Gas-Fired Dome Oven 100

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.

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.