Moretti Forni Serie S: The Complete Guide to the World's Most Customizable Pizza Oven
Last updated: May 2026 · Reading time: ~18 minutes
If you are seriously researching commercial pizza ovens for a new or expanding operation, you have encountered the Moretti Forni Serie S. It comes up in every professional conversation about electric deck ovens — not because of marketing, but because professionals who have worked with one don't stop talking about it.
This is the most comprehensive Serie S guide available for US operators. We cover everything: how the modular configuration system works, what each of the six baking chamber types actually does in practice, the full model lineup with specs, the Steel vs Icon decision, energy efficiency data, certifications for the US market, total cost of ownership, installation requirements, and how to purchase one through Modalita — the authorized East Coast dealer, based in Brooklyn, New York.
If you have a specific question, use the table of contents to jump directly to the section you need.
Table of Contents
- Quick Answer: Is the Moretti Forni Serie S Right for You?
- Moretti Forni: The Brand Behind the Oven
- What Is the Moretti Forni Serie S?
- What Makes the Serie S Different From Any Other Pizza Oven?
- The 6 Baking Chambers Explained
- Steel Version vs Icon Version
- The Complete Serie S Model Lineup
- Serie S vs Other Moretti Forni Lines
- Energy Efficiency: The Numbers
- Who Is the Serie S For?
- Installation Requirements in the USA
- Certifications and Compliance
- Total Cost of Ownership
- How to Buy a Serie S in the USA
- Frequently Asked Questions
Quick Answer: Is the Moretti Forni Serie S Right for You?
The Moretti Forni Serie S is the right oven if: you run a professional pizzeria, bakery, pastry shop, or multi-concept food operation; you need electric deck oven performance without the limitations of fixed configurations; and you are willing to invest in equipment that will last 10–15+ years and pay for itself in energy savings, consistency, and versatility.
It is not the right oven if: you need a low-cost starter oven, you require gas power (see the P110G-P150G gas oven for that), or you are setting up a residential kitchen.
The rest of this guide gives you the full picture to make that decision confidently.
Moretti Forni: The Brand Behind the Oven
Before evaluating any piece of capital equipment, you should know who built it and why that matters. Moretti Forni was founded in 1946 in Pesaro, on the Adriatic coast of Italy — a region with deep manufacturing roots in precision engineering and food processing equipment. The company has been building professional ovens for eight decades, and the Serie S is the current apex of that accumulated engineering knowledge.
What distinguishes Moretti Forni from other oven manufacturers — Italian or otherwise — is that they have never pivoted away from professional food service. They do not make home ovens. They do not make conveyor pizza systems for fast food chains (the T64E is a separate, specialized product). Their entire institutional focus is on professional baking environments where quality, consistency, and longevity are non-negotiable.
That focus shows in how the Serie S was designed: not as a product spec sheet optimized for trade show marketing, but as a system built around how professional bakers and pizzaiolos actually work. The chamber configuration system, the independent deck controls, the insulation architecture — these are not features added for the brochure. They are solutions to real problems that professional kitchens face.
Moretti Forni also operates the Moretti Xperience, a hands-on professional demonstration event that has toured the United States, including a well-attended stop in New Jersey. If you want to bake on a Serie S before purchasing, this is one of the best ways to do it — alongside a visit to the Modalita showroom in Brooklyn.
What Is the Moretti Forni Serie S?
The Serie S is Moretti Forni's flagship modular electric pizza and baking oven system. It is not a single oven model — it is a configurable platform. You specify the size, the number of decks, the baking chamber type for each deck, and the aesthetic finish. The resulting oven is built to your specification and delivered as a complete, ready-to-install unit.
The core technical innovation behind the Serie S is the interchangeable baking chamber module. Each deck in a Serie S installation accepts one of six distinct chamber types — Multibake, Stonebake, Romanbake, Pastrybake, Steambake, or Fastbake — each engineered for different products and baking profiles. Because the chambers are modular, a single Serie S installation can run, for example, a Stonebake chamber for Neapolitan pizza on the bottom deck and a Pastrybake chamber for croissants on the top deck, simultaneously, at different temperatures.
