Your service regularly exceeds 60 covers and the SMA44 eight-pizza model is starting to create waiting at peak hours? The Smart 2-level 2×6-pizza oven is the ceiling of the SMART range: twelve pizzas per batch, two independent chambers, a 980 mm-wide floor footprint — without crossing into the XL Premium ranges, far heavier and more expensive.
When to move from 8 to 12 pizzas per batch?
The rule is simple: when your batches of 8 pizzas no longer absorb the orders without creating waiting in the dining room, you must scale up. Moving from the SMA44 (8 pizzas, 9.4 kW) to the SMA66 (12 pizzas, 14.4 kW) represents €710 more — about 10% of the turnover of an average 70-cover service. For an establishment running 60-80 pizzas per service, the return on investment is fast.
Concretely: at 5-6 minutes per batch, the SMA66 lets you put out 120 to 144 pizzas an hour at cruising pace versus 80 to 96 with the SMA44. This margin is decisive on Friday and Saturday evenings where every minute of waiting is felt in customer satisfaction and table turnover.
The 2×6 format also allows smoother bake-schedule management. When orders arrive in groups (a table of 6, then a table of 4), you adapt the batch to demand rather than systematically baking in lots of 8. This operational flexibility is often as valuable as raw capacity.
Two independent levels: the organisation that changes everything
The two baking chambers of the SMA66 are entirely independent — each refractory stone sole is heated separately, with its own temperature control. This point is crucial in practice: you can launch a batch of six pizzas in the lower chamber while the upper finishes an ongoing bake. Two pizzaiolos work in parallel with no thermal interference between the levels.
Temperature management also becomes finer: on some days, a single level is enough for the lunch service. The second level stays on standby and you save on electricity consumption. As soon as the evening ramps up, you activate both chambers at once. It is a flexibility that single-chamber, single-level ovens do not allow.
The total power of 14.4 kW on a TRI 400V supply guarantees fast heat-up of both soles and a stable hold even after repeated door openings. The refractory stone absorbs and returns heat evenly — the number-one criterion for a pizza dough crisp underneath and soft in the centre.
For which establishment
This oven targets two main profiles. First, the neighbourhood pizzeria that has passed the 60-cover mark and whose pizzaiolo is alone on the oven: at 8 pizzas per batch, each cycle creates pressure. With 12 pizzas at once, the pace becomes manageable again even at peak activity. Second, the mixed restaurant — trattoria, Italian brasserie, Mediterranean restaurant — that makes pizza an important part of its menu and wants electric equipment with no gas connection.
Electric represents a structural advantage here: no gas ventilation constraint, no annual installation inspection, no network modification if the premises have no gas. For kitchens in shopping arcades, basements or recently renovated premises, TRI 400V is often easier to obtain than a standards-compliant gas installation.
Technical specifications
| Reference | SMA66 |
|---|
| Power | 14.4 kW — TRI 400V supply required |
|---|
| Capacity | 2 levels × 6 pizzas = 12 pizzas at once |
|---|
| Sole | Refractory stone — 2 independent soles |
|---|
| Dimensions (W × D × H) | 980 × 1,220 × 750 mm |
|---|
| Weight | 250 kg |
|---|
| Price excl. VAT | €3,000 |
|---|
SMA44 vs SMA66 comparison
| SMA44 — 2×4 pizzas | SMA66 — 2×6 pizzas |
|---|
| Capacity per batch | 8 pizzas | 12 pizzas (+50%) |
| Power | 9.4 kW TRI 400V | 14.4 kW TRI 400V |
| Dimensions (W × D × H) | 980 × 930 × 730 mm | 980 × 1,220 × 750 mm |
| Price excl. VAT | €2,290 | €3,000 (+€710) |
| Estimated output (1 pizzaiolo) | 150-200 pizzas/service | 200-280 pizzas/service |
| Ideal for | 40-60 covers, steady pace | 60-80 covers, activity peaks |
What restaurateurs ask
- Can one level be used at lunch and two in the evening?
- Yes. As each chamber is independent, you can activate only one level during quiet services and switch on the second as soon as the load rises. This adapts electricity consumption to the real service activity.
- What electrical socket is needed for the SMA66?
- The SMA66 runs exclusively on three-phase 400V. Have your electrician check that your board has a TRI breaker suited to 14.4 kW (about 25 A per phase). Dedicated wiring is recommended to avoid any overvoltage incident.
- Can the refractory stone sole crack?
- The refractory stone is robust in normal use but sensitive to violent thermal shocks — never pour cold water on a hot sole. In standard use (loading fresh pizzas on a preheated sole), the stone is designed for thousands of cycles. In case of accidental breakage, the sole is a replaceable part.
- What is the real output per service with an SMA66?
- Over a 2 to 3 hour service with both levels active, count 25 to 35 batches of 12 pizzas, i.e. 300 to 420 pizzas gross. In practice, topping times and pauses between batches bring this figure to 150-200 pizzas per service for a solo pizzaiolo, 250-350 with two people.
Delivery and commissioning — Professional delivery in 48h in mainland France. Recipe training included on request. Our technical team advises on the TRI 400V electrical installation and start-up, 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.
