For kitchens needing consistent oven performance under heavy use, this domed stone hearth pizza oven delivers industrial heat and precise control for artisan results. Designed for high-volume pizza production, it holds nine 12" pizzas in a 51-1/4" diameter chamber and delivers 92,500 BTU with liquid propane. Its insulated dome and handmade firebrick surface ensure stable cooking temperatures over long periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and let it cool fully. Remove ash and loose debris from the stone hearth with a brush. Wipe interior surfaces with a damp cloth and mild detergent; avoid soaking firebrick. Clean grease from door, stand, and exterior with non-abrasive cleaner. Inspect vents and exhaust; clear blockages to prevent fire risk. Check seals and gaskets; replace if worn. Dry all surfaces before reconnecting power. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#Univex DOME51GV-LP pizza oven fits nine 12" pizzas in a 51-1/4" chamber, delivers 92,500 BTU with propane, includes thermometer, stack exhaust, iron stand, firebrick, 115v/16A, cCSAus, NSF certified.#@@#General Info#@#Description #@#
For kitchens needing consistent oven performance under heavy use, this domed stone hearth pizza oven delivers industrial heat and precise control for artisan results. Designed for high-volume pizza production, it holds nine 12" pizzas in a 51-1/4" diameter chamber and delivers 92,500 BTU with liquid propane. Its insulated dome and handmade firebrick surface ensure stable cooking temperatures over long periods.
#@@# Stone Hearth#@#
The firebrick surface stores and radiates heat for even crust development and fast bake cycles. Operators achieve consistent browning and reduced hot spots, improving uniformity across nine pizzas.
#@@# Domed Chamber#@#
The round, domed chamber optimizes heat flow for uniform temperature distribution. Chefs achieve predictable results when launching multiple pizzas during peak hours.
#@@# High Heat Output#@#
With 92,500 BTU from liquid propane, the oven ensures rapid recovery and short bake times for high-volume output. Kitchens maintain controlled bake profiles for varied doughs.
#@@# Integrated Controls#@#
A mounted thermometer and internal stack exhaust allow direct temperature monitoring and venting management. Technicians can calibrate and troubleshoot quickly, minimizing downtime.
#@@# Commercial Compliance#@#
Certified to cCSAus and NSF standards, the oven operates at 115v/60/1-ph with 16 amps. It integrates into existing electrical and safety plans without major modifications.
#@@# Structural Design#@#
Equipped with an iron stand and insulated construction, the oven minimizes heat transfer to surrounding cabinetry and ensures stable installation. Durable components withstand daily use and simplify maintenance.
Ideal for restaurants, university dining, hospital kitchens, and large foodservice facilities, this oven provides reliable artisan baking at scale. Key specifications like capacity, fuel type, electrical requirements, and safety certifications help guide purchasing and installation decisions.
#@@#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 the oven daily for loose firebrick and cracked mortar; replace damaged bricks immediately to preserve thermal efficiency. Clean the hearth surface after each service period with a soft brush and scrape residual ash gently; avoid metal tools that may gouge the stone. Verify propane connections and test for leaks with approved solution before each shift. Calibrate the thermometer monthly and tighten burner ports quarterly to maintain consistent 92,500 BTU output.
