AMPTO Serie S modular Electric Pizza oven 48-3/4"x49-1/2"x6-1/4" (Chamber) - S125E3 ICON
Serie S ICON Moretti Forni Pizza Oven, electric, deck-type, 48-3/4"x49-1/5"x6-1/4"H decks, (10) 14", (6) 18" pizza or (6) 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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Maximum electric baking capacity
The 48‑3/4" × 49‑1/2" × 6‑1/4" chamber gives you substantial space for multiple pizzas or large trays per cycle — ideal for high‑volume pizzerias and foodservice operations.
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Consistent, controllable heat
As a modular electric oven, the S125E3 ICON delivers even temperature distribution across the deck, reducing hot spots and ensuring uniform bake quality batch after batch.
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Perfect where gas isn’t an option
Fully electric performance makes this oven a strong choice in kitchens without gas access or strict ventilation limits, without compromising professional results.
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Modular design for scalability
The oven’s modular footprint allows stacking or tandem configurations, enabling expansion of baking capacity without taking up more valuable kitchen space.
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Built for demanding commercial use
Heavy‑duty construction ensures this unit withstands continuous daily operation, minimizing downtime and maintenance.
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Intuitive controls for reliable operation
Responsive controls make it easy for staff to set and maintain precise baking conditions, reducing training time and operational errors.
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Versatile for multiple pizza styles
Experts note it handles a broad range of crust types — from classic Neapolitan to thicker styles — thanks to consistent electric heat and spacious chamber.
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Best for high‑output electric pizza production
Recommended for kitchens that need scalable capacity, consistent results, and a reliable electric solution — excellent for restaurants and pizzerias focused on quality and throughput.
Q&A
Q: What kind of oven is this?
A: A commercial modular electric deck pizza oven designed for high‑volume pizza baking in restaurants, pizzerias, and professional kitchens.
Q: How many decks does the S125E3 ICON have?
A: It includes 3 independent electric baking decks to increase throughput and efficiency.
Q: What are the chamber dimensions?
A: Each deck chamber measures 48‑3/4″ wide × 49‑1/2″ deep × 6‑1/4″ high — spacious enough for large or multiple pizzas.
Q: What is the pizza capacity per deck?
A: Each deck can bake up to (10) 14″ pizzas, (6) 18″ pizzas, or (6) 26″×18″ trays, supporting busy operations.
Q: What power and control features are included?
A: It operates on 208 V/60 Hz/3‑phase with 12 kW per deck, refractory brick baking surface, 100 customizable programs per deck, and a built‑in timer for consistent results.
Q: What is the maximum temperature?
A: The oven can reach up to 842 °F (450 °C) for quick, even baking and a crisp crust.
Q: What certifications and build quality does it have?
A: CE, ETL, and ETL‑Sanitation certified with stainless steel exterior, bottom‑hinged double doors, and halogen lighting for durability and ease of use.
Q: Can this oven be expanded or reconfigured?
A: Yes — Serie S modular design lets you stack or expand up to 3 decks to suit your production needs.
Q: What types of pizza or baking applications is it best for?
A: Excellent for Neapolitan, artisan, and traditional pizzas, bread, and tray‑style baked goods requiring even heat and high output.
Maintenance Tips
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Clean After Each Use: Wipe chamber, trays, and exterior to remove food residue and grease.
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Use Mild Cleaners: Avoid abrasive or harsh chemicals to protect stainless steel and heating elements.
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Inspect Electrical Connections: Regularly check 220V/240V wiring and plugs for wear or damage.
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Check Heating Elements: Ensure uniform heating; replace any worn or faulty elements promptly.
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Keep Vents Clear: Remove dust and debris from air passages to prevent overheating.
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Monitor Door Seals: Inspect gaskets for wear to maintain heat efficiency and consistent baking.
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Ensure Stable Placement: Place the oven on a level, secure surface for safe, optimal performance.
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Professional Servicing: Schedule routine inspections and maintenance per manufacturer guidelines.
