AMPTO Serie S modular Electric Pizza oven 48-3/4"x28-3/4"x6-1/4" (Chamber) - S120E1

AMPTO Serie S modular Electric Pizza oven 48-3/4"x28-3/4"x6-1/4" (Chamber) - S120E1

$20,586.99
Sale price  $20,586.99 Regular price  $27,448.00
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AMPTO Serie S modular Electric Pizza oven 48-3/4"x28-3/4"x6-1/4" (Chamber) - S120E1
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AMPTO Serie S modular Electric Pizza oven 48-3/4"x28-3/4"x6-1/4" (Chamber) - S120E1

$20,586.99
Sale price  $20,586.99 Regular price  $27,448.00
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    Livraison et retours
    • Traitement et expédition : 1 à 3 jours après validation de votre commande
    • Livraison en France métropolitaine : 6 à 9 jours. Lien vers la politique
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    AMPTO Serie S modular Electric Pizza oven 48-3/4"x28-3/4"x6-1/4" (Chamber) - S120E1

    Serie S Moretti Forni Pizza Oven, electric, deck-type, 48-3/4"x28-3/4"x6-1/4"H decks, (6) 14", (3) 18" pizza or (3) 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 12kW/deck, CE, ETL, ETL-Sanitation, Made in Italy

    Features
    • 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
    • Spacious, versatile single‑deck design: The 48‑3/4″ × 28‑3/4″ × 6‑1/4″ chamber offers generous baking capacity for multiple pizzas or large trays—ideal for mid‑to‑high volume kitchens.
    • Professional electric deck performance: Refractory brick baking surface ensures excellent heat retention and uniform temperature for consistently crisp crusts and evenly cooked toppings.
    • Customizable baking control: Up to 100 programmable cooking programs with timer support precise repeatable results and flexible workflows.
    • High heat capability: Reaches up to 842 °F (450 °C) for fast, artisan‑style baking that meets demanding commercial needs.
    • Built for heavy use: Stainless steel exterior and dual bottom‑hinged doors with halogen lighting deliver durability and easy visibility during service.
    • Modular scalability: Part of the Serie S system—can be configured with additional decks as operations grow.
    • Certified commercial quality: CE, ETL, and ETL‑Sanitation listings support professional foodservice compliance.
    • Best suited for: Pizzerias, restaurants, cafés, and catering kitchens seeking a reliable, high‑capacity electric pizza deck oven with consistent performance and flexibility.

    Q&A

    Q: What is the AMPTO Serie S S120E1 pizza oven?
    A: A commercial modular electric pizza oven featuring a 48‑3/4″ × 28‑3/4″ × 6‑1/4″ chamber, precise electronic controls, and even heat distribution for consistent, professional baking results.

    Q: What capacity does this oven offer?
    A: Its chamber size supports medium batches of pizzas, perfect for establishments with moderate pizza output.

    Q: Who is this oven best suited for?
    A: Ideal for pizzerias, restaurants, cafés, concession stands, and commercial kitchens seeking reliable, energy‑efficient electric pizza baking.

    Q: Does it deliver even baking results?
    A: Yes — the design ensures uniform heat throughout the chamber for beautifully baked pizzas every time.

    Q: Is it easy to operate?
    A: Yes — intuitive electronic controls simplify temperature and timing adjustments, enhancing kitchen workflow.

    Q: Can it bake foods other than pizza?
    A: Yes — it’s also suitable for flatbreads, breads, pastries, and other oven‑baked items.

    Q: Why choose the AMPTO Serie S S120E1?
    A: It combines consistent commercial performance, compact footprint, and efficient electric operation, making it a solid choice for medium‑volume pizza baking needs.


    Maintenance Tips
    • Daily Cleaning: Brush crumbs and food debris from the stone deck; wipe exterior with a soft, damp cloth after cooling.
    • Weekly Deep Clean: Remove trays/racks; clean deck and trays with non-abrasive, food-safe degreaser.
    • Temperature Calibration: Check digital controls to ensure even top/bottom heat for consistent baking.
    • Electrical Inspection: Inspect power cord, plug, and connections (220/60/1-3) for wear or damage.
    • Ventilation: Ensure proper airflow around the oven to prevent overheating.
    • Avoid Direct Water on Deck: Prevent cracking of refractory stone by avoiding water contact.
    • NSF-Safe Cleaning Only: Use only food-safe cleaners on contact surfaces.
    • Door & Seal Check: Verify hinges and gaskets maintain proper closure and heat retention.
    • Professional Servicing: Periodically service heating elements, electronic controls, and deck to maintain efficiency and lifespan.
    • Pro Tip: Consistent cleaning and temperature calibration ensure even baking and optimal crust quality.
    Vous avez une autre question ?

    Consultez notre FAQ complète pour plus de réponses sur la livraison, l’installation ou le fonctionnement des produits.

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