Your service is ramping up and you would like to double pizza output without enlarging the oven zone? The XL-range 2-level 2×4-pizza electric pizza oven answers exactly that equation: two independent baking chambers, each with its own refractory stone sole, in the same floor footprint as a single-level XL4 oven (1000 × 960 mm). The height rises from 420 mm to 750 mm — that is the only change in geometry. Output rises from 4 to 8 pizzas per batch.
Double output without doubling the floor footprint
This is the typical scenario of the pizzeria that fitted an XL4 at opening and which, 12 to 18 months later, hits its limits on peak evenings. Rather than replacing the oven with a wider model (XL6 or XL9, which demand more space), the XL44 doubles capacity vertically. The 1000 × 960 mm floor footprint is identical to the XL4, which means no change to the kitchen layout is needed. The existing oven can even stay in place during the transition.
With 12 kW on a 3-phase 400V supply, the power is sufficient to heat both chambers at once and maintain fast heat recovery between batches. The refractory stone of each level stores heat separately: the lower level can bake at 380°C while the upper level is preheating, or the other way round. This thermal independence is the key feature that justifies choosing 2 levels over a single larger oven.
Two independent chambers: operational flexibility
An 8-pizza single-chamber oven (like a wider XL9) forces you to bake 8 pizzas at the same time. With the XL44, you run two independent baking cycles. Example: the first batch of 4 pizzas is on the lower level (finishing baking) while the upper level preheats for the next order. This staggered management cuts idle time and smooths output across the whole service.
In quiet service (weekday lunch), a single level is often enough. The second stays on low-consumption standby and reaches working temperature within minutes when demand rises. That is an energy advantage single-chamber ovens do not offer.
For which type of establishment
The XL44 mainly targets two profiles. First, the pizzeria that has outgrown its 4-pizza oven and wants to step up capacity without altering the layout or enlarging the oven zone. The footprint identical to the XL4 simplifies installation and avoids any kitchen reorganisation. Second, the mixed restaurant with an integrated pizza station: 2 levels let you separate baking types (pizza on the sole, another product above) or simply double the pace without hiring a second pizzaiolo to run a separate oven.
Like every model in the electric XL range, the XL44 installs with no gas connection. For premises in shopping galleries, in buildings or in areas where gas works are complex, it is often the fastest solution to put in place. The 3-phase 400V supply is, however, mandatory — check your electrical installation before ordering.
Technical specifications
| Reference | XL44 |
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| Power | 12 kW — 3-phase 400V supply required |
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| Capacity | 2 levels × 4 pizzas = 8 pizzas at once |
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| Sole | Refractory stone — 2 independent soles |
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| Dimensions (W × D × H) | 1,000 × 960 × 750 mm |
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| Price excl. VAT | €2,520 |
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XL4 (1 level) vs XL44 (2 levels)
| XL4 — 1 level | XL44 — 2 levels |
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| Capacity per batch | 4 pizzas | 8 pizzas (+100%) |
| Power | 6 kW | 12 kW 3-phase 400V |
| Floor footprint (W × D) | 1,000 × 960 mm | 1,000 × 960 mm (identical) |
| Height | 420 mm | 750 mm (+330 mm) |
| Price excl. VAT | €1,620 | €2,520 (+€900) |
| Bake management | 1 cycle at a time | 2 independent cycles in parallel |
| Ideal for | Start-up, 15-30 pizzas/service | Ramp-up, 40-70 pizzas/service |
What restaurateurs ask
- Can the two levels be heated to different temperatures?
- Yes. Each chamber is independent and has its own temperature settings. You can, for example, hold the lower level at 400°C for thin Neapolitan pizzas and the upper at 350°C for thick-base pizzas or gentler bakes. This versatility is especially useful in restaurants with a varied pizza menu.
- Does the XL44 absolutely require 3-phase 400V?
- Yes. At a combined 12 kW, 3-phase 400V is mandatory. Have your electrician confirm that your board has a suitable three-phase breaker (around 20-22 A per phase). If your premises have no 3-phase supply, the XL4 (6 kW, single-phase compatible) or the SMA44 (9.4 kW 3-phase) are worth considering depending on your budget.
- What clearance height is needed to install the 750 mm XL44?
- The oven is 750 mm high. Allow at least 300 mm of clearance above the oven for airflow and maintenance access. The ceiling or extraction-hood height at the intended spot should therefore be at least 1050 mm. In practice, in a standard professional kitchen (2.5 m ceiling), there is no constraint.
- Can the XL44 directly replace an XL4 in the same place?
- Yes, if your 3-phase 400V supply is available at the XL4 location. The floor footprint is identical (1000 × 960 mm) and the height rises from 420 to 750 mm. Just check that the hood above is high enough (at least 1050 mm from floor to base of hood) and that the existing wiring supports 12 kW 3-phase.
Professional delivery in 48h across mainland France. Recipe training offered on request. Our advisers help you confirm electrical compatibility and integration into your kitchen 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.
