AMPTO Gas Pizza Oven P150G 58'' x 34'' x 7'' (Chamber) 2 Decks w/proofer - P150G A2

AMPTO Gas Pizza Oven P150G 58'' x 34'' x 7'' (Chamber) 2 Decks w/proofer - P150G A2

Moretti Forni Pizza Oven, double deck, natural gas, (2) 58" x 34" decks, (24) 12" or (10) 18" pizza capacity, 840°F (450°C) max operating temperature, (2) stainless steel doors, aluminized steel interior top & sides, two-layer refractory brick cooking surface, stainless steel exterior, 220,000 BTU/hr, 64.0kW, 110v/60/1-ph, Made in Italy, CE, cETLus, ETL-Sanitation

Manual

• Specs sheet
• Parts Diagram 
• User Manual 

What our Experts Think

• High‑capacity double station design: Two 58″ × 34″ × 7″ gas decks deliver robust throughput for busy kitchens—up to 24 × 12″ pizzas or 10 × 18″ pizzas per cycle.
• Built‑in proofer speeds workflow: Integrated proofer cabinet lets you proof and bake in one seamless process, saving time and labour during service.
• Professional heat performance: Natural gas operation with ~840 °F (450 °C) max temp and 220,000 BTU/hr output ensures quick preheat and consistent baking results.
• Even, artisan results: Two‑layer refractory brick cooking surfaces provide reliable heat retention and distribution for crispy, uniform crusts.
• Durable commercial build: Stainless steel exterior and doors stand up to high‑use environments while maintaining cleanliness and hygiene.
• Certified for commercial kitchens: CE, cETLus, and ETL‑Sanitation certifications support safety and sanitation compliance.
• Ideal for high‑demand operations: Perfect choice for pizzerias, restaurants, catering operations, and foodservice venues that require output, efficiency, and reliability together

Q&A

Q: What capacity does it offer?
A: With two spacious decks, it handles multiple pizzas at once, ideal for busy pizzerias and high‑volume kitchens.

Q: Who is this oven best for?
A: Designed for restaurants, pizzerias, catering operations, and commercial kitchens that need consistent baking and dough proofing.

Q: What benefits does the integrated proofer provide?
A: The proofer supports controlled dough rising, improving dough consistency and workflow efficiency.

Q: Does it deliver even and consistent cooking?
A: Yes — the gas system ensures uniform heat distribution for reliable, evenly baked pizzas.

Q: Is it easy to operate?
A: Yes — user‑friendly controls make temperature and deck selection straightforward.

Q: Can it bake food beyond pizza?
A: Yes — suitable for bread, flatbreads, pastries, and other high‑heat baking needs.

Q: Why choose the AMPTO P150G A2?
A: It combines large gas‑heated deck capacity, integrated proofer functionality, and commercial reliability to boost productivity in busy foodservice settings.

Maintenance Tips

• Daily Cleaning: Brush debris from stone decks; wipe exterior and proofer surfaces with a damp cloth after cooling.
• Weekly Deep Clean: Remove racks/trays; clean decks, trays, and proofer pans with non-abrasive, food-safe degreaser.
• Burner & Gas Line Check: Inspect burners, pilot lights, and gas connections for proper flame and safety on both decks and proofer.
• Door & Seal Inspection: Ensure hinges and gaskets maintain heat retention for decks and proofer.
• Temperature Calibration: Verify consistent heat distribution for each deck and proofer using an oven thermometer.
• Proofer Maintenance: Empty water reservoir daily; clean and sanitize to prevent buildup and microbial growth.
• Ventilation & Airflow: Keep exhaust vents clear to avoid overheating and ensure efficient operation.
• Avoid Direct Water on Decks: Prevent refractory stone cracking by avoiding water contact.
• NSF-Safe Cleaning: Only use food-safe cleaners on decks, proofer, and contact surfaces.
• Professional Servicing: Schedule annual inspection of burners, gas lines, decks, and proofer system for safety and longevity.