AMPTO Serie S modular Electric Pizza oven 48-3/4"x28-3/4"x6-1/4" (Chamber) - S120E3 ICON
Serie S ICON 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
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Proven pizza chamber design
The 48‑3/4" × 28‑3/4" × 6‑1/4" cooking chamber offers a spacious footprint for multiple pizzas per cycle—ideal for high‑volume pizzerias and foodservice kitchens.
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Modular electric flexibility
As a modular electric oven, the S120E3 ICON delivers consistent, precise heat control without combustion—perfect where ventilation or gas hookups are limited or where electric efficiency is preferred.
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Even, reliable cooking performance
Expert users highlight its ability to maintain stable baking temperatures, producing consistent crust texture and toppings doneness every cycle—crucial for repeatable quality.
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Efficient workflow integration
The size and modular layout make this oven easy to pair in tandem lines or stack configurations, boosting throughput in busy operations while minimizing footprint.
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Commercial durability built‑in
Designed with heavy‑duty materials and construction, it stands up to continuous service, reducing maintenance downtime in demanding kitchens.
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User‑friendly operation
Simple digital controls and responsive heating allow operators to dial in pizza results fast—useful for teams with varied skill levels.
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Quality results across styles
Experts recommend this oven for a range of pizza styles—from Neapolitan‑style bakes to traditional American pies—thanks to its even heat distribution and chamber size.
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Best match for busy pizzerias & bakeries
This model is a strong choice for kitchens that value consistent product quality, ease of use, and scalable production without the complexity of gas or wood options.
Q&A
Q: What kind of oven is the AMPTO S120E3 ICON?
A: It’s a commercial‑grade electric deck‑type pizza oven with modular design, ideal for pizzerias, restaurants, and high‑volume baking.
Q: What are the chamber dimensions?
A: The baking chamber measures 48‑3/4″ W × 28‑3/4″ D × 6‑1/4″ H, providing generous space for large or multiple pizzas at once.
Q: How much can it cook per deck?
A: Each deck can hold up to (6) 14″ pizzas, (3) 18″ pizzas, or (3) 26″×18″ trays, perfect for busy kitchens.
Q: What power and controls does it use?
A: It runs on 208 V / 60 Hz / 3‑phase electric power with 12 kW per deck, and features ICON digital controls with up to 100 customizable programs per deck and built‑in timer.
Q: What is the maximum temperature?
A: The oven reaches up to 842 °F, delivering high, consistent heat for crispy crusts and even baking.
Q: What baking surface does it include?
A: It uses a refractory brick baking surface that mimics traditional stone baking for authentic results.
Q: What certifications does this oven have?
A: ETL and ETL‑Sanitation certified, ensuring compliance with safety and sanitation standards for commercial kitchens.
Q: What are the construction features?
A: Stainless steel exterior, bottom‑hinged double doors, and halogen lighting make it durable and easy to use.
Maintenance Tips
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Clean After Each Use: Wipe down chamber surfaces, trays, and exterior to remove food residue and prevent buildup.
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Avoid Harsh Chemicals: Use mild, non-abrasive cleaners to protect the stainless steel and heating elements.
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Inspect Electrical Connections: Regularly check the 220V/240V wiring and plug for damage or wear.
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Check Heating Elements: Ensure even heat distribution by inspecting elements for signs of wear or burnout.
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Keep Ventilation Clear: Remove dust and debris from vents to maintain airflow and prevent overheating.
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Monitor Door Seals: Inspect gaskets for damage to ensure efficient heat retention and energy use.
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Stable Placement: Ensure the oven is on a level, secure surface to prevent tipping or heat unevenness.
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Scheduled Servicing: Follow manufacturer guidelines for professional inspection and maintenance.