The total number of possible Serie S configurations — accounting for all combinations of chamber types, deck counts, sizes, and finishes — exceeds four million. That number is not a marketing claim. It reflects the genuine engineering flexibility of the system, and it is why the Serie S can serve a small neighborhood pizzeria and a large hotel pastry kitchen with equal effectiveness.
What Makes the Serie S Different From Any Other Pizza Oven?
Modular Baking Chambers
Most commercial ovens are monolithic. You buy a fixed unit with a fixed baking surface and fixed temperature range. The Serie S rejects this entirely. The modular chamber system means your oven is built around your production needs — not the other way around. This is the single most important engineering distinction between the Serie S and every other electric deck oven on the market.
Independent Deck Temperature Control
Each deck in a Serie S installation has its own independent digital temperature controller. You set the bottom deck to 450°C for Neapolitan pizza and the top deck to 200°C for pastry — simultaneously, without compromise on either product. Traditional double-deck ovens heat both chambers to the same temperature. The Serie S effectively runs as multiple specialized ovens in the physical footprint of one unit.
Advanced Thermal Insulation
The Serie S uses a multi-layer insulation system around each chamber that dramatically reduces heat loss. This keeps heat in the baking surface where it belongs, reduces ambient kitchen temperature (which lowers HVAC load), and is a primary driver of the oven's superior energy efficiency — covered in detail in the energy section below.
Italian Manufacturing Precision
Every Serie S is manufactured in Italy. The quality of the stainless steel panels, the tolerances on door gaskets, the consistency of heating elements — these reflect a manufacturing culture that takes professional kitchen equipment seriously. Serie S ovens in regular service for a decade and longer are not unusual. The upfront investment is higher than cheaper alternatives; the 10-year cost of ownership is consistently lower.
The 6 Baking Chambers Explained
The baking chamber is the defining variable in any Serie S configuration. Choose the wrong chamber for your product and you will fight the oven instead of working with it. Here is a practical breakdown of all six chamber types:
Multibake — The Generalist
The Multibake chamber is designed for operations that bake a wide range of products from the same oven. It combines stone and steel surface options with adjustable temperature gradients to deliver consistent results across pizza, bread, focaccia, and intermediate pastry products. If you are opening a restaurant where the oven handles pizza for dinner and bread service for lunch, Multibake is the logical starting point. It is the most versatile chamber, though not the most specialized for any single product category.
Stonebake — The Pizza Purist's Choice
The Stonebake chamber uses refractory stone decks that absorb and radiate heat the way a traditional wood-fired oven does — but with electric precision, meaning no temperature spikes, no uneven hot spots, and no recovery time after a busy service period. This is the chamber for authentic Neapolitan and traditional Italian pizza. Many VPN-certified pizzerias outside Italy operate with electric ovens — the Stonebake chamber can reach and maintain the baking surface temperatures required for proper Neapolitan pizza with the 60–90 second bake time that defines the style.
Romanbake — For al Taglio and Roman-Style Pizza
Roman-style pizza — pizza al taglio, the rectangular thick-based variety cut and sold by weight — requires a different baking environment than Neapolitan pizza: lower temperatures, longer baking times, and a wider opening for rectangular trays. The Romanbake chamber is specifically engineered for this product. Roman-style pizza has a growing and underserved market in the US, and the Romanbake chamber makes the Serie S the most capable option for operators looking to differentiate from the Neapolitan-dominated pizza landscape.
Pastrybake — Patisserie Precision
The Pastrybake chamber extends the Serie S into professional patisserie. It is calibrated for the precise, even heat that croissants, tarts, choux, and laminated doughs require — heat that must be consistent to within a few degrees across the entire baking surface. Hotels with active pastry kitchens, high-end bakeries, and dessert-focused restaurant concepts use the Pastrybake chamber to eliminate the need for a separate dedicated pastry oven. Combined with the Serie S's independent deck control, a pastry shop can run croissants at 180°C in one deck and pizza bianca at 280°C in another — from the same machine.
