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View on GoogleBuy new and second-hand Moretti Forni pizza ovens – a wide selection of electric deck ovens, gas pizza ovens and conveyor ovens directly from specialist retailers. Under the Moretti brand, we stock almost exclusively pizza ovens – deck ovens from the iDeck, serieP and serieS ranges with firebrick baking chambers, as well as conveyor ovens from the serieT range – along with a few other items of commercial kitchen equipment. Each listing specifies the number of baking chambers, chamber dimensions, power ratings and condition. The appliances are supplied by Gastro Gigant; stock changes constantly. This page features ovens from the Italian manufacturer Moretti Forni based in Mondolfo – not the Birra Moretti beer brand, nor the former Turin-based car manufacturer Moretti.
Moretti Forni at a glance
The history of Moretti Forni began in 1946 in Pesaro: according to the company, Placido Moretti developed and patented one of the first electric ovens for patisseries there and founded Brevetti Moretti. In 1966, Moretti Forni snc was established, which manufactured modular gas ovens and ceramic ovens and, by the late 1980s, was one of Europe’s leading manufacturers of pizza and bakery ovens. Since 1990, the family-run business has been a public limited company (S.p.A.), now managed by the third generation of the family. In 1995, the first electronically controlled ovens were introduced, followed in 2003 by the serieT continuous-baking oven range, in 2013 by the serieS, and in 2017 by the Neapolis electric oven, which reaches temperatures of up to 510 °C, just like a wood-fired oven.
Since 2005, Moretti Forni has been based in Mondolfo (in the province of Pesaro and Urbino) in a factory covering more than 10,000 square metres; the company has also been running the Moretti LAB baking school there since 2011. It has branches in the USA (Miami, since 2021), Spain (Madrid, 2025) and the UK (London, 2026). According to company register data, Moretti Forni S.p.A. generated a turnover of around 28 million euros in 2024 and employs just over 120 staff.
The Moretti Forni range – new and second-hand
The overview shows all product ranges, including the current series and the models that are frequently offered second-hand. You can see which appliances are currently available in the listings on this page.
| Product range | Current model ranges (new) | Frequently traded second-hand | Available from us |
|---|---|---|---|
| Electric multi-tier oven, entry-level | iDeck: iD-M (single chamber) and iD-D (double chamber) in 60.60, 72.72, 105.65, 105.105, digital or manual (PM/PD) | iDeck M/D 60.60 and 105.65, older PM/PD models | Pizza ovens |
| Electric multi-deck oven, professional | serieP: Amalfi A to D, P60E, P80E, P120E | Amalfi, P120E | Pizza ovens |
| Gas multi-deck oven | P series: P110G, P150G, single to triple-chamber | P110G | Pizza ovens |
| Modular high-tech multi-deck ovens | S series: S50E, S100E, S105E, S120E, S125E, S140E; X series: X100E | S100E, S120E | Pizza ovens |
| Wood-fired-style electric oven | Neapolis 4, 6, 9 (up to 510 °C, firebox made of fireclay) | rare, relatively new range | Pizza ovens |
| Continuous and tunnel ovens | serieT: T64E/G, T65E, T75E, TT96E, TT98E/G, TT98E-L and -XL | T64E, T75E, TT98 | Pizza ovens, commercial kitchen equipment |
| Bakery and patisserie ovens | S series with Multibake, Steambake and Pastrybake chambers for 600 × 400 mm trays | S120E Multibake | Bakery machinery, confectionery machinery |
| Dough processing | iMix spiral mixers, iRoll dough sheeters | – | Bakery machinery |
What the Moretti model designation reveals
For deck ovens, the letter at the end indicates the energy source: E = electric, G = gas – a P110G is a gas oven from the serieP range, whilst an S100E is an electric oven from the serieS range. The number gives a rough indication of the chamber size: an S100E has a baking chamber of around 95 × 73 cm, an S120E of around 124 × 73 cm. With the iDeck, it’s even more straightforward: M stands for a single baking chamber, D for two stacked on top of each other, and the digits indicate the width and depth of the baking chamber in centimetres – 105.65 means approximately 105 × 65 cm, enough for six 30-cm pizzas. A leading ‘P’ (PM, PD) indicates the manually controlled version, whilst ‘Digital’ denotes electronic control. The Amalfi ovens are available in sizes A to D. For the continuous-baking ovens in the serieT range, the number increases with the conveyor belt width and capacity; TT denotes the large tunnel ovens.
