Univex Artisan Stone Domed Hearth Pizza Oven - UVDOME47GV

Univex Artisan Stone Domed Hearth Pizza Oven - UVDOME47GV

Upgrade your establishment with the Univex DOME47GV artisan stone hearth pizza oven. Aesthetically pleasing, it is excellent for front-of-the-house use or for operations where the kitchen is visible to customers. It adds to the customer's experience to see pizzas baked in a handcrafted firebrick oven.

The DOME47GV has a round, domed appearance with the internal cooking chamber measuring 47-1/4" in diameter. The oven has been well insulated to keep temperatures within the oven. The exterior is cool to the touch. The interior floor is static. Both the stand and door have been constructed of iron for durability.

Features 

• Handmade firebrick pizza oven
• Static cooking floor
• Insulated and ready to be connected to smoke stack
• Very well insulated, outside is cool to touch at highest temperature
• Standard Accessories:
• Iron stand
• Thermometer
• Iron door
• Stack exhaust internal diameter 7-7/8" (20 cm)
• Round internal cooking chamber

Specifications

• Model: DOME47GV
• Capacity: (7) 12" pizzas
• Electrical Information:
• Volts: 115
• Hz: 60
• Phase: Single
• Amps: 16
• BTU: 92,500
  
• Dimensions: 79" H x 65" W x 67" D
• Approximate Weight: 4850.2 lbs.
  

What our Experts Think  

• 47-1/4" domed cooking chamber – supports up to 7 x 12” pizzas per batch, ideal for steady commercial service
• Handcrafted firebrick stone hearth construction – delivers strong heat retention and even radiant baking for true artisan crust development
• High-output 92,500 BTU gas system – ensures fast heat-up and reliable temperature recovery during continuous operation
• Round domed design for optimal heat circulation – promotes uniform cooking and traditional Neapolitan-style bake quality
• Heavy-duty insulation system – keeps internal heat stable while maintaining a safer exterior surface for open-kitchen environments
• Commercial-ready installation package – includes iron stand, door, thermometer, and internal exhaust stack for turnkey setup
• Fuel flexibility (natural gas or propane) – adapts easily to different kitchen infrastructures without performance loss
• Built for front-of-house impact – designed to combine production performance with strong visual appeal in customer-facing kitchens

Q&A  

Q: What is the Univex Artisan Stone Domed Hearth Pizza Oven (UVDOME47GV) used for?
A: High-volume commercial pizza baking in pizzerias, restaurants, hotels, and open-kitchen concepts where visual artisan baking matters.

Q: What is the cooking capacity?
A: Up to 7 x 12-inch pizzas in a 47-inch round domed stone hearth chamber.

Q: What makes the domed hearth design important?
A: The rounded dome improves heat circulation and radiant cooking for even crusts and faster bake cycles.

Q: What fuel type does it use?
A: Gas-fired (natural gas or propane options available).

Q: What is the BTU output?
A: Approximately 92,500 BTU for strong heat and fast recovery during continuous service.

Q: What materials is it made from?
A: Handmade refractory firebrick with heavy insulation for high heat retention and durability.

Q: Does it retain heat well?
A: Yes, the insulated stone hearth and dome structure maintain stable high temperatures for long service periods.

Q: What comes included?
A: Iron stand, iron door, built-in thermometer, and internal stack exhaust system.

                 
Maintenance Tips    

• Daily hearth cleaning (after full cooldown): Brush the stone floor to remove flour, cheese, and carbon buildup. Use a dry scraper only—never water or detergent on hot or warm firebrick to avoid cracking.
• No moisture or pressure washing: Avoid hosing or soaking the interior; refractory brick and insulation are moisture-sensitive and can degrade over time.
• Burn-off cleaning method: Run the oven at high temperature periodically to carbonize residue, then brush debris once cooled for chemical-free deep cleaning.
• Thermal shock prevention: Do not introduce cold water, wet tools, or rapid cooling inside the oven—this is a leading cause of hearth damage.
• Burner inspection (gas models): Check for a steady blue flame, clean burner ports, and ensure even heat distribution across the 47¼" chamber for consistent baking.
• Vent & stack maintenance: Keep the 7 7/8" exhaust stack clear of soot and grease to maintain airflow and stable temperature control.
• Door & seal check: Ensure the iron door closes tightly to prevent heat loss and improve fuel efficiency during peak service.
• Crack monitoring: Hairline cracks in firebrick are normal; widening gaps should be repaired early with refractory mortar.
• Exterior care: Clean only with a dry or slightly damp cloth—avoid harsh chemicals on black iron or decorative finishes.
• Professional servicing: Periodically inspect gas lines, ignition system, and safety valves for long-term reliability and safe operation.