The insulated handmade firebrick hearth delivers direct radiant heat and thermal mass that promote uniform bottom browning and crisp crusts. Operators will use consistent floor temperatures across multiple pies, reducing rework and improving portion consistency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and turn off propane before cleaning. Remove debris and sweep the hearth with a soft brush. Scrape residue with a plastic or wooden scraper; avoid metal tools. Wipe surfaces with a mild detergent and rinse. Clean exterior with a non-abrasive cleaner and soft cloth. Check door seals and burners; clear vents. Dry all components before reconnecting power and propane. Regular cleaning prevents contamination, fires, inefficiency, and downtime.#@@#Additional Info#@#Univex DOME47GV-LP features a 47-1/4" stone hearth with seven 12" pizza capacity, operating on liquid propane at 92,500 BTU, 115v/60Hz, 16 Amps; includes a stainless iron stand, thermometer, exhaust stack, firebrick, NSF, and cCSAus certifications.#@@#General Info#@#Description #@#
The insulated handmade firebrick hearth delivers direct radiant heat and thermal mass that promote uniform bottom browning and crisp crusts. Operators will use consistent floor temperatures across multiple pies, reducing rework and improving portion consistency.
The round domed cooking space optimizes convection and radiant radiation for even top browning and expedited bake cycles. Chefs will achieve rapid recovery between loads, supporting continuous production during peak service.
The unit produces 92,500 BTU from liquid propane, supplying the sustained heat required for high-volume operations. Managers will schedule larger ticket runs without extended preheat delays or inconsistent oven performance.
The oven maximizes production per cycle while preserving individual product quality. Kitchen planners will reduce staging complexity and improve throughput per labor hour.
The appliance operates on 115v/60/1-ph with a 16 amp draw and includes a mounted thermometer and internal exhaust stack for controlled venting. Technicians will find electrical integration straightforward and maintenance access clear for routine checks.
The assembly includes an iron stand, insulated dome, and door, and meets cCSAus and NSF requirements for commercial kitchens. Purchasing teams will rely on durable materials and recognized certifications to meet code and sanitation standards.
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• 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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect stone hearth and door seals weekly; remove soot and debris with a stiff brush and vacuum rated for fine ash. Replace damaged firebrick immediately and tighten door hinges every 30 days to preserve seal integrity. Calibrate thermometer quarterly and verify 115v supply and 16 Amp connections before use. Purge gas lines per local code; test for leaks after any service. Schedule professional CSA and NSF compliance inspections annually.
