917-540-6070
support@urbansupplyinc.com
Mon-Fri: 9AM - 6PM EST
917-540-6070
support@urbansupplyinc.com
Mon-Fri: 9AM - 6PM EST
917-540-6070
support@urbansupplyinc.com
Mon-Fri: 9AM - 6PM EST
917-540-6070
support@urbansupplyinc.com
Mon-Fri: 9AM - 6PM EST
Urban Supply is an authorized AMPTO dealer carrying the full range of Italian-engineered commercial kitchen equipment for restaurants, pizzerias, bakeries, and hospitality operations across the United States. AMPTO represents premier Italian and international manufacturers including Moretti Forni, Bezzera, Mecnosud, METVISA, GEMM, Cerutti Inox — equipment built to commercial-grade durability standards with NSF, ETL, UL, and CE certifications backing every unit.
Engineered in Italy for the operational demands of commercial pizzerias, restaurants, bakeries, and ghost-kitchen operations, the AMPTO Electric P...
View full detailsEngineered in Italy for the operational demands of commercial pizzerias, restaurants, bakeries, and ghost-kitchen operations, the SSGL Giant Sandw...
View full detailsBronze die for the AMPTO UL-PF25E pasta extruder that forms Spaghetti 2 mm. Bronze dies give pasta the rough, porous surface that holds sauce — th...
View full detailsBronze die for the AMPTO UL-PF25E pasta extruder that forms Maccheroni 8.5 mm. Bronze dies give pasta the rough, porous surface that holds sauce —...
View full detailsBronze die for the AMPTO UL-PF15E pasta extruder that forms Bigoli 3 mm. Bronze dies give pasta the rough, porous surface that holds sauce — the s...
View full detailsBronze die for the AMPTO UL-PF25E pasta extruder that forms Linguine 3 x 1.6 mm. Bronze dies give pasta the rough, porous surface that holds sauce...
View full detailsBronze die for the AMPTO UL-PF15E pasta extruder that forms Linguine 3 x 1.6 mm. Bronze dies give pasta the rough, porous surface that holds sauce...
View full detailsBronze die for the AMPTO UL-PF15E pasta extruder that forms Fusilli 9 mm. Bronze dies give pasta the rough, porous surface that holds sauce — the ...
View full detailsBronze die for the AMPTO UL-PF15E pasta extruder that forms Spaghetti 2 mm. Bronze dies give pasta the rough, porous surface that holds sauce — th...
View full detailsThe Mecnosud PK25DUS spiral mixer, distributed by AMPTO, mixes up to 56 lb of dough per batch for pizzerias, bakeries and pastry shops. It replace...
View full detailsStainless steel basket-style spit for the Metal Supreme chicken roaster. It holds ribs, vegetables, wings, seafood and other small or delicate foo...
View full detailsThe AMPTO ARG-30US is a single-section, self-contained gelato and ice cream storage cabinet for gelaterias, restaurants and bakeries, holding prod...
View full detailsBronze die for the AMPTO UL-PF25E pasta extruder that forms Pasta Sfoglia (Sheet). Bronze dies give pasta the rough, porous surface that holds sau...
View full detailsThe Bezzera MODA DE2, distributed in the US by AMPTO, is an automatic 2-group commercial espresso machine with a thermostatically controlled coppe...
View full detailsThe Bezzera MODA DE3, distributed in the US by AMPTO, is an automatic 3-group commercial espresso machine with a thermostatically controlled coppe...
View full detailsEngineered in Italy for the operational demands of commercial pizzerias, restaurants, bakeries, and ghost-kitchen operations, the MCC22E Meat Grin...
View full detailsEngineered in Italy for the operational demands of commercial pizzerias, restaurants, bakeries, and ghost-kitchen operations, the AMALFI B1 Electr...
View full detailsEngineered in Italy for the operational demands of commercial pizzerias, restaurants, bakeries, and ghost-kitchen operations, the AMALFI B2 Electr...
View full detailsEngineered in Italy for the operational demands of commercial pizzerias, restaurants, bakeries, and ghost-kitchen operations, the AMALFI B3 Electr...
View full detailsEngineered in Italy for the operational demands of commercial pizzerias, restaurants, bakeries, and ghost-kitchen operations, the PK44DUS Spiral M...
View full detailsEngineered in Italy for the operational demands of commercial pizzerias, restaurants, bakeries, and ghost-kitchen operations, the NEAPOLIS 6 Neapo...
View full detailsEngineered in Italy for the operational demands of commercial pizzerias, restaurants, bakeries, and ghost-kitchen operations, the PK60DUS Spiral M...
View full detailsEngineered in Italy for the operational demands of commercial pizzerias, restaurants, bakeries, and ghost-kitchen operations, the P120E PROOFER Ac...
View full detailsEngineered in Italy for the operational demands of commercial pizzerias, restaurants, bakeries, and ghost-kitchen operations, the TAG3040 Black/Bl...
View full detailsEvery AMPTO product we carry ships freight to your commercial address with liftgate available, includes manufacturer warranty on parts and labor, and qualifies for 0% financing through our partner lenders for qualifying orders. Browse by category below, or use the filters to narrow by power source, production capacity, or certification.
Start with your production volume and utility supply. For pizzerias, deck ovens hold heat in a refractory stone floor and suit made-to-order service, while conveyor ovens deliver a fixed bake time and suit high-volume, consistent output. Our commercial pizza ovens cover both: the Neapolis 9 bakes nine 12-inch pizzas at a time for Neapolitan service, and the modular Serie S140E stacks chambers so you can add capacity without adding footprint.
Match the power source to your kitchen before you order. Electric decks need a dedicated three-phase circuit in most sizes; gas models need a rated supply line and venting. If dough throughput is the constraint rather than bake capacity, size your mixer and dough equipment first — a spiral mixer that cannot keep pace with the oven becomes the bottleneck. For front-of-house, our espresso machines run from single-group countertop units to three-group installations.
Not sure which configuration fits? Call us before you order. We quote freight to your address and confirm electrical and gas requirements against the spec sheet so nothing arrives that your building cannot run.
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