AMPTO Electric Conveyor Pizza Oven TT98E 44'' x 32'' x 3'' Chamber 3 Deck - TT98E3
(3) Moretti Forni Electric Conveyor Pizza Oven, 80-3/4"W x 60-1/4"D x 48-1/4"H, 32"W belt, single deck, (125) 13" pizzas/hour or (48) 18” pizzas/hour, stand included, 2 sec. to 20 minutes belt control, 608°F max operating temperature, color multi language display, (100) customizable programs, stainless steel construction, 21.8kW, cETLus, ETL-Sanitation, Made in Italy (per deck)
Manuals
What our Experts Think
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High-Volume Production: With three 44" x 32" x 3" chambers, this conveyor oven is built for nonstop, high-efficiency pizza output—perfect for busy chains and high-demand kitchens.
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Consistent Cooking: Conveyor system ensures even baking and uniform results, eliminating the need for constant monitoring or rotation.
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Stacked Efficiency: The 3-deck configuration maximizes output without increasing your kitchen footprint—ideal for space-conscious commercial setups.
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Precise Electronic Controls: Adjustable speed and temperature settings allow for customizable baking across different pizza styles.
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Electric Performance: Reliable electric operation ensures cleaner energy use and easier installation where gas may not be available.
Q&A
Q: What is the AMPTO TT98E Electric Conveyor Oven used for?
A: Designed for high-volume pizza production, it delivers consistent, hands-free baking with minimal operator effort.
Q: What are the chamber dimensions?
A: Each deck has a chamber size of 44" x 32" x 3", optimized for rapid, uniform cooking.
Q: How many decks does it include?
A: The TT98E3 model features 3 conveyor decks for maximum throughput and efficiency.
Q: What type of power does it use?
A: This oven operates on electric power, ideal for environments where gas isn’t available or preferred.
Q: Why choose this conveyor model?
A: It offers fast, consistent results with programmable controls—perfect for busy kitchens seeking speed and quality.
Maintenance Tips
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Daily Conveyor Cleaning: Remove and wipe conveyor belt with a damp cloth after cooldown to eliminate crumbs and grease.
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Crumb Tray Care: Empty and clean crumb trays daily to prevent buildup and fire risk.
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Weekly Interior Wipe-Down: Unplug and clean the chamber interior with a non-abrasive cloth; avoid soaking electrical parts.
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Check Heating Elements: Inspect elements monthly for wear or residue; report uneven heating immediately.
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Conveyor Belt Alignment: Ensure belt is centered and tensioned properly to avoid tracking issues.
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Vent and Fan Check: Keep exhaust vents and cooling fans dust-free for efficient airflow and motor protection.
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Avoid Overloading Decks: Maintain proper pizza spacing for even cooking and optimal airflow.
