Stop sacrificing throughput for control. This rotating dome pizza oven features a powerful 92,500 BTU LP burner and a rotating cooking deck, delivering consistent crust color and even cooking across six 12" pizzas while sustaining high-volume production. Facilities that require repeatable results and low operator intervention will benefit from the oven’s insulated dome, handmade firebrick chamber, and electronic controls that maintain target temperatures with minimal adjustments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut off gas and power. Remove debris and cool surfaces before cleaning. Scrape loose residue from the rotating deck and brush firebrick with a stiff brush. Wipe stainless exterior with a mild detergent and soft cloth. Vacuum condenser and vents; inspect and clear grease from flues and exhaust to reduce fire risk. Rinse and dry all surfaces. Check seals and controls for wear. Perform weekly deep clean to prevent contamination, equipment failure, and failed CSA or health inspections.#@@#Additional Info#@#The Univex DOME47FT-LP rotates a 39" chamber on a stainless deck, burns 92,500 BTU of propane, and accepts six 12" pizzas. Features include electronic controls, thermometer, remote control, and insulated firebrick for consistent baking.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This rotating dome pizza oven features a powerful 92,500 BTU LP burner and a rotating cooking deck, delivering consistent crust color and even cooking across six 12" pizzas while sustaining high-volume production. Facilities that require repeatable results and low operator intervention will benefit from the oven’s insulated dome, handmade firebrick chamber, and electronic controls that maintain target temperatures with minimal adjustments.
#@@# Rotation Consistency#@#
The rotating cooking deck ensures uniform heat exposure across the entire cooking surface, reducing operator checks and scrap. Operators achieve repeatable results for up to six 12" pizzas per cycle, increasing output without needing more staff.
#@@# Thermal Retention#@#
The insulated dome, paired with handmade firebrick, preserves radiant heat, lowering temperature fluctuations between cycles. Kitchens maintain stable oven floor temperatures, supporting consistent bake profiles and reducing recovery time between loads.
#@@# Fuel Power#@#
A liquid propane fuel system rated at 92,500 BTU supplies rapid ramp and recovery for continuous service periods. Managers obtain predictable heat delivery suitable for back-to-back cooking during peak meal times.
#@@# Control Interface#@#
Electronic controls with an integrated thermometer and remote control allow precise setpoint management and remote monitoring of oven conditions. Chefs can adjust timing and temperature with fewer manual interventions, improving consistency across shifts.
#@@# Ventilation and Exhaust#@#
An internal stack exhaust provides controlled removal of combustion products while preserving chamber heat distribution. Facilities reduce unwanted kitchen drafts and maintain interior chamber conditions that support even baking.
#@@#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 burners and ignition assembly weekly and remove grease with a nonabrasive degreaser to prevent flare-ups. Clean rotating deck and firebrick monthly by brushing loose debris and vacuuming ash; avoid water contact with electrical components. Lubricate motor bearings per manufacturer schedule and verify torque on mounting bolts. Test thermostat accuracy quarterly and calibrate if readings deviate. Replace worn door seals and damaged insulation immediately to maintain thermal efficiency.
