AMPTO iDeck electronic Control Electric Pizza Oven 41"W x 41"D chamber. 2 Deck - ID-D 105.105
iDeck Pizza Oven, electric, (2) 41"W x 41"D x 5-1/2"H deck, (18) 12" or (8) 18" pizza, (8) 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, 23.1kW, CE, Made in Italy
Features
- Open frame support with casters and tray support is included
- Proofer cabinet is an optional
- Hood is an optional
- Stackable kit is an optional
- 220V/60-5hz/3ph
Manual
What our Experts Think
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Built for serious production kitchens
Dual-deck configuration delivers high output—bake up to 18 x 12” pizzas simultaneously, making it ideal for busy pizzerias and commercial operations.
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Precision baking with electronic controls
Advanced electronic control system with independent top & bottom heat adjustment ensures consistent crust, perfect browning, and repeatable results every time.
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Exceptional heat performance (up to 840°F / 450°C+)
Designed for authentic, high-temperature pizza baking—achieves fast recovery times and even heat distribution for continuous service.
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Premium refractory stone deck
High-quality refractory brick surface guarantees uniform heat retention and crispy, artisan-style bases, whether baking directly on deck or trays.
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Durable Italian craftsmanship
Stainless steel construction with professional-grade components ensures long-term durability in demanding kitchens.
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Optimized for efficiency & workflow
Features like halogen lighting, dual chambers, and independent controls per deck allow chefs to manage multiple orders with precision and visibility.
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Flexible installation & scalability
Stackable design with optional accessories (proofer, hood, stand) supports custom kitchen setups and future expansion.
Q&A
Q1: What is the capacity of this pizza oven?
A: The AMPTO iDeck features 2 spacious decks, each with a 41" x 41" chamber, ideal for high-volume pizza production in commercial kitchens.
Q2: Is this oven suitable for commercial use?
A: Yes, it’s designed for pizzerias, restaurants, and bakeries needing consistent, high-performance electric baking.
Q3: What type of control system does it use?
A: It comes with an electronic control system for precise temperature management and consistent cooking results.
Q4: What can I cook besides pizza?
A: In addition to pizzas, it’s perfect for baking bread, pastries, flatbreads, and other oven-baked dishes.
Q5: Does it ensure even heat distribution?
A: Yes, the oven is engineered to provide uniform heat across each deck for evenly cooked products.
Q6: Is it energy efficient?
A: The electric design offers efficient energy use while maintaining stable high temperatures.
Q7: How durable is the oven?
A: Built with robust, commercial-grade materials, it’s designed for long-term reliability in busy kitchens.
Q8: Why choose a double deck oven?
A: The 2-deck design allows you to cook multiple batches simultaneously, increasing productivity and reducing wait times.
Maintenance Tips
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Daily Interior Cleaning: After cooling, remove crumbs and residue from the refractory stone deck using a soft brush—avoid water to prevent cracking.
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Wipe Stainless Steel Exterior: Use a non-abrasive cloth to maintain hygiene and professional appearance.
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Avoid Moisture on Deck Surface: The high-temp stone (up to ~840°F capability) can be damaged by liquids—keep it dry at all times.
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Check Electronic Controls & Calibration: Regularly verify temperature accuracy for consistent pizza quality across both decks.
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Inspect Heating Elements & Airflow: Ensure even heat distribution for dual-deck performance and uniform baking results.
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Deep Clean Weekly: Remove trays/racks and clean grease buildup using non-abrasive cleaners to maintain efficiency.
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Schedule Professional Servicing: Periodic checks of electrical components (23.1kW system) prevent downtime in high-volume kitchens.
