Description
AMPTO Serie S Modular Electric Pizza Oven 37-1/2″x29x6-1/4 (Chamber) – S100E3
Serie S Moretti Forni Pizza Oven, electric, deck-type, 37-1/2″W x 29″D x 6-1/4″H decks, (4) 14″, (2) 18″ pizza or (2) 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/1ph 9kW/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
- High‑throughput modular design
The AMPTO Serie S Modular Electric Pizza Oven S100E3 features three 37 ½″ × 29″ × 6 ¼″ electric deck chambers, delivering excellent baking capacity for busy pizzerias and commercial kitchens without taking up excessive space. - Even, professional‑grade heat
Refractory brick baking surfaces combined with powerful electric elements provide uniform heat distribution and fast recovery, producing crispy crusts and consistent bake quality across every deck. - Programmable control for consistency
Each deck supports customizable baking programs, letting operators save precise time and temperature profiles for different pizza styles—boosting repeatability and reducing errors. - Durable commercial construction
Rugged stainless steel housing, halogen interior lighting, and quality components ensure reliable performance and easy maintenance in demanding foodservice environments. - Modular & scalable workflow
Designed to integrate with additional decks and accessories (proofers, stands), enabling kitchens to expand capacity as business grows without replacing core equipment.
Q&A
Q1: What are the chamber dimensions?
A: The S100E3 offers a 37‑1/2″ × 29″ × 6‑1/4″ baking chamber — spacious enough for multiple medium pizzas or high‑volume baking.
Q2: What does “Modular” mean?
A: It’s part of the Serie S modular line, allowing you to stack or combine units to customize capacity and layout as your business grows.
Q3: What power source does it use?
A: This is an electric pizza oven, delivering consistent, energy‑efficient heat for reliable baking performance.
Q4: Is it suitable for commercial kitchens?
A: Yes — perfect for pizzerias, restaurants, cafés, food trucks, and other foodservice operations needing dependable pizza baking.
Q5: What foods can it bake besides pizza?
A: Great for flatbreads, focaccias, calzones, pastries, and other oven‑baked items.
Q6: Does it provide even cooking?
A: Yes — engineered for uniform heat distribution across the chamber for consistent results.
Q7: How does the modular design help?
A: The modular system lets you scale capacity, add decks, or stack units without major space changes.
Q8: Why choose the S100E3?
A: It blends commercial durability, modular versatility, and energy‑efficient electric performance to support busy kitchen workflows.
Maintenance Tips
- Daily Deck Cleaning: After cooling, brush the baking surface to remove flour and food debris — supports even heat and crisp crusts.
- Keep Deck Dry: Avoid water on the refractory or baking surface to prevent cracking and performance loss.
- Clean Exterior: Wipe stainless‑steel surfaces with a soft, non‑abrasive cloth for hygiene and a professional look.
- Inspect Heating Elements: Check elements regularly for even heat distribution and consistent baking results.
- Verify Temperature Accuracy: Periodically confirm thermostat calibration to ensure uniform cooking.
- Check Door Seals & Hinges: Keep gaskets and hinges clean and intact to reduce heat loss and improve efficiency.
- Ventilation Maintenance: Ensure vents and air passages are free of dust/debris for proper airflow and cooling.
- Weekly Deep Clean: Remove racks/trays and clean interior with food‑safe, non‑abrasive cleaners to reduce buildup.
- Electrical Inspection: Periodically inspect power connections and controls for secure, reliable operation.
- Professional Servicing: Schedule periodic technician checks for element calibration and overall oven integrity.
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