Steambake — For Artisan Bread
The Steambake chamber adds steam injection to the Serie S architecture. Steam is critical for artisan bread products — sourdough, baguettes, ciabatta — where a burst of steam in the first minutes creates the gelatinized crust that defines professional bread baking. Bakeries producing high-volume artisan bread alongside pizza, or hybrid café-bakery operations, use the Steambake chamber to eliminate a separate deck oven for bread. The ability to run Stonebake and Steambake chambers in the same installation is one of the most powerful arguments for the Serie S in a high-output bakery context.
Fastbake — Maximum Throughput
The Fastbake chamber is engineered for speed without quality compromise. It combines the stone baking surface with enhanced heating elements and a more aggressive thermal profile, reducing per-pizza baking time for high-volume operations. For pizzerias running 200+ covers on a Friday night, or quick-service concepts where a four-minute ticket time is non-negotiable, the Fastbake chamber closes the gap between the quality of a deck oven and the throughput of a conveyor. If volume is your primary bottleneck, Fastbake is where to start the conversation.
Steel Version vs Icon Version — Which One Should You Choose?
The Serie S ships in two exterior finishes. The baking performance is identical in both. The decision comes down to your kitchen setup and whether the oven is customer-facing.
Serie S Steel Version
The Steel version is the standard Serie S exterior — brushed stainless steel, clean industrial lines, zero decorative elements. It is designed to perform, not to be seen. If your oven is in a closed kitchen, or if you run a production model where equipment appearance is not a priority, the Steel version is the rational choice. It is also the more cost-efficient option. The Steel is the workhorse: it bakes the same product, with the same precision, for less investment.
Serie S Icon Version
The Icon version wraps the same engineering in a design-forward exterior with a distinctive circular viewing window — the signature element that gives the Icon its name. The window allows guests and the kitchen team to watch the baking process in real time, which in an open kitchen or pizzeria counter creates a theatre effect that reinforces the quality of what is being made. The Icon is the choice for operations where the oven is part of the customer experience: open-kitchen restaurants, food halls, hotel lobbies, pastry counters with visible production. It is also frequently specified for showrooms and culinary schools where the oven needs to communicate craftsmanship at a glance.
Our recommendation: If customers can see the oven from the dining area or counter, choose the Icon. If the oven is entirely back-of-house, the Steel version gives you identical performance for a lower investment.
The Complete Serie S Model Lineup
The Serie S spans multiple baking surface sizes and deck configurations. The model name encodes the key information: S = Serie S, the number = approximate baking surface width in cm, E = electric, and the final digit = number of decks. Here is the full lineup available through Modalita:
ModelDecksBaking Surface (per deck)Approx. Pizza CapacityBest ForS50E1118¾" × 29" (47.6 × 73.7 cm)2–3 pizzas (33 cm)Cafés, restaurant add-ons, small pizzeriasS50E2218¾" × 29" per deck4–6 pizzas simultaneouslyMid-volume pizzerias, dual-product kitchensS100E1137½" × 29" (95.3 × 73.7 cm)4–5 pizzasSingle-product, mid-volume operationsS100E2237½" × 29" per deck8–10 pizzas simultaneouslyActive pizzerias, bakeriesS100E3337½" × 29" per deck12–15 pizzas simultaneouslyHigh-volume or mixed-product operationsS105E1 / E2 / E31/2/337½" × 49¾" per deck6–8 pizzas per deckWider surface for larger-format productsS120E1 / E2 / E31/2/348¾" × 28¾" per deck5–7 pizzas per deckDeeper deck, al taglio trays, bakery loavesS125E1 / E2 / E31/2/348¾" × 49½" per deck8–10 pizzas per deckFull-service pizzerias, hotel kitchensS140E1 / E2 / E31/2/371½" × 55½" per deck12–16 pizzas per deckHigh-volume restaurants, catering, ghost kitchens
Pizza capacity estimates are based on 33 cm (13") round pizzas. Actual capacity varies by dough thickness, loading pattern, and baking style. Chamber height is 6¼" (16 cm) on standard models; the S140 has a 14" chamber height for larger products. All models require 3-phase electrical supply (208–240V). Contact Modalita for power draw specifications by model and configuration.
