The DOME55P pizza oven, handcrafted in Italy and finished by Univex, brings the authentic taste of old-world baking to modern, high-volume pizzerias. Its insulated, firebrick dome evenly stores and releases heat, resulting in perfectly blistered crusts and melted toppings, batch after batch. With a 11 x 12 inch pie capacity and 97,500 BTU output, this gas-powered oven delivers professional-grade performance to elevate your pizzeria's offerings.

Key Features & Benefits:

• The dome and cooking floor are made of hand-crafted refractory firebrick, providing the authentic taste of wood-fired cooking while operating on gas efficiency.
• The unique pentagonal cooking chamber maximizes the available deck space, allowing you to bake up to 11 x 12 inch pizzas at once.
• The heavy insulation keeps the exterior cool to the touch, even at peak temperature, improving kitchen safety and comfort.
• The unit comes ready to install, with a 3/8" NPT gas inlet, a built-in stack exhaust (Ø 7 7/8" / 200 mm), and an analog dome thermometer.
• The black iron stand and matching iron door are included, eliminating the need for a masonry base.
• The oven can be easily converted between Natural Gas and Propane operation.

Included Accessories:

• The iron stand comes pre-assembled from the factory.
• The iron has a door on the oven.
• The built-in thermometer can display temperature in both Fahrenheit and Celsius.
• The internal stack exhaust is fully shielded.

Installation & Utility Requirements:

• The oven must be placed on a non-combustible floor. It should have at least 32 inches of clearance around the perimeter and 40 inches in front for loading.
• The minimum open area under the oven should be 31 square inches (200 square centimeters).
• If a powered exhaust is required, the fan draw should be limited to 200-300 CFM (cubic feet per minute) to maintain proper draft.
• The required gas pressure is: - Natural Gas (NG): 4.0 inches of water column (WC) - Liquid Propane (LP): 10.0 inches of water column (WC)