AMPTO Serie S modular Electric Pizza oven 37-1/2"x49-3/4"x6-1/4" (Chamber) - S105E2 ICON

AMPTO Serie S modular Electric Pizza oven 37-1/2"x49-3/4"x6-1/4" (Chamber) - S105E2 ICON

Serie S ICON 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

• Specs sheet
• User Manual 
• Parts Diagram 
• Brochure

What our Experts Think

• Commercial‑grade modular capacity
  The AMPTO Serie S Modular Electric Pizza Oven S105E2 ICON features two 37 ½″ × 49 ¾″ × 6 ¼″ electric deck chambers, giving kitchens robust baking power for multiple pizzas or products simultaneously—ideal for medium to high‑volume pizzerias and foodservice operations.
• Professional heat consistency
  Refractory brick baking surfaces and powerful electric elements provide uniform heat distribution and rapid recovery, producing crispy, evenly baked crusts every cycle.
• Advanced ICON digital controls
  The ICON interface allows up to 100 programmable baking profiles per deck, enabling precise repeatability and easy control over temperature and timing for different pizza styles.
• Durable, commercial design
  Built with stainless steel exterior, halogen lighting, and reinforced doors, this oven withstands demanding kitchen environments while remaining easy to maintain.
• Modular & scalable setup
  Designed for stacking with additional decks and compatible with optional accessories (proofers, steamers), letting kitchens expand capacity without replacing core equipment as business grows.

Q&A

Maintenance Tips

• Daily Deck Cleaning: After cooling, brush the baking surface to remove flour and debris — supports even heat and crisp crusts.
• Keep Deck Dry: Avoid applying water directly to the refractory or baking surface to prevent cracking.
• Clean Exterior: Wipe stainless‑steel surfaces with a soft, non‑abrasive cloth to maintain hygiene and a professional look.
• Check Heating Elements: Inspect elements regularly for even heat distribution and consistent performance.
• Verify Temperature Accuracy: Periodically confirm thermostat calibration to ensure uniform baking results.
• Inspect Door Seals & Hinges: Keep gaskets and hinges clean and intact to reduce heat loss and improve efficiency.
• Ventilation Care: Ensure vents and air passages are free of dust and debris to support proper airflow and cooling.
• Weekly Deep Clean: Remove racks/trays and clean interior with food‑safe, non‑abrasive cleaners to reduce buildup.
• Electrical Check: Periodically inspect electrical connections and controls for secure, reliable operation.
• Professional Servicing: Schedule periodic technician checks for element calibration and overall system integrity.