Does gas really taste different to wood?

Yes, and we will not pretend otherwise. Gas gives you the heat — the same firebrick floor, the same 60–90 second bake — but not the smoke. On a simple margherita where the crust is the point, people who know pizza can tell. If that matters to your menu, look at the hybrid.

How much LPG does it use?

Roughly 1.2–1.5 kg an hour at holding temperature, more during the initial heat-up. A 50 kg cylinder covers a typical week of dinner service. Actual figures depend on how long you hold temperature and how often the mouth is open.

Can a gas oven be converted to wood later?

The dome is identical to our wood-fired build, so conversion is possible — but the flue is the constraint. A gas install uses 150 mm; wood needs 200 mm. If there is any chance you will want wood later, tell us at survey and we will size the flue for it from the start.

What certification does the gas install need?

The burner installation and flue clearances need signing off, and your insurer will usually want evidence of it. We handle the certification as part of the install rather than leaving you to arrange it.

How often does the burner need servicing?

Annually for most kitchens, twice yearly for seven-day operations. Servicing covers burner tuning, flame-failure device testing, and flue draw checks. It is the same visit as the oven inspection.

LPG Dome OvensBESS-OVN-GS-100

Gas-Fired Dome Oven 100 in Kenya

The same firebrick dome, heat at the turn of a valve.

Brillian builds and supplies the Gas-Fired Dome Oven 100 across Kenya. A 100 cm firebrick dome fired on LPG. Working temperature in 35 minutes, consistent heat through a long service, and no ash to manage — the usual specification for hotel kitchens.

Built on site anywhere in Kenya, or delivered finished from our Nairobi workshop. Typical lead time 21 days from deposit.

Min. order: 1 unit
Lead time: 21 days
Available in: 3 countries

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Sub-types

Grades and configurations.

01Type

Indoor kitchen install

Integrated with existing canopy extraction where a kitchen already has hood ventilation.

Applications

Hotel kitchens
Enclosed restaurant kitchens
Café counters

Benefits

Simple flue routing
Works with existing hoods
No fuel storage

02Type

Outdoor terrace install

Weather-rated build with bottled LPG supply and secured cylinder housing.

Applications

Terraces
Poolside stations
Garden restaurants

Benefits

No mains gas needed
Fast startup for service
Rain-rated finish

Features

What makes this material work.

Temperature on demand

Working heat in about 35 minutes against 90 for wood, with no fire to build or tend.

Holds a set temperature

Burner maintains the floor within a narrow band through a long service — no drift as a wood fire burns down.

Flame-failure protection

Sealed burner with automatic cut-off, sited at the dome perimeter and serviceable without breaking into the refractory.

Simpler extraction

150 mm flue rather than 200 mm, which makes siting far easier in constrained kitchens.

No ash handling

Nothing to clear at close, and no fuel store to keep dry — a real consideration in coastal humidity.

Convertible later

The dome is identical to our wood-fired build, so it can be converted to hybrid if the menu changes.

Specifications

Standard specifications.

Internal dome diameter	100	cm
Cooking floor area	0.79	m²
Capacity	40 – 50	pizzas/hour
Simultaneous 12-inch pizzas	4
Maximum floor temperature	480	°C
Time to operating temperature	35	minutes
Fuel	LPG
Burner rating	18	kW
External footprint	1400 × 1550	mm
Approximate weight	1400	kg
Flue diameter	150	mm
Hearth	High-alumina firebrick, 65 mm
Insulation	Ceramic fibre 50 mm + rockwool 100 mm
Warranty	2 years structural, 1 year burner

Industry applications

Where it goes to work.

Hotels & Resorts

Split-shift kitchens

Comes to temperature during setup without anyone tending a fire, which matters when the opening shift is not the cooking shift.

Cafés & Delis

Constrained flue routing

A 150 mm flue routes where a 200 mm wood chimney cannot, which is often what decides whether a small site can have a brick oven at all.

Restaurants & Pizzerias

Consistent all-day service

Holds a set floor temperature across a long trading day without the drift of a burning-down wood fire.

Homes & Private Residences

Domestic convenience

For households that want a brick-oven bake without committing an afternoon to firing and tending.

Why Brillian

Why customers specify us.

01
Burner sized and commissioned by us, not bolted onto a generic dome.
02
Gas certification and flue clearance handled as part of the install.
03
Same refractory build as our wood-fired ovens — no shortcuts because it is gas.
04
Annual burner service and flue inspection available on schedule.
05
Honest advice: if wood flavour matters to your menu, we will tell you to look at the hybrid.

Use case

In the field.

A Nairobi hotel specified gas over wood for a breakfast-through-dinner pizza station. The deciding factor was staffing: the oven now comes up to temperature during setup without anyone managing a fire, and holds through service regardless of which shift is on.

Questions answered

FAQs

Does gas really taste different to wood?: Yes, and we will not pretend otherwise. Gas gives you the heat — the same firebrick floor, the same 60–90 second bake — but not the smoke. On a simple margherita where the crust is the point, people who know pizza can tell. If that matters to your menu, look at the hybrid.
How much LPG does it use?: Roughly 1.2–1.5 kg an hour at holding temperature, more during the initial heat-up. A 50 kg cylinder covers a typical week of dinner service. Actual figures depend on how long you hold temperature and how often the mouth is open.
Can a gas oven be converted to wood later?: The dome is identical to our wood-fired build, so conversion is possible — but the flue is the constraint. A gas install uses 150 mm; wood needs 200 mm. If there is any chance you will want wood later, tell us at survey and we will size the flue for it from the start.
What certification does the gas install need?: The burner installation and flue clearances need signing off, and your insurer will usually want evidence of it. We handle the certification as part of the install rather than leaving you to arrange it.
How often does the burner need servicing?: Annually for most kitchens, twice yearly for seven-day operations. Servicing covers burner tuning, flame-failure device testing, and flue draw checks. It is the same visit as the oven inspection.

Request a quote

Get pricing for gas-fired dome oven 100.

Tell us quantity, delivery destination, and any specification details. We’ll reply within 24 hours with pricing and lead time.

Commercial Gas OvensBESS-OVN-GS-120

Gas-Fired Dome Oven 120

High-volume gas for kitchens that cannot manage a fire.

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