The SMA4 electric pizza oven is the cheapest product in the electric range: 4.7 kW on three-phase 400V, 4 pizzas at once on a refractory stone sole, 980×920 mm, at €1,390 excl. VAT. It is the first pizza oven a restaurant wanting to test pizza on its menu can consider, or a young tight-budget pizzeria looking to minimise the initial investment. Baking quality is ensured by the refractory stone sole — even at 4.7 kW, the pizza comes out crisp underneath if the stone is well preheated.
For which situation does this oven make sense?
- Restaurant with "complementary pizza" (5-15 pizzas/service): a restaurant with 3-4 pizzas on its menu, ordered occasionally, does not need 6 or 9 kW. The SMA4 at 4.7 kW heats in 25-30 minutes and holds the bake for a low volume. The purchase saving (€1,390 vs €1,620 for the XL4) adds to running costs proportional to the real volume.
- Start-up pizzeria on a tight budget: for a pizzeria opening with under 50 covers and wanting to validate its concept before investing in a more powerful oven, the SMA4 allows a legal, clean start. At 20 to 35 pizzas/hour, it covers the first running-in months with no over-investment.
- Second backup oven: in an existing pizzeria, an SMA4 in reserve lets you switch over if the main oven fails without stopping service. At €1,390 excl. VAT, it is low-cost insurance for the business.
- Occasional production outside the main service: for pre-service pizzas (topping, freezing, daytime takeaway sales), the SMA4 ensures continuous low-throughput production without tying up the main oven.
⚠️ Three-phase 400V required. Check your installation before ordering.
4.7 kW vs 6 kW: what it changes in practice
The power difference between the SMA4 (4.7 kW) and the XL4 (6 kW) translates into:
- Longer preheat: 25 to 30 minutes for the SMA4 vs 20 to 25 minutes for the XL4. Plan this time into the mise-en-place organisation.
- Slower recovery after opening: at each door opening, the oven loses 15 to 25°C. The SMA4 (4.7 kW) restores this heat in 2 to 3 minutes vs 1 to 2 minutes for the XL4. Less critical if the order flow is steady.
- Slightly lower output: 20 to 35 pizzas/hour for the SMA4 vs 35 to 50 pizzas/hour for the XL4. For a low-volume restaurant, no perceptible difference.
Technical specifications
| Feature | Value |
|---|
| Reference | SMA4 |
| Range | Smart Electric |
| Power | 4.7 kW |
| Supply | Three-phase 400V |
| Capacity | 4 pizzas at once |
| Levels | 1 |
| Sole | Refractory stone |
| Width (W) | 980 mm |
| Depth (D) | 920 mm |
| Height (H) | 420 mm |
| Weight | 150 kg |
| Price excl. VAT | €1,390 |
SMA4 vs XL4: entry level or standard?
| Criterion | SMA4 — Smart 4 piz. | XL4 — XL range 4 piz. |
|---|
| Power | 4.7 kW | 6 kW |
| Supply | Three-phase 400V | Electric |
| Sole | Refractory stone | Refractory stone |
| Width | 980 mm | 1000 mm |
| Weight | 150 kg | 120 kg |
| Estimated output | 20-35 pizzas/h | 35-50 pizzas/h |
| Price excl. VAT | €1,390 | €1,620 |
The SMA4 is €230 cheaper but also less powerful and heavier. For a volume above 40 pizzas/hour, the XL4 becomes the obvious choice. For a start-up or limited volume, the SMA4 is the best entry in the catalogue.
What pizzaiolos ask
- How many pizzas per hour can you really make with 4.7 kW?
- At 350-380°C in steady state, baking a 30-33 cm pizza takes 5 to 7 minutes on this oven. With 4 pizzas at once and a rotation every 6 minutes, you get 40 pizzas/hour in theory. In practice, factoring in handling times and temperature losses at opening, the real output is around 25 to 35 pizzas/hour. For a restaurant with a light menu and 5 to 10 pizzas per service, that is amply sufficient.
- Why is this oven heavier (150 kg) than the XL4 (120 kg) despite less power?
- The SMA4's higher weight comes from its build: more refractory material and thick steel in the baking chamber. More thermal mass = better heat retention despite the lower power. It is a design trade-off: compensate the kW with inertia. In practice, once preheated, the SMA4 holds its temperature well if the pizza flow is steady and moderate.
- Is this oven suitable for baking frozen pizzas as well as fresh?
- Yes. Frozen pizzas generally need a slightly lower temperature (220-280°C) and a longer baking time (8-12 minutes). The SMA4 handles both types with no difficulty. For a mixed restaurant (fresh + frozen), the oven is versatile. In frozen-only production, the longer baking time slightly reduces the hourly output.
Pallet delivery from French stock. This 150 kg oven needs a pallet truck or 3 people for handling. For advice on choosing between the SMA4 and XL4 for your production volume, 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.
