Stop sacrificing throughput for consistent cook quality. This rotating dome pizza oven delivers uniform heat distribution and sustained output for continuous service in busy kitchens. Operators gain precise control over bake speed and surface conditions while maintaining steady capacity for peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning the DOME47RT-NG. Remove racks and sweep crumbs from the deck. Scrub interior firebrick with a stiff brush and mild detergent, rinsing with clean water. Degrease exterior surfaces and vents with an approved cleaner, avoiding abrasive pads. Clean condenser coils and check seals for wear. Dry all components thoroughly; reconnect gas and power only after confirming dryness.#@@#Additional Info#@#The Univex DOME47RT-NG rotates a 39" chamber to cook six 12" pizzas, delivers 92,500 BTU via natural gas, and operates on 208v/60/3-ph with 19 amps; features electronic controls, thermometer, remote control, and certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent cook quality. This rotating dome pizza oven delivers uniform heat distribution and sustained output for continuous service in busy kitchens. Operators gain precise control over bake speed and surface conditions while maintaining steady capacity for peak periods.
#@@# Rotating Deck#@#
The rotating cooking deck provides continuous movement to ensure even contact with the heat source across each pizza surface. This motion reduces spotting and produces consistent crust color and texture for six simultaneous 12-inch pizzas.
#@@# 39 Inch Chamber#@#
A 39-inch diameter internal cooking chamber accepts standard commercial pizza sizes while maintaining tight thermal control. This chamber geometry supports rapid recovery between cycles and minimizes temperature variance across the deck.
#@@# High Heat Output#@#
With 92,500 BTU natural gas input, the unit achieves rapid thermal saturation and sustained cooking power for high-volume operations. This heat capacity shortens bake times and supports fast turnaround during service peaks.
#@@# Built Insulation#@#
The oven incorporates comprehensive insulation and a handmade firebrick interior to retain radiant heat and reduce external surface loss. This thermal retention conserves gas consumption during continuous runs and stabilizes internal temperatures.
#@@# Electronic Controls#@#
Integrated electronic controls with thermometer and remote control enable precise setpoint management and monitoring. Staff calibrate baking profiles and observe chamber conditions without manual intervention, improving repeatability.
#@@# Exhaust And Stand#@#
An internal stack exhaust and iron stand provide a compact, service-ready installation footprint while facilitating ventilation requirements. This configuration streamlines placement on the line and supports code-compliant exhaust routing.
#@@#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 and pilot assembly monthly; clear carbon and residue with a brass brush and vacuum for consistent 92,500 BTU output. Check venting and internal stack exhaust for obstructions and seal leaks with high-temperature gasket compound. Calibrate electronic controls and thermometer quarterly, following manufacturer torque specs and wiring diagrams for 208v/60/3‑ph systems.
