AMPTO serie S modular Electric Pizza oven 37-1/2"x29x6-1/4 (Chamber) - S100E1

AMPTO series S modular Electric Pizza oven 37-1/2"x29x6-1/4 (Chamber) - S100E1

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

• Balanced commercial capacity
  The AMPTO Serie S Modular Electric Pizza Oven S100E1 features a generous 37 ½″ × 29″ × 6 ¼″ chamber, ideal for baking multiple pizzas or products simultaneously while keeping a compact, efficient footprint for medium‑volume kitchens.
• Even high‑heat performance
  Refractory brick baking surface paired with powerful electric elements delivers uniform heat distribution and fast recovery, producing crispy crusts and consistent results with every bake.
• Programmable precision control
  Supports customizable baking programs, letting operators save and recall optimal temperature/time settings—boosting consistency across shifts and simplifying training.
• Sturdy, commercial‑ready build
  Rugged stainless steel construction, halogen interior lighting, and quality components ensure reliable performance in daily foodservice operations.
• Modular & scalable design
  Engineered to integrate into larger setups—stackable with additional decks and compatible with optional proofers or stands—so kitchens can expand without replacing equipment.

Q&A

Q1: What are the chamber dimensions?
A: The S100E1 features a 37‑1/2″ × 29″ × 6‑1/4″ baking chamber — large enough for multiple medium pizzas or high‑volume production.

Q2: What does “modular” mean?
A: It’s part of the Serie S modular line, allowing flexible stacking or expansion to increase capacity as your business grows.

Q3: What power source does it use?
A: This is an electric pizza oven, offering consistent, energy‑efficient heat for reliable baking performance.

Q4: Is this oven suitable for commercial kitchens?
A: Yes — ideal for pizzerias, restaurants, cafés, food trucks, and other foodservice operations requiring dependable pizza baking.

Q5: What foods can I bake besides pizza?
A: Great for flatbreads, focaccias, calzones, pastries, and other oven‑baked items.

Q6: Does it provide even cooking results?
A: Yes — engineered for uniform heat distribution throughout the chamber for consistent outcomes.

Q7: How does the modular design help?
A: Modular flexibility lets you add more units or stack to scale capacity without major space changes.

Q8: Why choose the S100E1?
A: It combines commercial durability, modular versatility, and efficient electric performance to support busy kitchens.

Maintenance Tips

• Daily Deck Cleaning: After cooling, brush the baking surface to remove flour and food debris — helps maintain even heat and crisp crusts.
• Keep Deck Surface Dry: Do not apply 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 professional appearance.
• Inspect Heating Elements: Check elements regularly for even heat distribution and consistent performance.
• Verify Temperature Accuracy: Periodically confirm thermostat calibration to ensure uniform baking results.
• Check Door Seal & Hinges: Keep gaskets and hinges clean and intact to minimize heat loss and improve efficiency.
• Ventilation Care: Ensure vents and air passages are clear of dust/debris to support proper airflow and cooling.
• Weekly Deep Clean: Remove racks/trays and clean interior surfaces 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.