High Capacity: The AMPTO S50E3 features three 18-3/4" x 29" x 6-1/4" baking chambers, each accommodating up to two 14" pizzas, one 18" pizza, or one 26" x 18" tray—ideal for high-volume establishments.
Advanced Control: Offers up to 100 customizable programs per deck, allowing precise control over baking times and temperatures for various pizza types.
Rapid Heating: Reaches a maximum operating temperature of 842°F (450°C), ensuring quick preheating and efficient cooking.
Durable Construction: Built with a stainless steel exterior and refractory brick baking surface, providing excellent heat retention and longevity.
User-Friendly Operation: Features a digital control panel with timer, halogen lighting for visibility, and bottom-hinged double doors for easy access.
Energy Efficient: Operates at 5.1kW per deck on 208V/60Hz/1-phase power, designed to minimize energy consumption while maintaining high performance.
Safety Certified: CE, ETL, and ETL-Sanitation certified, meeting international safety and sanitation standards.
Q&A
Q: What are the chamber dimensions of the AMPTO S50E3 ICON Pizza Oven? A: Each deck measures 18-3/4" x 29" x 6-1/4", providing space for small to medium pizzas, with 3 decks for increased output.
Q: How many decks does the S50E3 ICON have? A: This model features 3 independent electric decks, allowing simultaneous cooking and greater production efficiency.
Q: What power source does the S50E3 ICON use? A: It operates on electric power, offering precise temperature control and consistent baking performance.
Q: Is this oven modular and stackable? A: Yes, part of AMPTO’s Serie S modular line, the S50E3 ICON is designed for flexibility, allowing for future expansion or configuration changes.
Q: What types of pizzas can it bake? A: Ideal for artisan, thin-crust, and traditional pizzas, it delivers uniform heat for crisp bases and evenly cooked toppings.
Q: Who is this oven best suited for? A: Perfect for pizzerias, food trucks, and commercial kitchens needing compact, high-efficiency, multi-deck pizza baking in a small footprint.
Maintenance Tips
Clean the Baking Chambers: After each use, allow the oven to cool. Remove food residues from the refractory brick surfaces using a soft brush or scraper. Avoid using liquids, as they can damage the bricks.
Check for Grease Build-up: Regularly clean any grease or fat that may have dripped during cooking, as this can pose a fire hazard.
Wipe Down Exterior Surfaces: Use a damp cloth to clean the stainless steel exterior. Dry thoroughly to prevent water spots and corrosion.
Clean the Refractory Bricks: Turn up the oven to its maximum temperature for 30 minutes to burn off any food debris. After cooling, use a soft brush to remove any remaining particles.
Check Heating Elements: Inspect the heating elements for any signs of wear or damage. Ensure they are clean and free from obstructions.
Inspect Door Seals: Ensure that the door seals are intact and free from damage. Replace if necessary to maintain heat efficiency.
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