Univex Artisan Stone Hearth Pentagonal Pizza Oven - UVDOME55P

Univex Artisan Stone Hearth Pentagonal Pizza Oven - UVDOME55P

When you purchase the Univex DOME55P, 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 DOME55P 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: DOME55P

Capacity: (11) 12" pizzas

Electrical Information:

Volts: 115

Hz: 60

Phase: Single

Amps: 16

BTU: 97,500

Dimensions: 72.8" H x 74.8" W x 74.8" D

Approximate Weight: 5511.6 lbs.

What our Experts Think

• Massive 55" pentagonal cooking chamber – accommodates up to 11 x 12” pizzas per batch, ideal for high-volume pizzerias and busy service rushes
• Handcrafted firebrick construction – delivers superior heat retention and even radiant cooking for consistent artisan-quality crusts
• High-output 97,500 BTU burner system – ensures rapid heat-up and strong temperature recovery for continuous back-to-back baking
• Optimized pentagonal layout – maximizes usable deck space while improving airflow and heat circulation across the chamber
• Heavy-duty insulated build – maintains stable internal temperatures while keeping external surfaces cooler for safer kitchen operation
• Commercial-ready configuration – includes iron stand, door, thermometer, and exhaust stack for turnkey installation
• Fuel flexibility (natural gas or propane) – adapts easily to different kitchen setups without compromising performance
• Built for nonstop service environments – engineered for restaurants, hotel kitchens, and high-output pizza operations

                   
Q&A  

Q: What is the Univex Artisan Stone Hearth Pentagonal Pizza Oven (UVDOME55P) used for?
A: High-volume commercial pizza baking in pizzerias, restaurants, hotels, and catering operations.

Q: What is the cooking capacity?
A: Up to eleven 12-inch pizzas at once in a 55-inch internal cooking chamber.

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

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

Q: What is the BTU rating?
A: Approximately 97,500 BTU for high-temperature, rapid-recovery cooking.

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

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

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

                 
Maintenance Tips      

• Daily hearth cleaning (after full cooldown): Brush the stone floor to remove ash, flour, and cheese residue. Use a dry scraper only—never water or detergent on hot or warm firebrick to prevent cracking.
• Burn-off cleaning method: Periodically run the oven at high temperature to carbonize leftover residue, then brush debris once cooled for deep sanitation without chemicals.
• No moisture exposure: Avoid pressure washing or wet wiping inside the chamber; refractory brick and insulation can degrade with repeated moisture exposure.
• Thermal shock prevention: Do not introduce cold liquids, wet tools, or rapid cooling cycles—this is the #1 cause of firebrick cracking.
• Seasoning requirement (new ovens): Follow initial curing cycles carefully (gradual low-then-high heat over several days) to fully dry internal moisture and protect structure.
• Burner inspection (gas models): Check flame stability (clean blue flame), clean ports regularly, and ensure even heat distribution across the dome.
• Vent & flue maintenance: Keep the 7 7/8" exhaust stack clear of soot and grease to maintain airflow, temperature stability, and fuel efficiency.
• Door & seal check: Inspect iron door fit and seals regularly to prevent heat loss and uneven baking performance.
• Crack monitoring: Hairline surface cracks are normal; widenings or structural gaps should be repaired with refractory mortar promptly.