Stop sacrificing output for consistency. This pentagonal stone hearth pizza oven delivers robust heat control and continuous throughput for kitchens that require precise crust development and reliable cycle times. Designed for propane operation, the unit combines rapid recovery and sustained surface temperatures to maintain service during peak demand.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow oven to cool completely before cleaning. Scrape loose debris from the stone hearth with a soft brush. Wipe interior surfaces with a mild detergent solution and a non-abrasive cloth. Rinse with clean water and dry thoroughly to prevent corrosion. Clean exterior stainless surfaces with a gentle degreaser, then polish with a microfiber cloth. Inspect door seal, thermometer, vents and burner orifices; remove grease buildup to reduce fire risk and maintain efficiency.#@@#Additional Info#@#The Univex DOME39P-LP is a 92,500 BTU liquid propane pizza oven. It has a pentagonal chamber for five 12" pizzas, handmade firebrick, exhaust, thermometer, iron stand, and door. It weighs 2,645.5 pounds and is NSF and cCSAus certified.#@@#General Info#@#Description #@#
Stop sacrificing output for consistency. This pentagonal stone hearth pizza oven delivers robust heat control and continuous throughput for kitchens that require precise crust development and reliable cycle times. Designed for propane operation, the unit combines rapid recovery and sustained surface temperatures to maintain service during peak demand.
#@@# Thermometer Readout#@#
A calibrated thermometer provides immediate feedback on internal temperature, allowing operators to hold target set points without interruption. This direct measurement reduces guesswork and supports consistent product quality across multiple pizzas per cycle.
#@@# Pentagonal Chamber#@#
The pentagonal internal cavity promotes even heat distribution across the stone hearth, minimizing temperature gradients that cause uneven baking. Chefs achieve uniform crust color and texture while maintaining predictable cook times for up to five 12-inch pizzas.
#@@# Stone Hearth Construction#@#
Handmade firebrick forms a dense, heat-retentive hearth that stores thermal energy and releases it steadily to the pizza surface. The retained heat improves browning and reduces recovery time between loads, increasing throughput during busy shifts.
#@@# Exhaust And Insulation#@#
An internal stack exhaust combined with thermal insulation controls flue flow and reduces heat loss, optimizing fuel use and workplace comfort. Staff encounter lower ambient heat at the oven exterior while the chamber sustains high surface temperatures.
#@@# Power And Electrical#@#
The oven operates on 115v/60/1-ph electrical service drawing 16 amps for controls and ignition while the primary heat source uses liquid propane at a rated 92,500 BTU. Facilities with standard single-phase circuits can integrate the unit without extensive electrical upgrades.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear carbon deposits with a brass brush for consistent 92,500 BTU output. Drain and dry condensate pans after service to prevent corrosion. Calibrate the thermostat quarterly with a certified thermometer on the artisan stone hearth. Verify door seal integrity and replace worn gaskets to maintain chamber insulation. Lubricate hinge pins semiannually with food-grade lubricant and ensure 115v electrical connections are tight, and CSA or NSF labels remain legible.