Not sure which size you need? A general rule: estimate your peak hourly pizza output target, divide by the average number of pizzas per cycle, and multiply by your expected cycle time (typically 5–8 minutes depending on style and chamber). That gives you the minimum deck surface you need. Then add 20% buffer for real-world service variability. Our team can run this calculation with you during a consultation — reach out here.
Serie S vs Other Moretti Forni Lines
Moretti Forni makes several oven lines alongside the Serie S. Understanding where the Serie S fits in the full lineup helps you confirm it is the right product for your operation — or identify if a different line is a better match.
Serie S vs AMALFI
The AMALFI is Moretti Forni's Neapolitan-specialist oven. Its design references the traditional dome oven — circular chamber, dome ceiling, high-heat performance — and it is specifically optimized for authentic Neapolitan pizza at very high temperatures with the visual drama of a traditional oven. The AMALFI does one thing exceptionally well. The Serie S does many things exceptionally well. If your concept is 100% Neapolitan pizza and the oven's visual character is part of the customer experience, the AMALFI is worth serious consideration. If you bake multiple product types, or if you want operational flexibility to evolve your menu, the Serie S wins.
Serie S vs Neapolis
The Neapolis line is Moretti Forni's entry-level professional oven — smaller, less configurable, lower price point. The Neapolis is a strong choice for a small operation launching on a tighter budget. The trade-off is less flexibility, smaller baking surface, and fewer chamber options. Many operators start with a Neapolis and upgrade to the Serie S when volume and menu complexity grow. If you are at that inflection point, the Serie S is the natural next step.
Serie S vs Serie P (Gas)
The P110G-P150G is Moretti Forni's gas-powered deck oven. The technology and baking quality are comparable to the Serie S, but the fuel source changes the economics, installation requirements, and operational profile significantly. The electric vs. gas decision depends on your local utility rates, available infrastructure, and operational preferences. We cover this in depth in our dedicated electric vs gas pizza oven guide. If you are still weighing the two, that analysis will give you the cost framework to decide.
Serie S vs T64E Conveyor
The T64E is a conveyor pizza oven — a completely different product category. Conveyor ovens are designed for very high volume, consistent results without a skilled pizzaiolo loading and rotating product. They are the oven of choice for fast-casual and high-throughput quick service. The Serie S requires skilled operation and rewards it with higher quality results and greater product range. If your concept is QSR or fast-casual pizza at extremely high volume, the T64E may be more appropriate. If quality and versatility are the priority, the Serie S is the right platform.
Energy Efficiency: The Numbers
Energy cost is one of the largest ongoing expenses for any pizza or baking operation. The Serie S was engineered from the ground up to minimize it. Here is what that means in practice.
Multi-Layer Insulation Architecture
The Serie S uses a proprietary multi-layer insulation system around each baking chamber. This dramatically reduces heat loss through the oven walls — heat that, in a traditionally insulated oven, radiates into the kitchen, raises ambient temperature, and represents pure waste. Better insulation means the heating elements work less to maintain target temperatures, the kitchen stays cooler (reducing HVAC load), and every kWh of electricity consumed delivers more actual baking work.
Precision Digital Temperature Control
Electric ovens can be far more energy-efficient than gas ovens in principle — but only if the control system is sophisticated enough to avoid continuous cycling and overshooting. The Serie S digital controller monitors chamber temperature continuously and modulates heating elements in real time. The practical result: the oven holds precise target temperatures with minimal energy input, avoiding the waste of constant full-power cycling that less sophisticated systems require.
