Univex Artisan Stone Domed Hearth Pizza Oven - UVDOME55GV

Univex Artisan Stone Domed Hearth Pizza Oven - UVDOME55GV

Upgrade your establishment with the Univex DOME55GV 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 DOME55GV has a round, domed appearance with the internal cooking chamber measuring 55-1/8" 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: DOME55GV
• Capacity: (11) 12" pizzas
• Electrical Information:
• Volts: 115
• Hz: 60
• Phase: Single
• Amps: 16
• BTU: 97,500
  
• Dimensions: 79" H x 73" W x 74" D
• Approximate Weight: 5511.6 lbs.
  

What our Experts Think  

• Large 55-1/8" domed cooking chamber – holds up to 11 x 12” pizzas per batch, making it ideal for peak-service restaurant operations
• Handcrafted firebrick stone hearth construction – delivers strong heat retention and consistent radiant baking for authentic crust development
• High-output 97,500 BTU gas system – ensures fast heat-up and rapid temperature recovery for continuous back-to-back baking cycles 
• Round domed design for optimal heat circulation – promotes even cooking and classic Neapolitan-style bake performance
• Heavy-duty insulation system – keeps internal temperatures stable while maintaining a cooler exterior for safer open-kitchen use 
• Turnkey commercial setup – includes iron stand, door, thermometer, and internal stack exhaust for ready installation
• Fuel flexibility (natural gas or propane) – adaptable to different kitchen infrastructures without performance loss
• Built for high-visibility kitchens – designed as much for customer experience and theater cooking as for production efficiency

                 
Q&A

Q: What is the Univex Artisan Stone Domed Hearth Pizza Oven (UVDOME55GV) used for?
A: High-volume commercial pizza baking for pizzerias, restaurants, hotels, and open-kitchen concepts.

Q: What is the cooking capacity?
A: Up to eleven 12-inch pizzas in a 55-⅛" round domed stone hearth chamber.

Q: What makes the domed hearth design important?
A: The domed shape improves heat circulation and radiant cooking for even baking and consistent crust quality.

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

Q: What is the BTU output?
A: Approximately 97,500 BTU for fast heat-up and strong recovery during continuous service.

Q: What materials is it made from?
A: Handmade refractory firebrick with heavy insulation for long heat retention and stable baking temperatures.

Q: Does it retain heat well?
A: Yes, the insulated dome and stone hearth maintain consistent high temperatures even during peak service.

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

                   
Maintenance Tips      

• Daily deck cleaning (after full cooldown): Brush the stone hearth to remove flour, cheese, and carbon buildup. Use a dry scraper only—never water or detergent on hot or warm firebrick to prevent cracking.
• No wet cleaning inside chamber: Avoid pressure washing or soaking. Refractory brick and insulation are moisture-sensitive and degrade over time with repeated exposure.
• Burn-off cleaning method: Run at high temperature periodically to burn residue, then brush 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 the main cause of hearth cracking.
• Burner inspection (gas models): Check for stable blue flame, clean burner ports, and ensure even heat distribution across the 55" chamber.
• Vent & stack maintenance: Keep the 7 7/8" exhaust stack clear of soot/grease to maintain airflow and consistent baking temperature.
• Door & seal check: Ensure iron door closes tightly to prevent heat loss and improve fuel efficiency during peak service.
• Crack monitoring: Hairline cracks in refractory surfaces are normal; widenings should be repaired early with refractory mortar.
• Exterior care: Clean only with dry or lightly damp cloth; avoid harsh chemicals on finishes or tile cladding.
• Professional servicing: Schedule periodic inspection of gas lines, ignition system, and safety valves for long-term reliability.