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Univex Artisan Stone Domed Hearth Pizza Oven - UVDOME51GV

Univex Artisan Stone Domed Hearth Pizza Oven - UVDOME51GV

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Univex Artisan Stone Domed Hearth Pizza Oven - UVDOME51GV

Upgrade your establishment with the Univex DOME51GV 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 DOME51GV has a round, domed appearance with the internal cooking chamber measuring 51-1/4" 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: DOME51GV
  • Capacity: (9) 12" pizzas
  • Electrical Information:
  • Volts: 115
  • Hz: 60
  • Phase: Single
  • Amps: 16
  • BTU: 92,500
  • Dimensions: 79" H x 69" W x 71" D
  • Approximate Weight: 5291.1 lbs.
What our Experts Think  
  • High-capacity flagship dome oven – The Univex UVDOME51GV is a 51-1/4" artisan stone hearth domed pizza oven, engineered for continuous high-volume service in pizzerias, hotels, and institutional kitchens.
  • Strong production throughput – Designed to handle up to 9 × 12" pizzas simultaneously, making it suitable for busy service environments where speed and consistency matter.
  • Commercial 92,500 BTU gas system – Delivers fast heat-up and strong temperature recovery, supporting steady output during peak demand periods without performance drop.
  • Authentic stone hearth construction – Built with handmade refractory firebrick and heavy insulation, ensuring excellent heat retention and consistent radiant cooking for traditional artisan results.
  • Domed chamber heat efficiency – The rounded dome design improves flame circulation and heat reflection, helping reduce cold spots and improve bake uniformity across multiple pizzas.
  • Heavy-duty permanent installation build – At over 5,000 lbs, it is designed for fixed commercial kitchen installation with reinforced steel stand and structural durability for long-term use.
  • Energy-efficient thermal stability – Thick insulation keeps internal heat stable while minimizing external surface heat, improving both safety and energy efficiency during long service cycles.
  • Operator-focused controls – Includes integrated thermometer, iron door, and internal stack exhaust system for controlled airflow and precise baking management.
                 
Q&A      

Q: What is the Univex UVDOME51GV Artisan Stone Domed Hearth Pizza Oven?
A: A heavy-duty commercial gas-fired dome pizza oven designed for authentic stone-hearth baking, featuring a 51" round firebrick cooking chamber for high-volume artisan pizza production.

Q: How much capacity does the UVDOME51GV have?
A: It can bake up to 9 × 12" pizzas at the same time, making it ideal for busy pizzerias and restaurant kitchens.

Q: What fuel type does this oven use?
A: It is gas-fired (natural gas or propane) with approximately 92,500 BTU output for fast heat-up and stable cooking performance.

Q: What materials is the oven built from?
A: It is handcrafted using refractory firebrick with high-alumina insulation, designed for strong heat retention and long-term commercial durability.

Q: What key features are included with the UVDOME51GV?
A: It comes with a thermometer, iron stand, iron door, and integrated stack exhaust system, plus heavy insulation that keeps external surfaces relatively cool during operation.

Q: Why choose the UVDOME51GV for commercial kitchens?
A: It delivers consistent stone-hearth baking, large batch capacity, and reliable heat control, making it suitable for pizzerias, hotels, and high-output foodservice operations needing nonstop pizza production.

            
Maintenance Tips    
  • Allow full cool-down before cleaning to prevent cracking of the firebrick dome and hearth.
  • Brush out ash, flour, and food debris daily using a dry, non-metal brush—never use water inside the cooking chamber.
  • Clean baking surface only when cool; avoid detergents or chemicals that can be absorbed into stone.
  • Wipe exterior surfaces with a damp cloth and mild cleaner; avoid pressure washing or abrasive pads.
  • Inspect gas burner and flame pattern regularly; ensure a steady blue flame for efficient combustion.
  • Clean chimney and exhaust stack frequently to maintain proper airflow and reduce soot buildup.
  • Avoid rapid temperature swings—heat up and cool down gradually to protect refractory structure.
  • Check door seals, insulation, and joints for cracks or wear to maintain heat retention efficiency.
  • Ensure proper ventilation clearance at all times for safe operation and consistent cooking performance.
  • Schedule periodic professional servicing for gas system safety, calibration, and internal refractory inspection.