High Capacity: The AMPTO S100E3 features three 37-1/2" x 29" x 6-1/4" baking chambers, each accommodating up to four 14" pizzas, two 18" pizzas, or two 26" x 18" trays per deck—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 9kW 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 S100E3 Pizza Oven? A: The S100E3 features a spacious chamber of 37-1/2" x 29" x 6-1/4", perfect for cooking larger pizzas or multiple smaller pizzas at once.
Q: How many decks does the S100E3 have? A: The S100E3 is equipped with 3 independent electric decks, allowing you to bake multiple pizzas simultaneously, ideal for high-volume pizza production.
Q: What type of power does the S100E3 use? A: This oven is electric, providing precise temperature control and consistent baking, ensuring high-quality, evenly baked pizzas.
Q: Is the S100E3 modular and stackable? A: Yes, part of AMPTO’s Serie S modular line, the S100E3 offers flexibility for stacking or expanding your oven setup to match your needs.
Q: What types of pizzas can the S100E3 bake? A: The S100E3 is perfect for Neapolitan, artisan, and traditional pizzas, delivering crisp crusts and evenly cooked toppings every time.
Q: Who is the AMPTO S100E3 Electric Pizza Oven best suited for? A: Ideal for pizzerias, large restaurants, and catering services, the S100E3 is designed for high-volume pizza baking with reliable, consistent results.
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.
Wipe Down Exterior Surfaces: Use a damp cloth to clean the stainless steel exterior. Dry thoroughly to prevent water spots and corrosion.
Check for Grease Build-up: Regularly clean any grease or fat that may have dripped during cooking, as this can pose a fire hazard.
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.
Deep Clean the Oven: Remove and clean the refractory bricks. Use a vacuum cleaner to remove any loose debris from the interior.
Check Electrical Components: Inspect all electrical connections for signs of wear or loose connections. Tighten or replace components as needed.
Calibrate Temperature Settings: Verify that the oven reaches and maintains the desired cooking temperatures. Adjust settings if necessary.
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