Pizza Oven P120E A2X features two 49″ × 26″ × 7″ baking chambers with a refractory brick surface—designed for consistent, high-quality pizza baking in busy kitchens.
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Strong capacity for busy operations
With two decks, it can bake up to 16 × 12″ pizzas or 4 × 18″ pizzas total, helping maintain steady output during peak service.
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Precise programmable control
Each deck offers 20 customizable programs and an adjustable timer, giving operators the flexibility to dial in optimal heat profiles for different doughs and toppings.
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High-temperature performance
Capable of reaching up to 840 °F (450 °C), which supports excellent crust development and efficient bake times.
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Durable, professional construction
Stainless-steel exterior, bottom-hinged double doors, halogen interior lighting, and a tray guide base make it robust, easy to use, and easy to monitor in commercial settings.
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Ideal for varied menus
Excellent not just for classic pizzas, but also for flatbreads, focaccias, and tray-based baked items thanks to even heat distribution and programmable settings.
Q&A
Q: What is the AMPTO P120E A2X Electric Pizza Oven?
A: The AMPTO P120E A2X is a commercial 2-deck electric pizza oven designed for consistent baking performance and high-efficiency food production.
Q: What are the chamber dimensions?
A: Each chamber measures 49" x 26" x 7", suitable for pizzas, breads, and bakery items.
Q: How many decks does it have?
A: It features 2 independent baking decks, allowing simultaneous cooking to improve output and workflow efficiency.
Q: What power supply does it require?
A: It operates on 208/240V, 60Hz, 3-phase power for stable and reliable commercial performance.
Q: What type of businesses is it designed for?
A: Ideal for pizzerias, bakeries, restaurants, and food service operations needing medium-to-high baking capacity.
Q: Does it include accessories?
A: Yes, it comes with a tray guide base for organized loading and improved kitchen workflow.
Q: How does it improve baking performance?
A: It provides even heat distribution across both decks, ensuring consistent cooking results and reliable product quality.
Maintenance Tips
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Clean both decks after each shift: Remove flour, cheese, and baked residue to prevent carbon buildup and maintain consistent baking performance.
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Brush stone surfaces dry only: Use a soft oven brush—avoid water on hot or warm stones to prevent cracking and thermal shock.
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Wipe stainless steel exterior daily: Use non-abrasive, food-safe cleaners to maintain hygiene and professional presentation.
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Inspect heating elements regularly: Ensure upper and lower elements in both decks provide even and stable heat distribution.
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Calibrate temperature controls: Maintain accurate settings across both chambers for consistent baking results.
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Clean tray guide base: Remove crumbs and debris from sliding rails for smooth tray movement and efficient workflow.
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Check door seals & insulation: Prevent heat loss and improve energy efficiency during continuous operation.
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Avoid liquid spills inside chambers: Protect refractory stones and electrical components from damage.
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Maintain ventilation clearance: Ensure proper airflow to avoid overheating in high-demand kitchen environments.
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Schedule preventive servicing: Regular inspection of thermostats, wiring, and heating systems ensures long-term reliability and consistent output.
