Univex Artisan Stone Hearth Square Pizza Oven - UVDOME55S

Univex Artisan Stone Hearth Square Pizza Oven - UVDOME55S

When you purchase the Univex DOME55S, be prepared to impress customers, increase revenue, and revamp your aesthetic. This piece of craftsmanship is an artisan stone hearth pizza oven with a round internal cooking chamber. 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 DOME55S 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
• Round 55-1/8" diameter 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: DOME55S

Capacity: (11) 12" pizzas

Electrical Information:

Volts: 115

Hz: 60

Phase: Single

Amps: 16

BTU: 97,500

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

Approximate Weight: 5511.6 lbs.

What our Experts Think  

• Extra-large 55" square cooking chamber – designed to handle up to 11 x 12” pizzas per batch, ideal for peak-hour commercial service
• Handcrafted firebrick stone hearth construction – delivers exceptional heat retention and consistent radiant cooking for authentic artisan crusts
• High-output 97,500 BTU burner system – ensures fast heat-up times and strong recovery for continuous back-to-back baking
• Square dome geometry for maximum efficiency – optimized layout improves deck utilization and heat circulation across multiple pizzas
• Heavy-duty insulated build – maintains stable internal temperatures while keeping exterior surfaces cooler for safer operation in busy kitchens
• Commercial turnkey setup – includes iron stand, door, thermometer, and internal exhaust stack for ready-to-install configuration
• Fuel flexibility (natural gas or propane) – adapts easily to different kitchen infrastructures without compromising performance
• Engineered for nonstop production environments – ideal for high-volume restaurants, hotel kitchens, and dedicated pizza operations

                 
Q&A  

Q: What is the Univex Artisan Stone Hearth Square Pizza Oven (UVDOME55S) used for?
A: High-volume commercial pizza baking for pizzerias, restaurants, hotels, and catering kitchens.

Q: What is the cooking capacity?
A: Up to 11 x 12-inch pizzas at once in a 55-inch internal cooking chamber.

Q: What makes this oven different?
A: Its artisan stone hearth design uses handmade refractory firebrick for authentic stone-baked crusts and even heat distribution.

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 peak service.

Q: What materials is it made from?
A: Heavy-duty refractory firebrick with high insulation for excellent heat retention and durability.

Q: Does it retain heat well?
A: Yes, it holds temperature for extended service 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 hearth cleaning (after full cooldown): Brush the stone deck 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 can degrade with repeated exposure.
• Burn-off cleaning method: Run at high temperature periodically to burn residue, then brush once cooled for deep cleaning without chemicals.
• Thermal shock prevention: Do not introduce cold water, wet tools, or rapid cooling—this is the main cause of firebrick damage in stone hearth ovens.
• Burner inspection (gas models): Check for stable blue flame, clean burner ports, and ensure even heat distribution for consistent baking.
• Vent & stack maintenance: Keep the 7 7/8" exhaust clear of soot/grease to maintain airflow and stable temperature control.
• Door & seal check: Ensure iron door closes tightly to prevent heat loss and reduce fuel consumption during service.
• Crack monitoring: Hairline cracks are normal in refractory ovens; widenings should be repaired with refractory mortar early.
• Exterior care: Clean only with dry or slightly damp cloth; avoid harsh chemicals or abrasives on finish surfaces.
• Professional servicing: Schedule periodic inspection of gas system, ignition, and ventilation for long-term safety and performance.