AMPTO serie S modular Electric Pizza oven 37-1/2"x49-3/4"x6-1/4" (Chamber) - S105E1
Serie S Moretti Forni Pizza Oven, electric, deck-type, 37-1/2"W x 249-3/4"D x 6-1/4"H decks, (8) 14", (5) 18" pizza or (4) 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/3ph 37ampS/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.
- Proofer stainless steel cabinet, is an accessories
- Steamer is an accessories (special order)
- Multibake - Ideal for diversified production
- Stonebake - Ideal for traditional pizza and entirely made of refractory stone
Manual
What our Experts Think
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Spacious commercial baking capacity
The AMPTO Serie S Modular Electric Pizza Oven S105E1 offers a large 37 ½″ × 49 ¾″ × 6 ¼″ electric deck chamber, capable of handling up to 8 × 14″ pizzas, 5 × 18″ pizzas, or multiple large trays per deck, making it ideal for busy pizzerias and restaurants needing reliable throughput.
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Professional‑grade heat & even cooking
Refractory brick baking surface and electric elements deliver uniform heat distribution up to 842 °F (450 °C), producing crispy crusts and consistent bake quality batch after batch.
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Advanced programmable control
With 100 customizable programs per deck, operators can easily save and recall ideal temperature and time profiles—boosting consistency across staff and peak service hours.
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Durable, commercial construction
Rugged stainless steel exterior, halogen interior lighting, and bottom‑hinged double doors ensure long‑lasting performance and easy monitoring in demanding kitchen environments.
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Modular & scalable workflow
Designed to integrate with additional decks, proofers, or steamers, this oven lets kitchens expand capacity or customize setups without replacing core equipment.
Q&A
Q1: What are the chamber dimensions?
A: The S105E1 features a 37‑1/2″ × 49‑3/4″ × 6‑1/4″ baking chamber — great for accommodating multiple pizzas, trays, or large‑format baked items.
Q2: What does “Modular” mean?
A: It’s part of AMPTO’s Serie S modular system, letting you stack or combine units to grow capacity and customize your kitchen setup.
Q3: What power source does it use?
A: This oven is electric, providing consistent, energy‑efficient heat for reliable baking performance.
Q4: Is it suitable for commercial kitchens?
A: Yes — ideal for pizzerias, restaurants, cafés, food trucks, and other foodservice operations with high‑volume baking needs.
Q5: What foods can it bake?
A: Perfect for pizzas, flatbreads, focaccias, calzones, pastries, and a wide range of oven‑baked items.
Q6: Does it deliver even results?
A: Yes — engineered for uniform heat distribution across the chamber for consistent, high‑quality baking.
Q7: How does the modular design benefit me?
A: Modular flexibility lets you add decks or stack units to expand capacity without major renovation or added footprint.
Q8: Why choose the S105E1?
A: It combines commercial durability, flexible configuration, and efficient electric performance — perfect for busy kitchens that need reliable baking and scalability.
Maintenance Tips
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Daily Deck Cleaning: After the oven cools, 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 and performance loss.
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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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Inspect Heating Elements: Check elements regularly for even heat distribution and consistent baking results.
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Verify Temperature Accuracy: Periodically confirm thermostat calibration to ensure uniform cooking.
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Check Door Seals & Hinges: Keep gaskets and hinges clean and intact to reduce heat loss and improve efficiency.
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Ventilation Maintenance: Ensure vents and air passages are free of dust and debris for 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 Inspection: Periodically inspect power connections and controls for secure, reliable operation.
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Professional Servicing: Schedule periodic technician checks for element calibration and overall oven integrity.
