AMPTO Serie S modular Electric Pizza oven 18-3/4x29x6-1/4 (Chamber) - S50E3
Serie S Moretti Forni Pizza Oven, electric, deck-type, 18-3/4"W x 29"D x 6-1/4"H decks, (2) 14", (1) 18" pizza or (1) tray 26"x18" capacity per deck, refractory brick baking surface, (100) customizable programs (per deck), 842°F max operating temperature, timer, (2) stainless steel bottom-hinged double doors, halogen lighting, stainless steel external structure, 208V/60hz/1ph 5.1kW/deck, CE, ETL, ETL-Sanitation, Made in Italy
Features
- Unit can be converted to 3ph under request (charge will apply)
- Configure up to 3 deck.
- Standard open frame base with caster is included
- Proofer stainless steel cabinet, is an accessories
- Multibake - Ideal for diversified production, smooth brick floor and metalized sides and ceiling.
- Stonebake - Ideal for traditional pizza and entirely made of refractory stone
Manual
What our Experts Think
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High‑capacity modular performance
The AMPTO Serie S Modular Electric Pizza Oven S50E3 packs three 18 ¾″ × 29″ × 6 ¼″ decks into a compact modular footprint—ideal for kitchens needing efficient multi‑deck baking without consuming excessive space.
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Consistent, professional heat delivery
Refractory brick deck surfaces and robust electric elements provide even heat distribution and rapid recovery, producing crispy crusts and uniform bake results batch after batch.
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Programmable precision
Each deck supports customizable baking profiles, making it easy to save and reuse temperature/time setups for different pizza styles—boosting consistency and reducing operator error.
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Durable commercial build
Stainless steel construction, halogen interior lighting, and rugged components ensure long‑lasting reliability in demanding kitchen environments.
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Modular & scalable for growth
Designed to stack with additional decks and integrate with optional accessories (proofers, stands), letting operations expand capacity without replacing core equipment.
Q&A
Q2: What does “Modular” mean?
A: It’s part of the Serie S modular series, which allows you to stack or connect units to scale capacity based on kitchen needs.
Q3: What power source does it use?
A: This is an electric pizza oven, delivering consistent, energy‑efficient heat for reliable results.
Q4: Is it suitable for commercial use?
A: Yes — designed for cafés, food trucks, concession stands, pizzerias, and other foodservice operations needing compact yet capable baking.
Q5: What foods can I bake?
A: Excellent for pizzas, flatbreads, focaccias, calzones, and a variety of small baked goods.
Q6: Does it provide even heat distribution?
A: Yes — engineered for uniform cooking performance across the chamber.
Q7: How does the modular design help?
A: Modular flexibility lets you expand capacity, stack units, or customize configurations without major renovation.
Q8: Why choose the S50E3?
A: It’s a compact, efficient, and versatile commercial electric oven — perfect for operations needing precise baking in limited spaces.
Maintenance Tips
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Daily Deck Cleaning: After cooling, brush the baking surface to remove flour and food debris — supports even heat and crisp crusts.
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Keep Deck Dry: Avoid water on the refractory or baking surface to prevent cracking.
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Clean Exterior: Wipe stainless‑steel surfaces with a soft, non‑abrasive cloth for hygiene and a professional look.
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Check Heating Elements: Inspect elements regularly for even heat distribution and consistent performance.
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Verify Temperature Accuracy: Periodically confirm thermostat calibration to ensure uniform baking results.
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Inspect Door Seal & Hinges: Keep gaskets and hinges clean and intact to minimize heat loss.
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Ventilation Care: Ensure vents and air passages are free of dust/debris to support proper airflow and cooling.
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Weekly Deep Clean: Remove racks/trays and clean interior with food‑safe, non‑abrasive cleaners to reduce buildup.
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Electrical Check: Periodically inspect electrical connections and controls for secure, reliable operation.
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Professional Service: Schedule periodic technician checks for element calibration and oven integrity.