Intelligent Standby Mode
During low-demand periods — between service, overnight, during prep hours — the Serie S can enter a standby mode that significantly reduces power consumption without requiring a full cool-down and reheat cycle. The oven drops to a low-energy holding state and returns to full baking temperature in minutes, not hours. For operations with split service (lunch and dinner) or mid-day closures, this alone can represent meaningful monthly energy savings compared to traditional ovens that must be kept fully hot or cooled and reheated from ambient.
Electric vs Gas: The Financial Reality in the USA
The energy efficiency argument for electric ovens like the Serie S has strengthened as gas prices have grown more volatile and electricity rates have stabilized in many US markets. There is also an important installation cost factor: gas ovens require more powerful exhaust and ventilation systems — the combustion gases produced require higher air exchange rates — adding both installation cost and ongoing fan energy consumption. Electric ovens eliminate combustion exhaust entirely, which simplifies ventilation and can reduce that portion of your kitchen infrastructure cost.
The net energy cost comparison between electric and gas varies significantly by local utility rates and oven size. For a detailed, numbers-driven analysis specific to the US market, see our dedicated guide on electric vs gas pizza ovens for restaurants.
Who Is the Serie S For?
The Serie S is the right platform for any professional operation that bakes product and has the volume and quality standards to justify the investment. Here is how it works across the main operator categories:
Pizzerias — The Core Use Case
The Serie S was built for pizzerias. Whether you run a traditional Neapolitan restaurant in New York, a Roman-style al taglio operation in Boston, a contemporary American pizza concept in Nashville, or a delivery-focused ghost kitchen in Miami, there is a Serie S configuration designed for your product. The Stonebake chamber for Neapolitan, the Romanbake for al taglio, the Fastbake for maximum throughput. The independent deck control means a pizzeria that bakes both pizza and calzones, or pizza and focaccia, can optimize for both products simultaneously from a single machine.
For pizzeria operators considering their first serious equipment investment or upgrading from an entry-level oven, the Serie S is the single most important equipment decision you will make. The quality ceiling of your pizza is determined largely by your oven — and the Serie S has essentially no ceiling.
Artisan Bakeries
The Steambake and Stonebake chambers make the Serie S a serious bread oven. Artisan bakeries producing sourdough loaves, baguettes, focaccia, and ciabatta alongside pizza or other baked goods can use a multi-deck Serie S to eliminate the need for separate specialized deck ovens for bread and pizza. The footprint savings and capital efficiency are significant — particularly for bakeries in expensive urban real estate markets where every square foot has a cost.
Pastry Shops and Patisseries
The Pastrybake chamber gives pastry operations access to the same precision engineering that pizza chefs rely on. For a pastry shop running croissants in the morning and a warm dessert menu in the evening, the Serie S removes the operational compromise of using a single general-purpose oven for both. A pastry shop that also serves savory items — quiches, pizza slices, savory tarts — can configure a Pastrybake deck alongside a Stonebake deck and run a full menu from one machine.
Hotels and Event Catering
Hotel food and beverage kitchens face a challenge that restaurant kitchens rarely encounter: the need to bake a wide range of products simultaneously, across multiple service periods, from the same kitchen infrastructure. The Serie S multi-deck configuration with mixed chamber types is well suited to this context. Multiple Serie S installations are running in hotel properties across the United States, typically specified by F&B directors who need equipment that handles breakfast pastry, lunch pizza, dinner bread service, and banquet production without requiring multiple specialized ovens.
Ghost Kitchens and Delivery Operations
The economics of delivery-focused pizza operations in the US are built on output per square foot. The Fastbake chamber and the multi-deck architecture make the Serie S a strong choice for ghost kitchen operators who need maximum baking output in a minimal footprint with no compromise on product quality. In a competitive delivery market where pizza arrives 30 minutes after ordering, the Serie S's speed, consistency, and reliability are operational advantages that compound over time.
