The oven combines a spacious circular chamber to deliver uniform crust development across seven 12 inch pizzas while maintaining continuous service in high demand environments. Operators gain reproducible thermal performance and rapid recovery, making it suitable for professional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and shut off the gas. Remove debris with a brush and scrape residue from the stone hearth with a firebrick scraper. Wipe surfaces with a damp cloth; avoid excess water on insulation and gas controls. Clean the door, thermometer, and exhaust stack with non-abrasive cleaner. Clear vents and replace worn seals. Inspect burners and ignition; test operation before use. Regular cleaning reduces contamination, fire risk, energy use, and breakdowns.#@@#Additional Info#@#Univex DOME47R-NG artisan stone hearth pizza oven has a 47.25" chamber for seven 12" pizzas, runs on natural gas at 92,500 BTU, and 115v/60Hz with 16 amps.#@@#General Info#@#Description #@#
The oven combines a spacious circular chamber to deliver uniform crust development across seven 12 inch pizzas while maintaining continuous service in high demand environments. Operators gain reproducible thermal performance and rapid recovery, making it suitable for professional kitchens.
The oven generates 92,500 BTU to reach and sustain temperatures that promote rapid bake cycles and crisp crusts. Chefs achieve consistent results across multiple pizzas with minimal temperature fluctuation during peak service.
A 47.25 inch internal diameter provides a continuous cooking surface that holds seven 12 inch pies simultaneously, increasing throughput without altering bake profiles. Staff maintain steady output while preserving individual pie quality.
Handmade firebrick hearth stores and radiates heat to produce targeted bottom browning and even conduction across each pizza. Teams reduce rework and improve first-pass yields thanks to stable thermal mass.
An integrated internal stack exhaust manages smoke and steam to protect oven interior conditions and kitchen air quality. Facilities preserve kitchen ventilation balances and simplify code compliance with the built-in exhaust solution.
The unit operates on 115v/60/1-ph electrical service drawing 16 amps while using natural gas as primary fuel, enabling straightforward connection in typical commercial kitchens. Engineers plan utilities with clear voltage and current parameters and predictable gas demand.
Insulated walls, iron stand and door, plus cCSAus and NSF certifications ensure the oven meets regulatory expectations and resists heavy daily use. Maintenance teams access serviceable components and benefit from robust materials that limit downtime.
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• Check if the product you have received has all the essential parts and accessories.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect hearth bricks weekly for cracks and replace damaged pieces to maintain heat integrity. Clean ash and food debris daily using a nonabrasive brush and vacuum designed for high temperatures. Flush gas lines and verify burner orifice condition quarterly; tighten fittings and check for leaks with approved soap solution. Calibrate thermostat semiannually and record temperature variance. Lubricate hinges and inspect door gaskets monthly to ensure seal efficiency.
