AMPTO Electric Pizza Oven P120 49'' x 34'' x 7'' (Chamber) 208/240/60/3 - 1 Deck with tray guide base - P120E B1X
Moretti Forni Pizza Oven, electric, deck-type, (1) 49"W x 34"D x 7"H deck, (8) 12" or (4) 18" pizza capacity, (20) customizable programs, 840°F max operating temperature, timer,(1) stainless steel bottom-hinged double door, halogen lighting, refractory brick baking surface, stainless steel external structure, 10.1kW, 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 B1X Electric Pizza Oven?
A: The AMPTO P120E B1X is a commercial 1-deck electric pizza oven designed for consistent baking performance in professional kitchens.
Q: What are the chamber dimensions?
A: The baking chamber measures 49" x 34" x 7", suitable for pizzas, breads, and a variety of bakery items.
Q: How many decks does it have?
A: It features 1 independent baking deck, ideal for focused production or as a supplemental oven.
Q: What power supply does it require?
A: It operates on 208/240V, 60Hz, 3-phase power for stable and efficient commercial use.
Q: What type of businesses is it designed for?
A: Ideal for pizzerias, bakeries, cafés, and restaurants needing reliable single-deck baking capacity.
Q: Does it include accessories?
A: Yes, it comes with a tray guide base for improved loading efficiency and workflow organization.
Q: How does it improve baking performance?
A: It delivers even heat distribution for consistent cooking results and dependable product quality.
Maintenance Tips
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Clean deck after each shift: Remove flour, cheese, and baked residue 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 thermal shock.
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Wipe stainless steel exterior daily: Use non-abrasive, food-safe cleaners to maintain hygiene and professional appearance.
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Inspect heating elements regularly: Ensure stable upper and lower heat for consistent baking results across the full deck.
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Calibrate temperature controls: Maintain accurate oven settings for consistent product quality and energy efficiency.
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Clean tray guide base: Remove crumbs and debris from rails for smooth tray movement and efficient loading.
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Check door seals & insulation: Prevent heat loss and improve cooking efficiency during continuous operation.
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Avoid liquid spills inside chamber: Protect refractory stone and electrical components from damage and cracking.
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Maintain ventilation clearance: Ensure proper airflow to prevent overheating in high-volume kitchen environments.
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Schedule preventive servicing: Regular inspection of thermostats, wiring, and heating elements ensures long-term reliability and stable performance.