Culinary Schools and Food Professionals
The Serie S is used in culinary schools, chef training programs, and professional kitchen demonstrations — including the Moretti Xperience events that have toured the East Coast. Its versatility makes it ideal for teaching contexts where students need to learn across multiple baking styles and product categories from a single platform.
Installation Requirements in the USA
Understanding the installation requirements before purchasing saves time, money, and frustration. Here is what US operators need to plan for:
Electrical Supply
All Serie S models require three-phase electrical supply. This is standard in commercial kitchen installations in the US — any space that has been operating as a commercial kitchen will typically already have 3-phase service. If you are converting a non-commercial space or building a new kitchen, you will need to verify with your electrician that 3-phase service is available at the panel and that the panel has sufficient amperage for your Serie S configuration.
Power draw varies significantly by model and configuration — a single-deck S50E1 draws substantially less than a three-deck S125E3. Modalita provides technical data sheets with exact power draw specifications for each model during the consultation process. Share these with your electrician early in the planning phase.
Ventilation
The Serie S is an electric oven and produces no combustion gases, which means ventilation requirements are less demanding than for gas ovens. You still need commercial kitchen ventilation to remove heat and steam — local health codes and building regulations in your jurisdiction will determine the exact specification. Your kitchen designer or contractor should verify ventilation requirements during the planning phase. In most commercial kitchen renovations in New York and other major US cities, existing ventilation infrastructure is sufficient for an electric deck oven installation. Modalita can provide technical documentation to support your contractor's planning.
Footprint and Clearances
The Serie S comes with an optional stand that elevates the oven to working height. Total height with stand ranges from approximately 55" for a single-deck S50 configuration to 80"+ for a triple-deck S125 or S140 installation. Confirm ceiling height and door clearances before finalizing your configuration. Minimum side clearances for ventilation and service access should be confirmed with Modalita at the time of specification.
Floor Loading
Professional electric deck ovens are heavy. Multi-deck Serie S installations can weigh several hundred pounds. If you are installing on an upper floor or on a floor with non-standard load ratings, have a structural engineer confirm floor loading capacity before installation. This is rarely an issue in purpose-built commercial spaces but is worth confirming for any renovation or conversion project.
Certifications and Compliance in the USA
Commercial kitchen equipment sold in the United States must meet specific certification standards for electrical safety and sanitation. Before purchasing any oven, verify that it carries the certifications required by your local health department and building code.
The Moretti Forni Serie S is CE certified for European markets. For the US market, units distributed through Modalita are configured for 208–240V 3-phase US electrical standards. For specific certification questions relevant to your jurisdiction — NSF, ETL, UL — contact the Modalita team directly. Local health department requirements vary by state and municipality, and our team can assist you with the documentation your inspector will need.
Total Cost of Ownership
The purchase price of a Serie S is a significant investment — but purchase price is only part of the cost story. Professional operators evaluate major kitchen equipment on total cost of ownership over a realistic service life. Here is the framework:
Purchase Price
Serie S pricing varies by model size, deck count, chamber type, and finish (Steel or Icon). Entry-level single-deck configurations start at a lower price point; large multi-deck installations with custom chamber combinations are significantly higher. Contact Modalita for a configuration-specific quote — pricing is not listed online because your final price depends on the exact combination you specify.
Energy Costs
The Serie S's energy efficiency advantage over less insulated commercial ovens translates directly to lower monthly electricity costs. The exact savings depend on your local electricity rate, your operating hours, and the models you are comparing. Operators who have moved from older commercial electric deck ovens to the Serie S consistently report meaningful energy reductions. Over a 10-year service life at commercial electricity rates, these savings can be substantial — in some cases exceeding the initial price premium over a less efficient alternative.
Maintenance and Longevity
The Serie S is designed for the longevity expectations of professional kitchens. Routine maintenance — cleaning the baking surface, checking door gaskets, inspecting heating elements — is straightforward and can be handled by your kitchen team with basic training. Major component failures are uncommon on a well-maintained unit. Moretti Forni maintains spare parts availability for their products, and Modalita provides local service support on the East Coast for all equipment we supply.
