AMPTO Electric Pizza Oven P120 49'' x 52'' x 7'' (Chamber) 208/240/60/3 - 2 Decks with tray guide base - P120E C2
Moretti Forni Pizza Oven, electric, deck-type, (2) 49"W x 52"D x 7"H decks, (32) 12" or (12) 18" pizza capacity, refractory brick baking surface, (20) customizable programs (per deck), 840°F max operating temperature, timer, (2) stainless steel bottom-hinged double doors, halogen lighting, stainless steel external structure, 34.0kW, CE, ETL, ETL-Sanitation, Made in Italy
Features
- Standard base support included
- Proofer (Stainless steel cabinet enclosed base) is an optional
Manual
What our Experts Think
-
Commercial-grade electric deck oven
The AMPTO Electric Pizza Oven P120E C2 offers two 49″ × 52″ × 7″ baking chambers with refractory brick surfaces, engineered for consistent, high-quality pizza baking in professional kitchens.
-
High throughput capacity
With the ability to bake up to 32 × 12″ pizzas or 12 × 18″ pizzas across both decks, it supports steady output during peak service.
-
Precise programmable control
Each deck includes 20 customizable programs and a timer, giving operators flexibility to dial in ideal heat profiles for different crusts and toppings.
-
Professional baking performance
Capable of reaching up to 840 °F (450 °C) for excellent crust development and efficient bake times, with independent temperature control for ceiling and floor heating.
-
Durable, chef-friendly design
Stainless-steel exterior, bottom-hinged double doors, and halogen interior lighting make it robust, easy to use, and simple to monitor during baking.
Q&A
Q: What is the AMPTO P120E C2 Electric Pizza Oven?
A: The AMPTO P120E C2 is a commercial 2-deck electric pizza oven designed for high-volume baking with consistent heat distribution and reliable performance.
Q: What are the chamber dimensions?
A: Each chamber measures 49" x 52" x 7", suitable for large pizzas, breads, and bakery items.
Q: How many decks does it have?
A: It features 2 independent baking decks, allowing simultaneous cooking to improve productivity and workflow efficiency.
Q: What power supply does it require?
A: It operates on 208/240V, 60Hz, 3-phase power for stable and efficient commercial use.
Q: What type of businesses is it designed for?
A: Ideal for pizzerias, bakeries, restaurants, and food service operations requiring medium-to-high baking capacity.
Q: Does it include accessories?
A: Yes, it comes with a tray guide base for organized loading and improved kitchen workflow.
Q: How does it improve baking performance?
A: It ensures even heat distribution across both decks, delivering consistent cooking results and reliable product quality.
Maintenance Tips
-
Clean both decks after each shift: Remove flour, cheese, and food residue to prevent carbon buildup and ensure consistent baking quality.
-
Brush stone surfaces dry only: Use a soft oven brush—avoid water on hot or warm stones to prevent cracking and thermal shock.
-
Wipe stainless steel exterior daily: Use non-abrasive, food-safe cleaners to maintain hygiene and professional appearance.
-
Inspect heating elements regularly: Ensure even upper and lower heat distribution across both decks for uniform baking results.
-
Calibrate temperature controls: Maintain accurate settings in each chamber for consistent production output.
-
Clean tray guide base: Remove crumbs and debris from rails to ensure smooth tray movement and efficient workflow.
-
Check door seals & insulation: Prevent heat loss and improve energy efficiency during continuous operation.
-
Avoid liquid spills inside chambers: Protect refractory stones and electrical components from damage.
-
Maintain ventilation clearance: Ensure proper airflow to prevent overheating in high-volume kitchen environments.
-
Schedule preventive servicing: Regular inspection of thermostats, wiring, and heating systems ensures long-term reliability and consistent performance.
Damage 
Loss 
Theft 
