Description
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.
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