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Great pizza starts with a great mixer.
The gentle, coordinated, rolling motion of a stationary spiral or fork auger, with the rotation of the mixing bowl, gives maximum control of ingredients blending, dough development, remains cooler and has a better end product.
Amalfi Electric Deck Ovens
Ideal for Medium-Use
(25-40) pizzas per hour
Suitable for all pizza styles that
bake directly on the oven floor
Not suitable for pan pizzas
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Even Bake: NO HOT SPOTS NO COLD SPOTS NO CHASING HEAT
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Modular Deck Oven Construction
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Moretti Ovens Can Be Assembled On-Site
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Control Oven Top And Bottom Heat
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Entire Baking Chamber Is Lined With Refractory Brick = EVEN BAKE
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Available As 2 or 3 Decks On A Metal Stand
AMALFI B|2
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