The XLC22 pizza oven belongs to the Snacking range: 10 kW on three-phase 400V, 2 levels of 2 pizzas each, and above all a depth of just 600 mm. Where a standard pizza oven is 920 to 1540 mm deep, the XLC22 fits within the depth of a professional counter or a standard stainless worktop. It is the format designed for snack bars, bakeries, sandwich shops or food courts that want to offer fresh pizza without a dedicated pizza kitchen.
For which establishment, which use?
- Bakery or sandwich shop with a lunchtime pizza section: a bakery opening pizza at lunch does not have a pizzeria kitchen. At 600 mm deep, the XLC22 installs on a worktop behind the till or in a prep corner. 4 pizzas at once cover 30 to 40 lunch covers without blocking the usual work area.
- Snack bar or deli with on-site baking: to showcase wood-fired or truffle pizzas in the window, a compact, visible oven adds a show dimension to the sales space. The 1100×600 mm profile fits in a corner without invading the shop.
- Food court or shopping-centre kiosk: food-court surfaces are counted to the millimetre. The XLC22 doubles baking capacity in height (2 levels) without widening the floor footprint. A pizza can be held warm in the upper level while the next one bakes.
- Restaurant with a short "pizza of the day" menu: for a restaurant offering one or two pizzas of the moment, 4 pizzas at once are enough without tying up a large cooking post. The 2×2 volume lets you bake different pizzas at once on each level.
⚠️ Three-phase 400V required. At 10 kW, a dedicated TRI 400V circuit is needed — check your installation before ordering.
The 600 mm depth: what it changes in practice
Standard pizza ovens are 920 to 1540 mm deep. A professional counter is 600 mm. The Snacking range is the only one to respect this depth:
- Placement on an existing worktop: no need for a dedicated unit or a wall-to-wall space. The oven sits on any standard 600 mm-deep stainless worktop.
- Kitchen with no dedicated "pizza oven" zone: in a corridor kitchen or a multi-purpose space, the XLC22 fits in without reviewing the general layout.
- Easier moving: 106 kg, 600 mm deep — 2-person handling possible in constrained spaces.
Technical specifications
| Feature | Value |
|---|
| Reference | XLC22 |
| Range | Snacking XL |
| Power | 10 kW |
| Supply | Three-phase 400V |
| Total capacity | 4 pizzas (2 levels × 2) |
| Levels | 2 (independent control) |
| Sole | Refractory stone |
| Width (W) | 1100 mm |
| Depth (D) | 600 mm |
| Height (H) | 750 mm |
| Weight | 106 kg |
| Price excl. VAT | €2,350 |
XLC22 vs XLC33: 4 or 6 pizzas in snacking?
| Criterion | XLC22 — 2×2 pizzas | XLC33 — 2×3 pizzas |
|---|
| Total capacity | 4 pizzas (2+2) | 6 pizzas (3+3) |
| Power | 10 kW | 12 kW |
| Width | 1100 mm | 1310 mm |
| Depth | 600 mm | 600 mm |
| Weight | 106 kg | 125 kg |
| Estimated output | 30-45 pizzas/h | 50-70 pizzas/h |
| Price excl. VAT | €2,350 | €2,520 |
The XLC22 suits moderate throughput (under 50 pizzas/service). Above that, or if the width allows, the XLC33 is preferable for €170 more.
What professionals ask
- Can the XLC22 be placed directly on a kitchen unit with no specific stand?
- Yes, provided the unit supports 106 kg of static load over 1100×600 mm and the lateral and rear thermal clearances are respected (generally 100 mm minimum on each side). A 600 mm-deep professional stainless unit is typically designed for these loads. Check the oven's technical documentation for the exact clearance distances before installation.
- Can the two levels bake different pizza types at once?
- Yes, it is one of the advantages of 2 levels with independent controls. The upper level can be at 380°C for a thin Neapolitan pizza, and the lower at 320°C for a thick-base pizza — both bake at once with no interference. This flexibility is especially useful for a varied pizza menu or to hold a pizza warm (lower level at 250°C) while the other bakes.
- Is this oven suitable for bread, focaccia or other products besides pizza?
- Yes. The refractory stone and even heat of this oven work for anything that benefits from direct sole baking: focaccia, ciabatta, calzone, thin tarts, flammekueche. A bakery often uses this type of oven outside pizza services to showcase other bakery products on a minimal footprint. Versatility is an extra argument for establishments seeking to make the equipment pay across several time slots.
Pallet delivery from French stock. 106 kg on a standard pallet, 2-person handling. For advice on integrating the XLC22 into your sales space or kitchen plan, our team replies 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.
