Univex Artisan Stone Hearth Square Pizza Oven - UVDOME59S

Univex  Artisan Stone Hearth Square Pizza Oven - UVDOME59S

When you purchase the Univex DOME59S, 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 DOME59S 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 59-1/8" 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: DOME59S

Capacity: (13) 12" pizzas

Electrical Information:

Volts: 115

Hz: 60

Phase: Single

Amps: 16

BTU: 97,500

Dimensions: 72.8" H x 76.7" W x 74.8" D

Approximate Weight: 5952.5 lbs.

What our Experts Think  

• Extra-large 59" cooking chamber – supports up to 13 x 12” pizzas per batch, making it ideal for peak service environments
• Handcrafted firebrick stone hearth construction – delivers exceptional heat retention and consistent radiant cooking for authentic crust development
• High-output 97,500 BTU burner system – ensures rapid heat-up and strong recovery for continuous back-to-back baking cycles
• Square dome geometry – maximizes usable deck space while improving heat circulation and workflow efficiency across multiple pizzas
• Heavy-duty insulation system – maintains stable internal temperatures while keeping exterior surfaces cooler for safer kitchen operation
• Commercial-ready installation package – includes iron stand, door, thermometer, and internal exhaust stack for turnkey setup
• Fuel flexibility (natural gas or propane) – adapts to different kitchen infrastructures without compromising performance
• Built for nonstop commercial use – engineered for restaurants, hotel kitchens, and production baking environments where consistency matters

                 
Q&A      

Q: What is the Univex Artisan Stone Hearth Square Pizza Oven (UVDOME59S) used for?
A: High-volume commercial pizza baking for pizzerias, restaurants, hotels, and catering kitchens.

Q: What is the cooking capacity?
A: Up to 13 x 12-inch pizzas at once in a 59-inch internal cooking chamber.

Q: What makes this oven “stone hearth”?
A: It uses handmade refractory firebrick for authentic stone baking, high heat retention, and consistent crust quality.

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

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

Q: What is the internal chamber shape?
A: A large square-style stone hearth design with a round 59" cooking chamber for efficient heat circulation.

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

Q: Does it retain heat well?
A: Yes, it maintains baking temperatures for long service periods and recovers quickly between batches.

             
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.
• Burn-off cleaning cycle: Periodically run the oven at high temperature to burn residue, then brush 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 moisture and thermal cycling.
• Thermal shock prevention: Do not introduce cold water, wet tools, or rapid cooling inside the hot oven to avoid firebrick cracking.
• Burner inspection (gas models): Check flame stability (steady blue flame), clean burner ports, and ensure even heat distribution across the chamber.
• Vent & exhaust maintenance: Keep the 7 7/8" stack clear of soot/grease to maintain airflow and consistent baking temperatures.
• Door & seal check: Ensure iron door closes properly to prevent heat loss and fuel waste during peak service.
• Crack monitoring: Hairline cracks in refractory surfaces are normal; widening gaps should be repaired with refractory mortar promptly.
• Exterior care: Clean metal and façade surfaces with a dry or slightly damp cloth only—avoid harsh chemicals or abrasives.