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Univex Artisan Stone Domed Hearth Pizza Oven - UVDOME59GV

Univex Artisan Stone Domed Hearth Pizza Oven - UVDOME59GV

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Univex Artisan Stone Domed Hearth Pizza Oven - UVDOME59GV

Upgrade your establishment with the Univex DOME59GV 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 DOME59GV has a round, domed appearance with the internal cooking chamber measuring 59-1/8" 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
  • Iron door
  • Stack exhaust internal diameter 7-7/8" (20 cm)
  • Round internal cooking chamber
Specifications
  • Model: DOME59GV
  • Capacity: (13) 12" pizzas
  • Electrical Information:
  • Volts: 115
  • Hz: 60
  • Phase: Single
  • Amps: 16
  • BTU: 97,500
  • Dimensions: 79" H x 78.75" W x 76.88" D
  • Approximate Weight: 5952.5 lbs.
What our Experts Think  
  • Ultra-large flagship dome oven – The Univex UVDOME59GV is a 59" artisan stone hearth domed pizza oven, designed for maximum-capacity commercial kitchens handling continuous high-volume service.
  • High-output 97,500 BTU system – Powered by a natural gas or propane burner system (~97,500 BTU), it delivers fast preheat times and strong thermal recovery for peak-hour production.
  • Massive batch capacity – Built to handle up to 13 x 12-inch pizzas simultaneously, making it ideal for busy pizzerias, hotels, and institutional kitchens with nonstop demand.
  • Handmade firebrick heat core – Constructed with refractory firebrick and high-alumina insulation, it provides exceptional heat retention and consistent radiant cooking for authentic stone-baked results.
  • Domed chamber heat circulation – The rounded dome design improves flame flow and heat reflection, ensuring more even cooking across all pizza positions in the chamber.
  • Heavy-duty permanent installation – Weighing around 5,900+ lbs, it is engineered for fixed commercial setups requiring structural support and long-term durability.
  • Energy-efficient heat retention – Thick insulation keeps internal temperatures stable while reducing external heat loss, improving efficiency during long service cycles.
  • Operator-ready features – Includes integrated thermometer, iron stand, insulated door, and stack exhaust system for precise temperature control and consistent baking performance
                 
Q&A

Q: What is the Univex UVDOME59GV Artisan Stone Domed Hearth Pizza Oven?
A: A high-capacity commercial gas-fired dome pizza oven designed for authentic artisan baking, featuring a large 59" round firebrick cooking chamber for consistent stone-hearth performance.

Q: How many pizzas can the UVDOME59GV cook at once?
A: It can hold up to 13 × 12" pizzas simultaneously, making it ideal for very high-volume pizzerias and restaurant operations.

Q: What fuel type does this oven use?
A: It is gas-fired (natural gas or propane) with approximately 97,500 BTU output for fast heat-up and stable cooking temperatures.

Q: What is the construction of the oven?
A: It is handcrafted with refractory firebrick, high-alumina insulation, and a dome-shaped cooking chamber, designed for strong heat retention and even baking performance.

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

Q: Why choose the UVDOME59GV for commercial kitchens?
A: It delivers maximum batch capacity, stable stone-hearth heat, and continuous production capability, making it ideal for busy pizzerias, hotels, and high-output foodservice environments.

                   
Maintenance Tips    
  • Allow full cool-down before cleaning to avoid thermal shock to refractory brick dome and hearth.
  • Clean cooking chamber daily with a dry brush or scraper; remove ash, flour, and food debris only when cold.
  • Never use water or liquid cleaners inside the oven chamber—moisture can damage insulation and firebrick structure.
  • Wipe exterior surfaces with a damp cloth only; avoid pressure washing or harsh chemicals.
  • Inspect gas burner and flame regularly; ensure stable blue flame for efficient combustion.
  • Clean chimney/stack frequently to maintain proper airflow and prevent smoke or soot buildup.
  • Avoid rapid temperature changes; always heat up and cool down gradually to protect the dome structure.
  • Check door seals, insulation, and refractory joints for cracks or wear and address early.
  • Keep ventilation clear and unobstructed for safe operation and consistent baking performance.
  • Schedule periodic professional servicing for gas system safety, calibration, and refractory inspection