AMPTO Serie S modular Electric Pizza oven 37-1/2"x49-3/4"x6-1/4" (Chamber) - S105E1 ICON

AMPTO Serie S modular Electric Pizza oven 37-1/2"x49-3/4"x6-1/4" (Chamber) - S105E1 ICON

Serie S ICON Moretti Forni Pizza Oven, electric, deck-type, 37-1/2"W x 249-3/4"D x 6-1/4"H decks, (8) 14", (5) 18" pizza or (4) 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 37ampS/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

• Spacious, commercial deck capacity
  The AMPTO Serie S Modular Electric Pizza Oven S105E1 ICON features a generous 37 ½″ × 49 ¾″ × 6 ¼″ chamber, able to handle 8 × 14″ pizzas, 5 × 18″ pizzas, or 4 large trays per deck, making it ideal for medium to high‑volume pizzerias and restaurant kitchens.
• Consistent, high‑heat performance
  Refractory brick baking surface and electric elements deliver even heat distribution and up to ~842 °F max temperature, ensuring crispy crusts and uniform baking with fast recovery between batches.
• Advanced ICON digital control
  ICON interface supports up to 100 customizable programs per deck, enabling chefs to save precise baking profiles for different pizza styles and achieve repeatable results with minimal training.
• Commercial durability & user‑friendly design
  Built with stainless steel housing, halogen interior lighting, and bottom‑hinged double doors, this oven offers rugged reliability and easy operation in busy foodservice environments.
• Modular & scalable workflow
  Designed for flexible configuration—stackable to up to three decks and compatible with optional accessories like proofers and steamers—so kitchens can expand capacity as needed without replacing core equipment.

Q&A

Q1: What are the chamber dimensions?
A: The S105E1 ICON features a 37‑1/2″ × 49‑3/4″ × 6‑1/4″ baking chamber — ideal for multiple pizzas, large trays, and high‑volume output.

Q2: What does “Modular” mean?
A: It’s part of the Serie S modular series, allowing you to stack or combine units to expand capacity and tailor your kitchen layout.

Q3: What type of power does it use?
A: This is an electric pizza oven, offering even, energy‑efficient heat suitable for commercial operations.

Q4: What makes the ICON version special?
A: The ICON model includes enhanced digital controls and intuitive interface for precise temperature management and ease of use.

Q5: Is this oven suitable for commercial kitchens?
A: Yes — perfect for pizzerias, restaurants, cafés, and foodservice operations with medium to high baking demand.

Q6: What foods can I bake besides pizza?
A: Great for flatbreads, focaccias, calzones, pastries, and other oven‑baked items.

Q7: Does it deliver even cooking results?
A: Yes — engineered for uniform heat distribution across the chamber for consistent performance.

Q8: Why choose the S105E1 ICON?
A: It offers commercial durability, modular flexibility, and advanced control features for reliable, high‑quality baking in busy kitchens.

Maintenance Tips

• Daily Deck Cleaning: After cooling, brush the baking surface to remove flour and debris — supports even heat and crisp crusts.
• Keep Deck 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 performance consistency.
• Verify Temperature Calibration: Periodically confirm thermostat accuracy for uniform baking results.
• Inspect Door Seals & Hinges: Keep gaskets and hinges clean and intact to reduce heat loss and improve efficiency.
• Ventilation Care: Ensure vents and air passages are free of dust and debris to support proper airflow and component cooling.
• Weekly Deep Clean: Remove racks/trays and clean the interior with food‑safe, non‑abrasive cleaners to reduce buildup.
• Electrical Check: Periodically inspect electrical connections and controls for secure, reliable operation.
• Professional Servicing: Schedule periodic technician checks for element calibration and overall oven integrity.