A realistic service life for a well-maintained Serie S in commercial use is 12–18 years or more. Amortized over that period, the per-year cost of the oven itself is often lower than operators expect when they see the purchase price. The units that get replaced are usually those in operations that have grown significantly and need larger capacity — not units that failed.
The Opportunity Cost of the Wrong Oven
There is a cost that does not appear on any spreadsheet: the opportunity cost of operating with equipment that limits your menu, reduces your output, or inconsistently delivers your product. A pizzaiolo working with a poorly matched oven fights the equipment instead of the craft. Inconsistent baking quality directly affects customer retention. The right oven — one matched precisely to your product, your volume, and your operation — is not a luxury. It is an operational foundation. The Serie S's configurability means you are much less likely to outgrow it or fight it as your operation evolves.
How to Buy a Serie S in the USA
Moretti Forni does not sell direct. In the United States, the Serie S is available through authorized dealers. Modalita is the authorized East Coast dealer, based in Brooklyn, New York.
Step 1 — Define Your Production Requirements
Before any conversation about configuration, be clear on: what you are baking, your target peak hourly output, your kitchen footprint, and your planned service model. A 30-minute consultation call with our team to discuss these parameters will save weeks of back-and-forth and ensure the configuration you receive is exactly right for your operation.
Step 2 — Visit the Brooklyn Showroom or Attend a Moretti Xperience Event
Modalita has Serie S ovens on site in Brooklyn. For any significant equipment investment, seeing and understanding the unit in person is worth the time. You will understand the physical footprint, experience the door mechanism, see the control interface, and get a sense of the build quality that you simply cannot get from a product sheet.
Alternatively, the Moretti Xperience program periodically brings live baking demonstrations to locations across the East Coast. If a date is scheduled near you, attending before purchasing is strongly recommended. You can see how different chamber types perform under real conditions with a professional pizzaiolo operating the oven.
Step 3 — Configuration and Quote
Once requirements are clear, our team will work with you to finalize the configuration — chamber types per deck, size, number of decks, Steel or Icon finish — and prepare a detailed quote including the oven, stands, accessories, and logistics to your location.
Lead times vary by configuration. Standard configurations are typically available within a few weeks. Complex multi-deck custom installations may have longer lead times due to the made-to-order nature of the product. Plan your equipment order around your opening schedule, not the other way around — the Serie S is worth the wait, but surprises in lead time can delay an opening.
Step 4 — Installation and Training
The Serie S requires professional installation for the 3-phase electrical connection and initial setup. Modalita coordinates with your contractor to ensure the installation is done correctly. We also provide operational training for your kitchen team on temperature programming, loading patterns, standby management, and maintenance routines — the difference between a well-operated Serie S and a poorly operated one is meaningful, and we want your team equipped to get the most from the oven from day one.
Ready to get started? Contact the Modalita team for a consultation and quote. We respond within one business day.
Planning a complete food service operation that also includes a gelato or dessert program? Our guide How to Open a Gelato Shop in the USA covers the full investment breakdown, equipment selection, and business planning for the gelato side of the business. Modalita supplies both the pizza oven and the gelato equipment — we can spec and source your entire Italian equipment list from one point of contact.
Interested in the broader pizza event and trade show calendar in the US? See our post on the best US pizza trade shows for baking professionals — a useful resource for operators at any stage of their journey.
Frequently Asked Questions
What is the Moretti Forni Serie S?
The Moretti Forni Serie S is a professional modular electric pizza and baking oven system manufactured in Italy. It is configurable across six baking chamber types, multiple deck counts, and multiple baking surface sizes — producing over four million possible configurations. It is used by pizzerias, bakeries, pastry shops, hotels, and catering operations worldwide, and is available in the US through Modalita, the authorized East Coast dealer in Brooklyn, New York.
How much does a Moretti Forni Serie S cost?
