Univex Artisan Stone Hearth Pentagonal Pizza Oven - UVDOME51P

Univex Artisan Stone Hearth Pentagonal Pizza Oven - UVDOME51P

When you purchase the Univex DOME51P, be prepared to impress customers, increase revenue, and revamp your aesthetic. This piece of craftsmanship is an artisan stone hearth pizza oven with a pentagonal internal cooking chamber. The appearance can be specified to match your particular business. If you want this type of customization, contact us. The standard model comes in a handmade firebrick design.

The interior oven has been insulated so heat doesn't escape. The exterior is cool to the touch, even when baking at max temperatures!

Standard features that come with Univex's DOME51P pizza oven include an iron stand, an iron door, a thermometer, and a stack exhaust. The unit is shipped ready to be connected to a smokestack.

It has been cCSAus and NSF certified to provide peace of mind. You can trust it's safe and built for quality materials.

Features 

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

Specifications

Model: DOME51P

Capacity: (9) 12" pizzas

Electrical Information:

Volts: 115

Hz: 60

Phase: Single

Amps: 16

BTU: 92,500

Dimensions: 72.8" H x 70.8" W x 70.8" D

Approximate Weight: 5180.9 lbs.

What our Experts Think  

• Large 51" pentagonal cooking chamber – handles up to 9 x 12” pizzas per batch, making it ideal for peak service demand
• Authentic firebrick stone hearth construction – delivers excellent heat retention and evenly distributed radiant cooking for true artisan-style crusts
• High-output 92,500 BTU burner system – ensures fast heat-up and rapid recovery between consecutive baking cycles
• Engineered pentagonal geometry – maximizes usable deck space while improving heat flow and baking efficiency across multiple pizzas
• Heavy-duty insulated build – maintains stable internal temperatures while keeping the exterior cooler for safer kitchen operation
• Commercial-ready installation package – includes iron stand, thermometer, stack exhaust, and door for complete operational setup
• Fuel flexibility (natural gas or propane) – adapts to different kitchen infrastructures without compromising performance
• Built for continuous service environments – ideal for pizzerias, hotel kitchens, and high-volume food production setups

                 
Q&A  

Q: What is the Univex Artisan Stone Hearth Pentagonal Pizza Oven (UVDOME51P) used for?
A: High-volume commercial pizza baking in pizzerias, restaurants, hotels, and catering kitchens.

Q: What is the cooking capacity?
A: Up to nine 12-inch pizzas at once in a 51-inch internal chamber.

Q: What makes the pentagonal design important?
A: It maximizes usable cooking space and improves heat circulation for even, fast baking.

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

Q: What is the BTU rating?
A: Approximately 92,500 BTU for high-temperature, rapid recovery cooking.

Q: What is it made of?
A: Handmade refractory firebrick with heavy insulation for strong heat retention.

Q: Does it retain heat well?
A: Yes, it stays hot for long periods and recovers quickly between batches.

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

                 
Maintenance Tips        

• Daily deck cleaning (after full cooldown): Brush the stone hearth to remove flour, cheese, and carbon. Never use water or detergent on hot or warm firebrick.
• Dry cleaning only: Avoid pressure washing or soaking—moisture can weaken refractory brick and insulation layers over time.
• Burn-off method: Periodically run at high temperature to incinerate residue, then brush once cooled for deep cleaning efficiency.
• Thermal shock prevention: Do not introduce cold water, wet tools, or rapid cooling to the dome or hearth—this can crack firebrick.
• Burner inspection (gas models): Check flame quality (steady blue flame), clean burner ports, and ensure proper ignition for even heat distribution.
• Vent & flue care: Keep the 7 7/8" exhaust stack clear of soot/grease to maintain airflow and stable cooking temperatures.
• Door & seal check: Inspect iron door and seals regularly to prevent heat loss and fuel inefficiency.
• Crack monitoring: Hairline cracks in refractory are normal, but widening gaps should be repaired with refractory mortar.
• Exterior upkeep: Clean only with dry or lightly damp cloth; avoid abrasive or chemical cleaners on finishes.
• Professional servicing: Schedule periodic technician checks for gas pressure, valves, and safety systems to ensure long-term reliability.