| Model | Specifications | Typical application |
|---|---|---|
| iDeck M/D 60.60 | one or two chambers, approx. 60 × 60 cm | Snack bar, bistro, small pizzeria |
| iDeck M/D 105.65 | 6 pizzas (30 cm each) per chamber, up to 380 °C, 8.2 kW per chamber | Restaurant serving pizza |
| Amalfi B | 6 pizzas, 30 cm each, up to 450 °C, 7.1 kW | Classic pizzeria |
| P110G | Gas, 6 pizzas (30 cm each), up to 450 °C, 21.5 kW gas output | Pizzeria with gas connection |
| S100E / S120E | Baking chamber 95 or 124 × 73 cm, up to 450 °C, stackable | Pizzeria with high throughput, also suitable for a bakery |
| Neapolis 6 | Fireclay baking chamber, up to 510 °C, approx. 6.5 kW | Neapolitan pizza without a wood-fired oven |
| T64E / T64G | Conveyor belt 123 × 41 cm, up to 320 °C, approx. 25 pizzas/hour | Delivery service, canteen, snack bar |
| T75E / TT98E | Conveyor belt 181 × 50 or 205 × 81 cm, 48 or 125 pizzas per hour | Chain restaurants, contract catering |
What we look for in a second-hand Moretti pizza oven
Baking chamber and bricks: The firebrick floor should be level and free of continuous cracks; fine hairline cracks are normal in ovens that are frequently heated. Check the door seal, hinges, viewing window and lighting – leaky doors waste energy and compromise baking quality.
Heating elements and controls: Test the top and bottom heating elements individually and compare the results with the display. For digital iDeck, Amalfi and serieS ovens, check the programmes, error log and thermocouples; for manual models, check the thermostats. For conveyor ovens, check the conveyor belt operation, belt speed and fan.
Electrical and gas connections: Most electric ovens require 400 V three-phase current; they are often supplied without a plug. Gas ovens such as the P110G must be connected by a specialist firm and set to the correct gas type (natural gas or LPG); check the burner, ignition and flame monitoring system.
Hygiene and documentation: Grease residues on the hood, extractor and base unit indicate how well the equipment has been maintained. Ask to be provided with the type plate, operating instructions and test reports – the electrical test in accordance with DGUV Regulation 3 and, for gas appliances, the leak and functional tests.
Moretti at our premises: dealers and stock
Our Moretti stock is supplied by Gastro Gigant: primarily pizza ovens – electric and gas deck ovens as well as conveyor ovens – and individual commercial kitchen appliances. The exact model series, number of chambers and connection type are specified in the relevant listing. You can find further commercial kitchen appliances from Zanussi; the full range is available in the ‘Food Processing Technology’ category.
Frequently asked questions about Moretti Forni
Is Moretti Forni the same as Birra Moretti?
No. Moretti Forni is a family-run business based in Mondolfo in the Marche region, which has been manufacturing ovens since 1946. The Birra Moretti beer brand and the former car manufacturer Moretti have nothing to do with it.
What do the letters E and G mean on Moretti ovens?
E stands for electric, G for gas. A P110G is therefore a gas deck oven from the serieP range, an S100E an electric oven from the serieS range, and a T64G a gas tunnel oven.
What do the letters M, D and the numbers on the iDeck model mean?
M stands for one baking chamber, D for two. The numbers indicate the width and depth of the baking chamber in centimetres: an iDeck D 105.65 has two chambers, each measuring approximately 105 × 65 cm. PM and PD are the manually controlled models.
Which second-hand Moretti ovens are commonly traded?
The most commonly found second-hand models are the iDeck deck ovens and the serieT continuous ovens such as the T64E, T75E and TT98, as well as serieS ovens such as the S120E. The selection of second-hand units from these ranges is correspondingly large.
Deck oven or conveyor oven – which is right for you?
The deck oven with firebrick bakes the classic pizza with a crispy base and requires an experienced pizza chef. The serieT conveyor oven bakes evenly via a conveyor belt and timed cycles, making it ideal for delivery services, canteens and staff with no oven experience.
What temperatures do Moretti pizza ovens reach?
Batch ovens in the serieP and serieS reach up to 450 °C, whilst the Neapolis – as an electric alternative to a wood-fired oven – reaches up to 510 °C. The conveyor ovens in the serieT usually operate up to 320 °C, with the T75E reaching up to 400 °C.
What power supply is required?
Most Moretti electric ovens run on 400 V three-phase current; the rated power is stated on the type plate and in the advert. Gas ovens such as the P110G also require 230 V for the electronics and a professionally installed gas connection.
Can I lease a Moretti pizza oven or finance it via hire purchase?
For many listings – both new and second-hand – you can submit a non-binding leasing or hire-purchase enquiry directly. You can discuss the terms with the dealer or their finance partner; the purchase and payment are arranged directly between you and the seller.
An overview of all models: Food processing equipment · Related products: Commercial kitchen equipment, bakery machinery, pasta machines