AMPTO Serie S modular Electric Pizza oven 48-3/4"x49-1/2"x6-1/4" (Chamber) - S125E1 ICON

AMPTO Serie S modular Electric Pizza oven 48-3/4"x49-1/2"x6-1/4" (Chamber) - S125E1 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

• Specs sheet
• User Manual 
• Parts Diagram 
• Brochure

What our Experts Think

• Generous cooking capacity for high output
  The 48‑3/4" × 49‑1/2" × 6‑1/4" cooking chamber lets you bake multiple large pizzas or high‑volume batches simultaneously — excellent for busy pizzerias and restaurants.
• Modular electric design for consistent heat
  Electric operation delivers steady, controllable baking temperatures across the deck, reducing hot spots and improving consistency from batch to batch.
• Perfect for kitchens without gas access
  Being fully electric, this oven works well where gas lines or ventilation are limited, while still producing professional‑level pizza results.
• Scalable and space‑efficient
  The modular footprint makes this oven easy to integrate into kitchen lines — stackable or paired — so you can maximize throughput without expanding your kitchen footprint.
• Durable, service‑ready construction
  Built with commercial‑grade materials to withstand daily heavy use, offering long‑term reliability with minimal downtime.
• Intuitive controls for fast operation
  Simple digital or dial controls help staff quickly dial in the heat for consistent crust and topping results — ideal in fast‑paced environments.
• Great thermal performance for varied styles
  Experts note this oven handles a range of pizza styles well — from classic Neapolitan to New York‑style — thanks to balanced radiant heat and chamber size.
• Best choice for high‑volume electric baking
  Recommended for operations needing consistency, power, and capacity without the infrastructure demands of gas or wood‑fired ovens — a solid choice for scalable pizza production.

Q&A

Q: What type of oven is this?
A: It’s a commercial electric deck pizza oven from the Serie S ICON line, engineered for high‑quality baking in pizzerias and professional kitchens.

Q: What are the chamber dimensions?
A: The internal baking chamber measures 48‑3/4″ (W) × 49‑1/2″ (D) × 6‑1/4″ (H), giving ample space for large or multiple pizzas.

Q: How many pizzas can it bake per deck?
A: Each deck can fit (10) 14″ pizzas, (6) 18″ pizzas, or (6) 26″×18″ trays, supporting busy operations.

Q: Does it offer programmable baking?
A: Yes — it includes up to 100 customizable programs per deck with a built‑in timer for consistent results.

Q: What is the maximum operating temperature?
A: The oven heats up to 842 °F, ideal for achieving crisp crust and even bake.

Q: What heating and control features are included?
A: It has refractory brick baking surface, halogen deck lighting, and digital ICON controls for precise temperature management.

Q: What power and certifications does it have?
A: Runs on 208 V / 60 Hz / 3‑phase with 12 kW per deck, and is CE, ETL, and ETL‑Sanitation certified for commercial use.

Q: What are the build and durability features?
A: It features a stainless steel external structure and bottom‑hinged double doors for durability and easy access.

Maintenance Tips

• Clean After Each Use: Wipe down the chamber, trays, and exterior to prevent food residue and grease buildup.
• Use Mild Cleaners: Avoid abrasive chemicals to protect stainless steel surfaces and heating elements.
• Inspect Electrical Components: Regularly check 220V/240V connections and wiring for wear or damage.
• Check Heating Elements: Ensure even heating and replace any worn or damaged elements promptly.
• Maintain Ventilation: Keep vents and air passages clear of dust and debris to prevent overheating.
• Inspect Door Seals: Check gaskets for wear to maintain heat efficiency and consistent cooking.
• Stable Installation: Place the oven on a level, secure surface to ensure safety and proper performance.
• Professional Servicing: Schedule periodic inspection and maintenance according to manufacturer guidelines.