The Univex DOME59R pizza oven delivers authentic, stone-baked flavor to busy pizzerias, breweries, resorts, and open-kitchen concepts. Featuring a 59-inch internal chamber, the oven bakes 13 x 12-inch pizzas with consistent, gas-fired heat. Handcrafted from genuine refractory firebrick and high-performance insulation, the oven's cool-to-the-touch exterior keeps staff and guests comfortable and safe. Available in a standard black iron finish, custom exterior options are also offered.

Built for serious pizza production:

• Fits up to 13 pizzas (12 inches/30 cm) at a time, making it perfect for high-volume dinner rushes.
• Equipped with a powerful 97,500 BTU stainless steel burner that runs on either natural gas or propane.
• Features a handmade static firebrick floor that produces even, blistering hot crusts.
• Thick thermal insulation keeps the outside surface cool, even when the oven is at peak temperature.
• Rounded cooking chamber optimizes heat circulation and recovery times.
• Plug-and-play 115 V ignition/control system that requires no special wiring.

Standard accessories:

• Heavy-duty iron stand that comes pre-assembled for easy setup
• Matching iron oven door to complement the stand
• Dial thermometer to instantly monitor the dome temperatures
• Integrated 7.87-inch (200 mm) stack exhaust, ready to be connected to a dedicated flue system

Clearance & installation:

• Make sure there is at least 6 inches (15 cm) of space between the oven and any combustible walls, and at least 16 inches (41 cm) of space above the oven.
• Install the oven on a non-combustible floor, with 32 inches (81 cm) of space around the sides and 40 inches (102 cm) of space in front.
• Provide a ventilation opening of at least 31 square inches (200 square cm) beneath the oven stand.
• It's recommended to use a dedicated natural-draft flue. If a fan is required by code, limit it to 200-300 CFM.
• Ensure that there is service access on at least one side of the oven.