Gas-Fired Dome Oven 120 in Kenya

Use case

In the field.

A mall-based restaurant with 12-hour licensed trading specified gas at 120 cm because wood was impractical: no fuel storage, no ash handling in a shared service corridor, and no guarantee that a fire-competent operator would be on every shift. The oven now comes up during setup and holds until close.

What LPG consumption should we budget for?

Around 1.8–2.2 kg an hour at holding temperature, higher during heat-up. Over a 12-hour trading day that is roughly 20–25 kg. Bulk supply rather than cylinders usually makes sense at that rate, and we can advise on siting a bulk tank.

Is output really the same as the wood-fired 120?

Effectively yes — same floor area, same six-pizza loading, same 70–80 an hour. Peak floor temperature is marginally lower at 480 °C against 500 °C, which adds a few seconds to bake time and is not noticeable in service.

Do we need mains gas?

No. Most installations run bottled or bulk LPG. At this consumption a bulk tank is usually more economical than cylinders, but either works — the burner does not care.

Can it be converted to wood or hybrid later?

The dome can, but the 180 mm flue cannot draw a wood fire properly and would need replacing with 250 mm. If wood is a possibility, size the flue for it at build and run gas through the larger flue in the meantime.

What happens in a power or gas supply interruption?

The burner has a flame-failure device that shuts the gas off safely if the flame goes out. What you lose is the ability to relight until supply returns — which is the trade-off against wood, where fuel sits in a store. Sites where continuity is critical usually keep a spare cylinder bank rather than a second oven.