The Wood Stone WS-HD-45-E3-L AMP Series 64 High-Temperature Electric Deck Oven is designed for professional pizza baking operations, combining durable construction, precise temperature management, and generous baking capacity. Constructed from folded stainless steel with an aluminized steel top and side structure, this commercial electric pizza oven features a fully insulated baking chamber equipped with a textured refractory stone deck and armored heating elements that deliver even, consistent heat above and below the baking surface.

The advanced electronic controller provides independent top and bottom heat adjustment, allowing operators to customize baking conditions for different pizza styles. With 20 customizable cooking programs, an integrated timer, and an economy mode for improved energy efficiency, the oven offers flexible operation and convenient temperature management. Its maximum operating temperature of 850°F supports a wide range of pizza styles, while the bottom-hinged stainless steel door with tempered glass provides clear visibility throughout the baking process.

Each deck offers an expansive 11.3 square feet of baking surface, accommodating up to eleven 12-inch pizzas or four 18-inch pizzas per deck. Additional features include dual halogen lighting, a manual vapor control vent, a stainless steel hood, and a stand with casters. The modular design supports single, double, and triple-deck configurations, allowing additional decks to be installed as production requirements increase. This combination of high-temperature performance, programmable controls, and expandable baking capacity makes the WS-HD-45-E3-L a versatile solution for commercial pizza operations.

Standard Features

• AMP Series 64 high-temperature commercial electric pizza 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 heat distribution above and below the baking surface.
• Maximum operating temperature of 850°F.
• Electronic digital controller with independent top and bottom heat adjustment.
• 20 customizable cooking programs for flexible baking operations.
• Integrated cooking timer.
• Economy mode for improved energy efficiency.
• Bottom-hinged stainless steel door with tempered glass viewing window.
• Dual halogen lighting for improved visibility inside the baking chamber.
• Manual vapor control vent.
• Stainless steel hood with customizable area.
• Stainless steel plate steam duct.
• Painted sheet metal stand with casters.
• Modular construction available in single, double, and triple-deck configurations.
• Expandable design allowing additional decks to be installed later.
• Spacious 11.3 sq. ft. baking surface area per deck.
• Baking capacity of eleven 12-inch pizzas or four 18-inch pizzas per deck.
• Interior baking chamber dimensions of 49" W x 33 1/4" D x 7" H.
• Maximum electrical power of 10.1 kW per deck.
• 208 VAC, 60 Hz, 3-phase electrical operation.
• Left-side electrical connection accessible from outside the oven.
• Type 2 hood compatible, subject to applicable local and national venting codes.