The MASTER 2-level 2×6-pizza wide pizza oven is the solution for large pizzerias that want MASTER quality on 12 simultaneous pizzas, in a format suited to kitchens with limited depth. Where the deep MASTER66 needs 1360 mm of clearance, the MASTER66L installs with only 1000 mm. In exchange, it is wider: 1460 mm. The power is slightly higher (19.8 kW vs 19.2 kW for the MASTER66) to cover the same total surface in the wide orientation.
MASTER66L vs MASTER66: same quality, different geometry
Both models deliver exactly the same MASTER baking quality: elements cast in the stone on two independent soles, zero hot spots, zero cold spots, perfectly even baking over the 6 pizzas of each level. The difference is purely dimensional. On the MASTER66, the 6 pizzas are laid out in depth (1100 mm wide × 1360 mm deep per sole). On the MASTER66L, they are laid out in width (1460 mm wide × 1000 mm deep per sole). MASTER technology guarantees uniformity in both configurations.
The MASTER66L is €830 more expensive than the MASTER66 (€7,320 vs €6,490). This gap reflects the higher manufacturing cost of the wide format (1460 mm × 1000 mm), which needs a specific adaptation of how the elements are integrated into the refractory stone. If your kitchen can take both formats, the deep MASTER66 is the economically optimal choice.
For which establishment
The MASTER66L is for demanding large pizzerias (100-130 covers, MASTER standard) whose kitchen is depth-constrained: an in-line worktop with less than 1200 mm of clearance, a long premises, a corridor configuration. It is also the format for fine-dining restaurants whose professional kitchen is L or U-shaped, with zones of variable depth. In these configurations, the MASTER66L lets you install MASTER technology without compromising kitchen circulation.
Technical specifications
| Reference | MASTER66L |
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| Power | 19.8 kW — 3-phase 400V supply required |
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| Capacity | 2 levels × 6 pizzas = 12 pizzas at once |
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| Heating technology | Elements cast in the refractory stone on each level (MASTER) |
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| Dimensions (W × D × H) | 1,460 × 1,000 × 800 mm |
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| Price excl. VAT | €7,320 |
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MASTER66 vs MASTER66L
| MASTER66 — depth | MASTER66L — width |
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| Power | 19.2 kW 3-phase 400V | 19.8 kW 3-phase 400V |
| Capacity | 12 piz (2×6) | 12 piz (2×6) |
| MASTER technology | Elements in the stone | Elements in the stone (identical) |
| Baking quality | Maximum uniformity | Maximum uniformity (identical) |
| Dimensions | 1,100 × 1,360 × 800 mm | 1,460 × 1,000 × 800 mm |
| Depth required | 1,360 mm + clearance | 1,000 mm + clearance |
| Price excl. VAT | €6,490 | €7,320 (+€830) |
What restaurateurs ask
- Does the MASTER66L need a special hood?
- The hood must cover the full width of the oven: 1460 mm minimum. If your kitchen currently uses a 1100 mm hood (sized for a deep MASTER66 or a narrower oven), it will need replacing or extending. Factor this cost into your installation budget. Allow a minimum airflow of 600 m³/h for both levels in simultaneous use.
- Can the MASTER66L be installed on a rotating or rolling stand?
- No — MASTER ovens are fixed equipment, wired to the 3-phase 400V network. A flexible cable of sufficient length can allow a slightly offset position for maintenance, but the oven is not designed to be moved regularly. The installation is permanent in most professional kitchen configurations.
- Can a MASTER66L be stacked on another oven to optimise space?
- No — the MASTER66L is already an integrated 2-level oven. It cannot be stacked on another oven. If you need a capacity above 12 pizzas per batch, the MASTER99 (18 pizzas, €8,400) is the next solution in the range, in a 1460 × 1360 mm format.
- What is the baking difference between the MASTER66L and the XLP66L (classic vault+sole)?
- The XLP66L (€4,560) has a classic refractory stone vault and sole — excellent baking quality, but with a slight temperature differential between the centre and the corners of the sole. The MASTER66L (€7,320, i.e. €2,760 more) has elements cast in the sole of each level — 100% uniform baking across the whole surface. The difference is noticeable on the pizzas at the ends of the sole and on high-hydration doughs.
Professional delivery in 48h across mainland France (subject to availability). Recipe training offered on request. For MASTER66L projects, contact our team to confirm the exact dimensions and installation conditions via the contact form.
MFF Guarantee & After-Sales: 1-year manufacturer guarantee, extended guarantee available. MFF technical support and spare parts. Delivery 48–72h mainland France.
