Stop compromising throughput for craft. This square stone hearth oven delivers substantial pizza output while preserving artisanal crust and oven-fired character, enabling kitchens to meet demand without sacrificing quality. Designed for liquid propane operation, this unit pairs high thermal capacity with consistent control to support back-to-back production runs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove ash and debris from the hearth; sweep and vacuum with a HEPA filter. Wipe firebrick with a damp, lint-free cloth and mild detergent; avoid abrasives. Clean exterior stainless surfaces with a non-abrasive cleaner and soft cloth. Inspect and clear exhaust stack and ventilation openings of grease and soot. Check door seals and controls; tighten fasteners. Perform monthly coil and burner checks to prevent failures and fire hazards.#@@#Additional Info#@#Univex DOME59S-LP is a 97,500 BTU liquid propane oven with a 59-1/8" chamber for thirteen 12" pizzas, firebrick insulation, integrated thermometer, iron stand, and 115v/60/1-ph operation at 16 Amps, NSF and cCSAus certified.#@@#General Info#@#Description #@#
Stop compromising throughput for craft. This square stone hearth oven delivers substantial pizza output while preserving artisanal crust and oven-fired character, enabling kitchens to meet demand without sacrificing quality. Designed for liquid propane operation, this unit pairs high thermal capacity with consistent control to support back-to-back production runs.
#@@# Stone Hearth#@#
The insulated handmade firebrick hearth stores and radiates heat to reproduce traditional oven conditions, producing rapid oven spring and authentic charring. Operators gain consistent bake profiles across the 59-1/8 inch internal chamber, reducing the need for frequent temperature adjustments.
#@@# High BTU Output#@#
The 97,500 BTU rating supplies the thermal energy required for fast recovery and high-volume throughput in continuous service. Kitchen teams experience stable surface temperatures that shorten bake cycles and maintain topping integrity during peak periods.
#@@# Large Capacity#@#
Configured to hold thirteen 12 inch pizzas per cycle, the chamber supports substantial batch sizes for catering, campus dining, and nightclub service. Staff reduce cycle counts and labor touch points while meeting large order volumes.
#@@# Liquid Propane#@#
LP operation provides reliable fuel delivery where natural gas may be unavailable or impractical, maintaining consistent combustion and heat output. Technicians access straightforward hookup and field service practices common to propane systems.
#@@# Integrated Controls#@#
The included thermometer and 115 volts, 16 amps electrical requirement power the diagnostic and control components that assist with repeatable results. Chefs monitor core oven conditions directly and adapt staging without interrupting production.
#@@# Rugged Construction#@#
The square chamber, iron stand, and insulated door combine to minimize heat loss and withstand commercial use, while cCSAus and NSF certifications confirm regulatory compliance.
#@@#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 burners and pilot assembly monthly; remove soot and debris with a stiff brush and compressed air for consistent 97,500 BTU output. Clean handmade firebrick hearth after cool-down with a dry brush; avoid water to prevent thermal shock. Verify thermostat and thermometer calibration quarterly and adjust per manufacturer guidance. Tighten gas fittings and check for leaks with approved detector solution before each shift.
