AMPTO iDeck electronic Control Electric Pizza Oven 105 x 65 cm chamber. 2 Deck - ID-D 105.65
iDeck Pizza Oven, electric, (2) 41"W x 26"D x 5-1/2"H deck, (10) 12" or (4) 18" pizza, (4) 16" x 22" sheet pans capacity, 840°F max operating temperature, dual temp technology, electronic control, (2) stainless steel bottom-hinged door, halogen lighting, refractory brick baking surface, stainless steel external structure, open frame stand with caster included, hood not included, 16.3kW, CE, Made in Italy
Features
- Open Frame Support with Casters and Tray Support is included
- Proofer cabinet is optional
- Hood is optional
- Stacking kit is optional
Manual
What our Experts Think
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High-capacity performance in a compact footprint
Dual-deck design with 105 x 65 cm chambers delivers strong output—bake up to 10 x 12” or 4 x 18” pizzas at once, ideal for medium to high-volume kitchens.
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Precision control for consistent results
Advanced electronic control system with independent top & bottom heat adjustment ensures perfect crust texture and even baking across every batch.
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Authentic high-heat pizza baking
Reaches up to 840°F (450°C), delivering fast recovery times and the intense heat required for artisan-style pizzas.
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Refractory stone deck for superior crust quality
Premium baking surface provides excellent heat retention and uniform distribution, producing crispy, evenly cooked bases.
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Built for durability & daily commercial use
Stainless steel construction and professional-grade components ensure long-lasting performance in demanding kitchens.
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Enhanced usability & workflow efficiency
Features like halogen interior lighting, dual doors, and independent deck operation allow chefs to manage multiple orders with ease and visibility.
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Flexible configuration for growing businesses
Compatible with optional accessories like hoods, stands, and proofers, making it easy to scale and customize your kitchen setup.
Q&A
Q1: What is the oven capacity?
A: This AMPTO iDeck model features 2 decks, each with a 105 x 65 cm chamber, ideal for medium to high-volume pizza production.
Q2: Is this oven suitable for commercial kitchens?
A: Yes, it’s built for pizzerias, cafés, bakeries, and restaurants requiring reliable, consistent baking performance.
Q3: What type of controls does it have?
A: It uses an electronic control system for accurate temperature regulation and consistent cooking results.
Q4: Can I cook items other than pizza?
A: Absolutely—it's perfect for baking bread, pastries, flatbreads, and other baked goods.
Q5: Does it provide even cooking?
A: Yes, the oven is designed for uniform heat distribution across both decks to ensure even baking.
Q6: Is it energy efficient?
A: The electric system is optimized for efficient energy use while maintaining stable, high temperatures.
Q7: How durable is the construction?
A: Made with commercial-grade materials, it’s built to withstand heavy daily use in professional kitchens.
Q8: What are the benefits of a 2-deck design?
A: The double-deck setup allows simultaneous cooking, improving productivity and reducing service time.
Maintenance Tips
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Daily Deck Cleaning: Brush off crumbs from the refractory stone after each shift—this ensures even heat distribution and crisp pizza bases.
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Avoid Water on Baking Surface: Never use water on the stone deck to prevent cracking and performance loss.
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Clean Electronic Control Panel: Wipe gently with a dry or slightly damp cloth to protect precision temperature controls.
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Weekly Deep Cleaning: Once cooled, clean interior and stainless-steel exterior with food-safe, non-abrasive cleaners to maintain hygiene.
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Check Temperature Calibration: Verify dual-zone (top & bottom) heat accuracy for consistent baking across both decks.
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Inspect Door Seals & Hinges: Ensure tight sealing to maintain energy efficiency and stable high temperatures (up to ~840°F).
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Maintain Ventilation & Airflow: Keep vents free of grease and dust to prevent overheating and ensure optimal performance.
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Monitor Heating Elements: Regular inspection helps maintain uniform baking and reduces downtime in high-volume kitchens
