The Univex Rotante47 pizza oven brings the authentic taste and experience of a wood-fired oven to your kitchen. With a 47-inch round cooking chamber, it can accommodate up to six 12-inch pizzas at a time. Powered by a 92,500 BTU burner, this oven delivers the high heat necessary to create delicious, wood-fired-style pizzas in a convenient, user-friendly design that keeps the exterior cool to the touch.

Why you'll love it:

• The hand-laid firebrick dome stores heat, ensuring consistent and perfectly stone-baked crusts.
• The 39.4" rotating cooking deck eliminates the need to spin pies by hand, so every pizza bakes evenly.
• The fast output allows you to bake up to six 12" pizzas at once.
• The electronic control panel and wireless remote make temperature and rotation adjustments effortless.
• The thick insulation keeps the exterior panels "cool to touch," improving kitchen safety and comfort.
• The 3⁄4" NPT burner accepts natural gas or propane, and the 92,500 BTU total input ensures rapid recovery.
• The built-in thermometer and interior lighting provide instant visual feedback.
• The supplied iron stand (28" H) positions the mouth at an ergonomic working height.
• The cCSAus & NSF certifications meet the latest gas and sanitation codes.

What's in the crate:

• A handmade gas dome oven with a firebrick interior and a black iron exterior, made by the Rotante47 brand.
• A 28-inch welded iron stand to support the oven.
• A matching iron door for the oven.
• A digital thermometer to monitor the oven temperature.
• A wireless remote control to operate the oven.
• A 7.87-inch (200 mm) internal stack exhaust, ready for direct flue connection.

Features:

• The forklift must be rated for 5,000 lb with 72" forks to properly place the equipment.
• If the equipment is shipped fully assembled, the pathways and doorways must provide at least 70" of clearance to allow for installation.
• A minimum clearance of 6" from the sides and 16" from the top of the equipment is required to maintain safe distances from combustible materials.
• The equipment must be installed on a non-combustible floor with 32" of clearance around the oven and 40" of clearance in front of the oven.
• Provide 31 in² (200 cm²) of open area beneath the oven to ensure proper ventilation.
• A dedicated natural-draft flue is recommended for venting. If mechanical exhaust is required by code, it should not exceed 200–300 CFM.