AMPTO Gas Pizza Oven P150G 58'' x 34'' x 7'' (Chamber) 1 Deck w/proofer - P150G A1
Moretti Forni Pizza Oven, double deck, natural gas, (2) 58" x 34" decks, (24) 12" or (10) 18" pizza capacity, 840°F (450°C) max operating temperature, (2) stainless steel doors, aluminized steel interior top & sides, two-layer refractory brick cooking surface, stainless steel exterior, 220,000 BTU/hr, 64.0kW, 110v/60/1-ph, Made in Italy, CE, cETLus, ETL-Sanitation
Manual
What our Experts Think
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High‑efficiency commercial gas baking
The AMPTO Gas Pizza Oven P150G A1 runs on natural gas and reaches up to 840 °F / 450 °C, delivering fast heat‑up and reliable, even baking ideal for pizzerias and busy kitchens.
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Perfectly sized 58″×34″ deck
The single 58 × 34 × 7 in chamber offers spacious capacity for large pizzas or multiple medium pies without taking excessive kitchen space.
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Built‑in proofer streamlines workflow
Integrated proofer lets you prepare and proof dough directly in sequence with baking, improving workflow and reducing prep time.
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Superior thermal performance
Dual‑layer refractory brick deck and aluminized steel interior ensure excellent heat retention and distribution for consistent crust texture and bake quality.
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Rugged construction for daily use
Commercial‑grade stainless steel exterior and certified safety/sanitation compliance ensure durability and long‑term performance in demanding restaurant environments.
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User‑friendly design
Simple controls and ergonomic door access make operation intuitive, reducing staff training time and increasing throughput during peak hours.
Q&A
Q1: What is the chamber size?
A: The oven has a single large 58″ × 34″ × 7″ chamber — perfect for full‑size pizzas and large baked products.
Q2: Does this model include a proofer?
A: Yes — it includes an integrated proofer, ideal for dough fermentation and ready‑to‑bake preparation.
Q3: Is it suitable for commercial use?
A: Yes — designed for pizzerias, bakeries, cafés, and foodservice operations with consistent demand.
Q4: What fuel type does it use?
A: It’s gas‑powered, providing rapid heat up, efficient cooking, and reliable performance.
Q5: Does it provide even baking results?
A: Yes — engineered for uniform heat distribution to deliver consistent, high‑quality bakes.
Q6: Can I bake other foods besides pizza?
A: Absolutely — excellent for breads, calzones, flatbreads, pastries, and other oven‑baked items.
Q7: How does the proofer benefit my operations?
A: The proofer accelerates dough rising and yields consistent fermentation results, boosting kitchen efficiency.
Q8: Why choose a single‑deck gas oven with proofer?
A: It’s ideal for businesses that need both proofing and baking in one space‑saving, productive unit.
Maintenance Tips
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Daily Deck Cleaning: After cooling, brush stone deck to remove flour and residue—ensures even heat and crisp crusts.
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Keep Deck Dry: Never use water on refractory stone to prevent cracking and thermal shock.
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Wipe Exterior Surfaces: Clean stainless‑steel exterior and proofer surfaces with a soft, non‑abrasive cloth to maintain hygiene and professional appearance.
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Inspect Burners & Gas Lines Weekly: Check and clear burner ports and gas fittings for consistent flame and temperature stability.
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Verify Temperature Controls: Regularly check oven and proofer thermostat readings for accurate baking and proofing results.
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Door Seal & Hinge Check: Ensure tight seals on oven and proofer doors to prevent heat/moisture loss.
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Ventilation & Flue Cleaning: Keep vents, flue, and proofer air passages free of dust/grease to support proper airflow.
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Clean Proofing Chamber: Empty and sanitize proofer trays/racks daily to avoid bacterial buildup and maintain food safety.
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Weekly Deep Clean: Remove trays/racks and clean grease and crumb buildup inside chamber and base to reduce fire hazards.
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Annual Professional Gas Service: Have gas valves, regulators, and ignition components inspected for safe, dependable operation.