Pricing depends on the specific configuration — model size, number of decks, chamber types, and Steel or Icon finish. Entry-level single-deck configurations are available at a lower price point; large multi-deck custom installations are significantly higher. Contact Modalita for a configuration-specific quote.
What is the difference between the Serie S Steel and Icon versions?
Both versions deliver identical baking performance. The Steel version has a standard brushed stainless steel exterior and is the cost-efficient choice for back-of-house kitchens. The Icon version has a distinctive circular viewing window and a design-forward exterior suited to open kitchens, food halls, and any space where the oven is customer-facing.
Can the Moretti Forni Serie S bake authentic Neapolitan pizza?
Yes. The Stonebake chamber reaches and maintains the baking surface temperatures required for authentic Neapolitan pizza, including the 60–90 second bake time that defines the style. Many VPN-certified pizzerias outside Italy use electric ovens, and the Moretti Forni Serie S with a Stonebake chamber is among the most respected options in this segment.
How many pizzas can a Moretti Forni Serie S bake per hour?
Output depends on the model, chamber configuration, and pizza style. As a general reference: a double-deck S100E2 configuration with Stonebake chambers can produce approximately 40–60 Neapolitan pizzas per hour in continuous service. The S125E3 triple-deck can produce 90–120 per hour. Fastbake chambers increase throughput further. For an estimate specific to your target volume and pizza style, contact our team.
Does the Serie S require three-phase electrical supply?
Yes. All Serie S models require 208–240V, three-phase electrical supply. This is standard in commercial kitchen installations in the US. If you are converting a non-commercial space, verify 3-phase availability with your electrician before purchasing.
What ventilation does the Serie S require?
The Serie S is an electric oven with no combustion, so ventilation requirements are less demanding than for gas ovens. Standard commercial kitchen ventilation is required. Your local building code and health department will specify the exact requirements for your jurisdiction. Modalita can provide technical documentation to support your contractor's planning.
How does the Moretti Forni Serie S compare to the AMALFI?
The AMALFI is optimized specifically for Neapolitan pizza with a dome-oven aesthetic. The Serie S is a more versatile platform for operations baking multiple product types. If your concept is 100% Neapolitan pizza and the oven's visual character is central to the experience, the AMALFI is worth evaluating. If you need flexibility to bake pizza, bread, and pastry from the same machine, the Serie S is the better choice.
Can I mix different chamber types in the same Serie S installation?
Yes — this is one of the Serie S's core advantages. You can specify, for example, a Stonebake chamber on the bottom deck for pizza and a Pastrybake chamber on the top deck for pastry, running simultaneously at different temperatures. The modular chamber architecture is specifically designed for this kind of mixed-product operation.
What is the Moretti Xperience?
The Moretti Xperience is a live professional baking demonstration event organized by Moretti Forni and hosted at partner locations. It has toured the East Coast, including a well-attended event in New Jersey. It is an opportunity to bake on a Serie S with a professional chef before purchasing — one of the best ways to experience the oven's performance firsthand before making a decision.
Where can I buy a Moretti Forni Serie S in the USA?
Modalita is the authorized Moretti Forni dealer on the East Coast, based in Brooklyn, New York. We handle consultation, configuration, logistics, installation support, and after-sales service for the full Serie S range. Contact us here or visit our showroom to see the ovens in person. You can also browse the complete Moretti Forni lineup on our site.
Does Modalita offer financing or leasing for the Serie S?
Contact our team to discuss financing options. Equipment financing for commercial kitchen investments is commonly available through third-party lenders, and we can point you toward resources and partners who specialize in food service equipment financing in the US market.
About Modalita: Modalita is the authorized East Coast distributor for Moretti Forni, Bravo gelato equipment, and IFI display cases in the United States. Based in Brooklyn, New York, we supply professional food service equipment to pizzerias, gelaterie, bakeries, restaurants, and hotels across the East Coast. Our team provides full consultation, configuration support, and after-sales service for every product we carry. Learn more about us or get in touch directly.