Description
AMPTO Gas Pizza Oven P110G 44“ x 44“ x 7“ (Chamber) – 3 Decks – P110G B3
Moretti Forni Pizza Oven, natural gas, deck-type, (3) 44″W x 44″D x 7″H decks, (33) 12″ or (15) 18″ pizza capacity, 840°F max operating temperature, (3) stainless steel bottom-hinged doors, halogen lighting, double-layer refractory brick baking surface, stainless steel external structure, 296,856 BTU, 110v/60/1-ph, 87.0kW, CE, ETL, ETL-Sanitation, Made in Italy
Features
- Standard base support included
- Proofer (Stainless steel cabinet enclosed base) is an optional
Manual
- Specs Sheets
- Parts Diagram
- User Manual
- Brochure
- Moretti Brochure 2021
What our Experts Think
- Maximum commercial output: Three spacious 44″ × 44″ × 7″ gas‑fired decks deliver exceptional capacity—bake up to 33 × 12″ pizzas or 15 × 18″ pizzas per cycle to handle peak service demands.
- Fast, consistent performance: Natural gas operation heats quickly and maintains up to ~840 °F (450 °C) for crisp crusts and even cooking across all decks.
- Professional baking quality: Double‑layer refractory brick decks ensure excellent heat retention and uniform distribution for artisan‑style results.
- Built tough for daily use: Stainless steel exterior + stainless bottom‑hinged doors with halogen lighting provide durability, easy access, and visibility in fast‑paced kitchens.
- Certified for commercial kitchens: CE, ETL, and ETL‑Sanitation listings support safety and hygiene standards required in foodservice environments.
- Flexible service workflow: Independent decks allow staggered baking schedules and simultaneous different temps for varied menu items.
- Ideal for high‑demand operations: Perfect for large pizzerias, restaurants, and catering facilities where throughput, consistency, and reliability are mission‑critical.
Q&A
Q: How much cooking capacity does it offer?
A: With three decks, you can bake multiple pizzas simultaneously, dramatically increasing throughput for high‑demand kitchens.
Q: Who is this oven ideal for?
A: Perfect for busy pizzerias, restaurants, caterers, and large commercial kitchens needing consistent, high‑volume pizza production.
Q: Does it provide even and consistent baking?
A: Yes — the gas system and oven design ensure uniform heat distribution and reliable results across all decks.
Q: Is it easy to operate?
A: Yes — intuitive controls make temperature adjustments and operation simple, even at high volume.
Q: What are the benefits of a gas pizza oven?
A: Gas offers quick heat‑up, stable temperatures, and strong cooking power, ideal for traditional pizza texture and fast service.
Q: Can it bake beyond pizza?
A: Yes — suitable for bread, flatbreads, pastries, and other baked items requiring high heat.
Q: Why choose the AMPTO P110G B3?
A: It delivers triple‑deck capacity, efficient gas performance, and commercial‑grade durability — perfect for high‑volume foodservice operations.
Maintenance Tips
- Daily Cleaning: Brush crumbs and debris from all three stone decks; wipe exterior after cooling.
- Weekly Deep Clean: Remove racks/trays; clean with non-abrasive, food-safe degreaser.
- Burner & Gas Line Inspection: Check burners, pilot lights, and gas connections on each deck for proper flame and safety.
- Door & Seal Check: Ensure hinges and gaskets are intact for consistent heat retention on all decks.
- Temperature Calibration: Verify even heat distribution per deck using an oven thermometer.
- Ventilation & Airflow: Keep exhaust vents unobstructed to prevent overheating and maintain efficiency.
- Avoid Direct Water on Decks: Prevent cracking of refractory stone by avoiding water contact.
- NSF-Safe Cleaning Only: Use only food-safe cleaners on all food-contact surfaces.
- Electronic Ignition & Wiring: Inspect ignition system and electrical components for wear or damage.
- Professional Servicing: Schedule annual inspection of burners, gas lines, and decks to ensure safety, efficiency, and long-term performance.
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