The Wood Stone WS-HD-37-E3-L AMP Series 64 High-Temperature Electric Deck Oven is designed for professional pizza baking, combining durable construction with precise temperature control and versatile cooking capabilities. Built with folded stainless steel and an aluminized steel top and side structure, this commercial electric pizza oven features a fully insulated baking chamber with a textured refractory stone deck and armored heating elements that provide consistent heat above and below the baking surface.

The advanced electronic controller allows independent adjustment of top and bottom heat, offering 20 customizable cooking programs, an integrated timer, and an economy mode for improved energy efficiency. With a maximum operating temperature of 850°F, the oven accommodates a variety of pizza styles. Its bottom-hinged stainless steel door features tempered glass for convenient monitoring of the baking process, while dual halogen lighting improves visibility inside the cooking chamber.

Additional features include a manual vapor control vent, a stainless steel hood, and a stand with casters. The modular design supports single, double, or triple-deck configurations, allowing operators to expand baking capacity as operational requirements grow. Each deck provides 8.6 square feet of baking surface and accommodates up to eight 12-inch pizzas or two 18-inch pizzas.

Standard Features

• AMP Series 64 high-temperature electric deck oven.
• Durable folded stainless steel construction.
• Aluminized steel top and side structure.
• Fully insulated baking chamber with rock wool heat insulation.
• Textured refractory stone baking deck.
• Armored heating elements for consistent top and bottom heating.
• Maximum operating temperature of 850°F.
• Electronic digital controller with independent top and bottom heat adjustment.
• 20 customizable cooking programs.
• Integrated cooking timer.
• Economy mode for improved energy efficiency.
• Bottom-hinged stainless steel door with tempered glass viewing window.
• Dual halogen lighting for enhanced baking chamber visibility.
• Manual vapor control vent.
• Stainless steel hood with customizable area.
• Stainless steel plate steam duct.
• Painted sheet metal stand with casters.
• Modular construction supporting single, double, and triple-deck configurations.
• Expandable design allowing additional decks to be installed later.
• 8.6 sq. ft. baking surface area per deck.
• Capacity of eight 12-inch pizzas or two 18-inch pizzas per deck.
• Type 2 hood compatible.