The Univex DOME47P Artisan Stone Hearth Pentagonal Pizza Oven is a commercial-grade gas-fired oven designed for high-volume pizzerias and culinary establishments. Featuring a pentagonal internal cooking chamber with stone deck construction, it supports the preparation of seven 12-inch pizzas simultaneously, optimized for artisan-style baking. Its robust handmade firebrick interior and insulated shell ensure consistent heat retention and durable performance. Equipped with a thermometer and internal stack exhaust, this model facilitates precise temperature monitoring and efficient venting, making it suitable for professional kitchens seeking reliable, high-capacity pizza production. Technical details include a 92,500 BTU gas input and a footprint of approximately 66.9" W x 66.9" D x 72.8" H, ensuring integration within demanding foodservice operations.
Top Univex DOME47P Features
This artisan stone hearth pizza oven offers precise temperature control with a built-in thermometer and a stainless steel internal stack exhaust, supporting consistent baking conditions essential for artisan pizza quality. Its handmade firebrick interior provides superior heat distribution and durability, while the insulated shell minimizes heat loss during extended operation. Designed for medium-volume kitchens, it ensures efficient workflow with a large capacity of seven 12-inch pizzas, and its robust construction supports long-term commercial use. Ease of maintenance is enhanced by accessible components and durable materials suitable for daily cleaning. This model is ideal for pizzerias and restaurants seeking reliable, large-scale pizza baking solutions.
- Supports (7) 12" pizzas: large capacity for high-volume service
- Stone hearth construction: promotes artisan baking and heat retention
- Insulated, handmade firebrick interior: durable and ensures even heat distribution
- Internal stack exhaust with thermometer: facilitates precise temperature monitoring
- Powered by 92,500 BTU gas: optimized for consistent high-temperature operation
Ideal for medium-volume pizzerias and professional kitchens requiring consistent, high-capacity pizza output.
Univex DOME47P Technical Specs
The Univex DOME47P Artisan Stone Hearth Pentagonal Pizza Oven is a commercial gas-fired unit designed for durability and performance, integrating a 92,500 BTU gas input for high-temperature operation. It measures 66.9 inches in width and depth, with a height of 72.8 inches, providing ample cooking space for seven 12-inch pizzas within a pentagonal interior chamber. Its construction features a stone interior deck and insulated shell, supporting optimal heat retention and uniform baking. The unit's electrical requirements include a 115V/60Hz single-phase connection drawing 16 amps. It complies with NSF and cCSAus standards, offering reliable sanitation and safety for busy foodservice environments. Weighing approximately 4,850 lbs, this stationary oven is engineered for robust, long-term operation, suited for restaurants and large-scale pizzeria setups.
- Electrical requirements: 115V, 60Hz, single-phase, 16 amps, 1-phase
- Gas consumption: 92,500 BTU per hour for high-temperature baking
- Dimensions: 66.9" W x 66.9" D x 72.8" H
- Construction materials: Stone hearth, insulated exterior, stainless steel exhaust
- Weight: Approximately 4,850 lbs including durable stationary stand
- Electrical connection: Requires 115V/60Hz power, 16 amps for operation
- Ventilation setup: Internal stack exhaust for efficient venting
- Clearance needed: Adequate airflow and access for maintenance
- Installation considerations: Fixed placement with dedicated gas and electrical connections
- Cleaning routine: Accessibility for daily cleaning of interior and exhaust components
What is a commercial pizza oven?
A commercial pizza oven is a professional-grade cooking appliance designed for high-volume pizza production in foodservice establishments. Featuring durable construction with stone decks and precise temperature control, it supports artisan and traditional baking styles. The Univex DOME47P is a gas-fired, stationary oven with a pentagonal chamber that accommodates seven 12-inch pizzas simultaneously, ideal for busy pizzerias and restaurants requiring consistent, high-capacity baking solutions, especially suited for medium-volume workflows in culinary settings focusing on quality and efficiency.
Top pizza ovens for high-volume foodservice settings
Designed for medium-volume pizzerias and commercial kitchens, the Univex DOME47P combines durable construction with efficient capacity for consistent artisan-style output. Its built-in features support reliable operation in busy restaurant environments. Univex DOME47P stands out for its artisan stone hearth, large capacity, and robust performance, making it ideal for professional pizza baking operations requiring precision and reliability in high-volume foodservice applications.
- Medium-volume operation — suitable for established pizzerias
- Robust construction — durable stone hearth and insulated shell
- High capacity — supports seven 12" pizzas simultaneously
- Gas-fired power — ensures consistent high-temperature performance
- Stationary standalone design — integration into fixed kitchen setup
Why Choose Univex DOME47P?
Univex DOME47P offers a combination of high-capacity artisan baking with durable, handcrafted construction that outperforms standard commercial pizza ovens. Its large pentagonal chamber, premium stone hearth, and efficient venting system provide superior heat retention and baking consistency. This model enhances operational efficiency by supporting high-volume output while maintaining the quality of traditionally baked pizzas, making it a reliable choice for professional foodservice environments seeking long-term functionality and performance.
- Self-contained propane design with integrated exhaust system
- Sturdy handmade firebrick interior for even heat distribution
- Optimized for medium workload with seven 12" pizza capacity
- Space-efficient, stationary base suitable for kitchen installation
- High BTU output for rapid, consistent baking cycles
