The XLC33 pizza oven is the large format of the Snacking range: 12 kW TRI 400V, 2 levels of 3 pizzas each (6 pizzas total), 1310×600 mm format. Like the XLC22, it fits within counter depth (600 mm), but with 210 mm more width to take 50% more pizzas. It is the choice of establishments needing a real pizzeria throughput (50 to 70 pizzas/hour) without a standard-depth pizza kitchen.
For which establishment, which throughput?
- Pizzeria in an atypical space (1300 mm available width, limited depth): some premises in shopping arcades or narrow ground floors offer acceptable width but no depth. The XLC33 (1310 mm wide, 600 mm deep) is the solution to reach 6 pizzas at once in these configurations.
- Restaurant with a medium-volume pizza section (40-70 covers): 6 pizzas per batch at 5-6 minutes = 60-70 pizzas/hour in service. For a restaurant with 40 to 70 covers and 50 to 60% pizza orders, the XLC33 covers the full service with no over-investment.
- Food court with a pizza kiosk: in food courts, sales depth rarely exceeds 800-900 mm. At 600 mm deep, the XLC33 leaves room for front prep and the display. The 6 pizzas at once allow fast service suited to peak-hour food-court flow.
- Dark kitchen with an architectural constraint: in some shared or sublet production spaces, post depth is limited to 600-700 mm. The XLC33 is compatible with these constraints where no other 6-pizza in the catalogue is.
⚠️ Three-phase 400V required. At 12 kW, a dedicated TRI 400V circuit is required — check availability in your premises before ordering.
Technical specifications
| Feature | Value |
|---|
| Reference | XLC33 |
| Range | Snacking XL |
| Power | 12 kW |
| Supply | Three-phase 400V |
| Total capacity | 6 pizzas (2 levels × 3) |
| Levels | 2 (independent control) |
| Sole | Refractory stone |
| Width (W) | 1310 mm |
| Depth (D) | 600 mm |
| Height (H) | 750 mm |
| Weight | 125 kg |
| Price excl. VAT | €2,520 |
XLC33 vs standard XL6: snacking or classic depth?
For 6 pizzas at once, two approaches exist in the catalogue. The choice depends solely on the layout constraints:
| Criterion | XLC33 — Snacking 6 piz. | XL6 — Standard 6 piz. |
|---|
| Power | 12 kW | 9 kW |
| Supply | Three-phase 400V | Electric |
| Levels | 2 (2×3) | 1 |
| Depth | 600 mm | 1320 mm |
| Width | 1310 mm | 1000 mm |
| Weight | 125 kg | 130 kg |
| Price excl. VAT | €2,520 | €2,100 |
The XLC33 is €420 more and 12 kW vs 9 kW. If your kitchen depth exceeds 1320 mm, the XL6 at 9 kW and €2,100 is the rational choice. If depth is limited to 600-700 mm, the XLC33 is the only viable option for 6 pizzas.
What professionals ask
- 12 kW for 6 pizzas: is it more powerful than a standard oven of the same capacity?
- Yes, slightly. The standard XL6 (9 kW, 6 pizzas) gives 1.5 kW per pizza, while the XLC33 (12 kW, 6 pizzas) gives 2 kW per pizza. This higher power partly compensates the 2-level design (where heat must spread over two distinct chambers) and ensures faster heat-up. In continuous service, both formats deliver comparable quality over time.
- Do the two levels heat to exactly the same temperature?
- On most 2-level ovens with independent controls, each chamber has its own thermostat and elements. In theory, you can set level 1 to 350°C and level 2 to 320°C. In practice, the upper chamber may slightly benefit from the rising heat of the lower chamber, but the electronic regulation compensates this effect. For standard use (same temperature on both levels), the result is even.
- Can the XLC33 be stacked on another oven to gain more height?
- No. This oven with 2 integrated levels is not designed to be stacked on another oven. The 750 mm height is that of the complete oven with its two levels. It must sit on a worktop or a support unit suited to 125 kg. Any stacking not provided by the manufacturer voids the warranty and creates a safety risk.
- Is this 600 mm-deep format suitable for a pizzaiolo loading with a long peel?
- The chamber's internal depth is under 600 mm (external dimension). For 3 pizzas over 1310 mm of width, the pizzas are loaded laterally with a short, wide peel. It is a different technique from the deep oven (where you push pizzas towards the back). Pizzaiolos used to deep ovens generally adapt in 1 to 2 services. A 350-400 mm wide pizza peel with a short handle is recommended for this format.
Pallet delivery from French stock. 125 kg — 2-person unloading. To validate integrating the XLC33 into your kitchen layout, send us a plan or sketch 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.
