serieS S50E – The compact revolution

Moretti Forni launches the new model of S series, designed to realise every space need with high speed in production.

S50E is the new professional electric oven of S series range, born to realise every space need with high speed and performance in production. All S series advantages and power are enclosed in just a few centimetres: patented technologies for energy savings never seen before, modular baking chambers designed for pizza, bread, pastry and gastronomy, at the service of the Chefs that need a versatile oven, in every reality where heat makes the difference.

Small spaces for big baking

S series S50E is installable everywhere: restaurants, pizzerias, bistros, dark kitchens, cafés, pastry shops and bakeries will be able to expand their business bringing in their labs the most advanced and customisable oven in the world, from today also the most compact.

“In the same year we celebrate our 75^th anniversary, we want to push our mission even more, bringing the perfect baking everywhere, in respect of the environment”, Mario Moretti CEO declares and goes on “S50E S series will be decisive in reaching this goal”. Its compact size, in fact, allow S50 to fit even in laboratories or kitchens with reduced spaces. In addition, Fource™ patented technology reduces the set power by 20% keeping untouched the available power and ensuring always excellent baking results, making S50E the ideal oven for those locations where strict energetic and safety regulations are applied.
For a restaurant, a pizzeria or a bakery, installing S series S50E grants an immediate increase in production capacity thanks to its performances. Finally, the oven auto cleaning function done with heat only and without cleaning products, as well as guaranteeing a greater saving both in time and resources, also avoids potentially toxic substances to be in contact with food.

With more than 35% energy savings, S series it the commercial deck oven with the lowest environmental impact of its category. Among its patented technologies, we find: Eco-Standby™ for a careful management of work pauses, Half-Load™ to have the right power even with partial loads and Adaptive-Power® Technology that automatically regulates the energy required according to the workload, using only the minimum energy to perfectly bake without waste.
This means consumption reduction, both on costs and environmental impact, plus an overall improvement of the working space. While the oven operates faster and autonomously, the staff will be able to dedicate more time to other preparations.