TRUE Univex DOME59FT Rotary Dome Pizza Oven - UVDOME59FT
TRUE Univex DOME59FT Rotary Dome Pizza Oven - UVDOME59FT
A quick glance at the features and benefits of the Univex DOME59FT should be enough to convince you to buy this piece of artisan equipment. With a round, dome shape, this pizza oven is engineered with handmade firebrick. Not only does this give your establishment an upscale look, it elevates your customer experience. This is especially true for front-of-house applications.
This work of art, however, isn't just about looks. It has been intelligently designed to meet the needs of pizzerias everywhere. For example, it has a rotating cook floor for operator convenience. The interior is 55" in diameter, providing ample space to cook up to fourteen 12" pizzas at a time. The best part is its full electronic controls, allowing kitchen staff to regulate the entire cooking process.
A feature worth pointing out is its insulation. It holds in heat for quicker baking, but also to keep the exterior cool to the touch. It helps eliminate accidental burns, keeping employees safe.
Finally, when you invest in this Univex DOME59FT rotating dome pizza oven, you get an iron stand, iron door, thermometer, and stack exhaust automatically. These are all standard features. You also get a standard 1-year on-site parts and labor warranty.
Features
- 59" Cooking chamber with 55" cooking surface
- Handmade firebrick pizza oven
- Rotating cooking floor
- Flat exterior top
- Round 55" diameter internal cooking chamber
- Insulated and ready to be connected to smoke stack
- Very well insulated, outside is cool to touch at highest temperature
- Full Electronic Control
- Standard accessories include:
- Iron stand
- iron door
- Thermometer
- Remote Control
- Stack exhaust internal diameter 7-7/8" (20 cm)
Specifications
| Model | DOME59FT |
|---|---|
| Type | Commercial dome pizza oven |
| Capacity | (14) × 12" pizzas |
| Voltage | 208 V |
| Frequency | 60 Hz |
| Phase | 3-phase |
| BTU Rating | 97,500 BTU |
| Dimensions (H×W×D) | 73" × 77" × 77" |
| Weight | Approx. 5300 lbs |
What our Experts Think
- High‑Volume Baking Capacity: With a 59″ internal chamber and rotating deck, this oven handles up to 14 × 12″ pizzas per cycle, boosting throughput for busy pizzerias and kitchens.
- Even, Consistent Results: The rotating cooking surface promotes uniform heat exposure across all pizzas, minimizing manual intervention and ensuring consistent crust and bake quality.
- Artisan Build Quality: Handmade firebrick construction and dense insulation retain heat efficiently while keeping the exterior cooler to the touch — ideal for prolonged service periods.
- Smart & Practical Controls: Electronic control panel with remote control and included accessories (thermometer, iron door, stand, stack exhaust) help streamline operation and monitoring.
- Commercial‑Ready & Certified: Designed for heavy use with cCSAus and NSF certifications, robust insulation and gas‑fired performance (97,500 BTU) tailored for professional kitchens.
- Durable, Efficient Design: Flat exterior top fits easily into commercial layouts with proper ventilation, while the solid structure supports long‑term reliability and heat retention.
Q&A
Q: What is the Univex DOME59FT Rotary Dome Pizza Oven?
A: A commercial gas‑fired rotating dome pizza oven with a 59″ internal cooking chamber designed for high‑volume pizzerias, restaurants, and foodservice kitchens.
Q: What capacity and performance does it offer?
A: It accommodates up to 14 12″ pizzas per cycle with a rotating cooking deck and 97,500 BTU output for even heat distribution and consistent baking.
Q: What features improve cooking and usability?
A: Includes electronic controls, a built‑in thermometer, remote control, internal exhaust, and a flat exterior top — all standard for easy operation.
Q: What construction and build quality does it have?
A: Crafted with insulated, handmade firebrick stone hearth and heavy‑duty materials to retain heat and withstand commercial use.
Q: What accessories and certifications are included?
A: Comes with an iron stand and door, internal stack exhaust, and is certified cCSAus and NSF for safety and sanitation.
Q: Where is this oven best used?
A: Ideal for pizzerias, chains, clubs, schools, and high‑output kitchen environments needing reliable, large‑capacity pizza baking.
Maintenance Tips
- Daily Clean & Debris Removal: After operation and once the oven has cooled, brush off flour, crumbs, and food residue from the firebrick cooking surface to maintain even heat distribution and prevent carbon buildup.
- Interior Wipe‑Down: Use a damp cloth on non‑heated interior areas to clear minor soil; avoid harsh chemicals on refractory brick to preserve its thermal properties.
- Check Rotating Deck: Regularly inspect the rotating cooking floor for smooth movement and clear any buildup that could affect rotation and bake consistency.
- Vent & Exhaust Care: Keep the stack exhaust and ventilation areas clear of obstructions to ensure proper airflow and reduce heat stress on components.
- Inspect Seals & Accessories: Verify the iron door, thermometer, remote control, and seals are clean and functioning; replace worn parts promptly.
- Annual Professional Check: Have a qualified service tech inspect gas fittings, controls, and refractory integrity to maintain safety and peak performance.
