Stop compromising throughput for crust integrity. This liquid propane stone hearth oven produces consistent deck heat across an expansive cooking chamber, enabling continuous production of artisan pies without thermal drop-off. Operators will maintain oven temperature with a 97,500 BTU burner assembly calibrated for fast recovery and stable surface heat.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and close the gas valve. Remove racks and sweep debris from the hearth. Mix mild detergent with warm water and scrub firebrick with a non-metal brush; rinse and dry thoroughly. Degrease the exterior and door with a non-abrasive cleaner and soft cloth. Clean vent and burner ports with a soft brush to prevent grease buildup. Inspect seals and controls; tighten or replace as needed. Regular cleaning prevents contamination, saves energy, and reduces breakdowns.#@@#Additional Info#@#The Univex DOME55S-LP artisan stone hearth pizza oven runs on propane, delivering 97,500 BTU. It supports eleven 12" pizzas in a 55-1/8" chamber and features insulated firebrick, thermometer, exhaust, iron stand, and certifications for heavy use.#@@#General Info#@#Description #@#
Stop compromising throughput for crust integrity. This liquid propane stone hearth oven produces consistent deck heat across an expansive cooking chamber, enabling continuous production of artisan pies without thermal drop-off. Operators will maintain oven temperature with a 97,500 BTU burner assembly calibrated for fast recovery and stable surface heat.
#@@# Cooking Capacity#@#
The internal chamber accepts eleven 12" pizzas, allowing simultaneous baking to match peak service periods. Kitchen teams will reduce batch cycles and expedite ticket times by loading multiple pies per cycle, enhancing overall efficiency.
#@@# Heat Output Control#@#
A total rating of 97,500 BTU delivers rapid thermal recovery and uniform stone temperature across the hearth. Chefs will achieve consistent bake profiles for high-volume menus while minimizing hold time between batches, ensuring quality and speed.
#@@# Stone Hearth Construction#@#
Handmade firebrick forms the insulated hearth and dome, retaining radiant heat for a crisp crust and even bake. Staff will notice reduced surface hot spots and improved bottom coloration compared with thin-deck units, leading to better product quality.
#@@# Exhaust and Venting#@#
The unit includes an internal stack exhaust to channel combustion gases while preserving chamber temperature. Maintenance crews will access a dedicated ventilated path that lowers condensation and extends refractory life, ensuring longevity and performance.
#@@# Power and Electrical#@#
The oven operates on 115v/60/1-ph with a 16 amp draw for controls and ignition systems, compatible with standard commercial circuits. Facilities teams will integrate the oven without extensive electrical upgrades, simplifying installation.
#@@# Mounting and Access#@#
An iron stand and insulated door provide stable installation and thermal retention while supporting ergonomic loading.
#@@#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 hearth bricks weekly for hairline cracks and replace compromised units to maintain even thermal mass. Clean burner ports monthly with a soft brush; remove debris to preserve consistent flame pattern. Verify propane connections with a certified technician quarterly and test manifold pressure to manufacturer specifications. Lubricate hinges and check door seals for gaps; reseal with high-temperature gasket cement when leakage exceeds manufacturer tolerance.
