The high-volume pizzeria that wants to combine large capacity and operational flexibility has a natural choice: the XL-range 2-level 2×6-pizza electric pizza oven, in depth layout. Twelve pizzas per batch, two independent chambers heated separately at 18 kW 3-phase, in a 1000 × 1315 mm format. Where the XL9 (a single level, 9 pizzas) is one chamber, the XL66 is two ovens in one: each level runs at its own temperature, at its own pace.
18 kW and two levels: the power + flexibility combination
The 18 kW 3-phase power is the highest in the 2-level electric XL range. This cumulative power keeps both soles at working temperature even during a peak service with repeated opening of both doors. The refractory stone of each level stores heat evenly and releases it uniformly across the whole surface — the guarantee of identical baking whether the pizza is in the centre or at the edge of the sole.
The two independent chambers offer unique management flexibility. You can stagger batches: while the lower level bakes 6 pizzas (5-6 min), the upper level is topping and loading the next batch. This 2 to 3 minute offset between levels creates a continuous production flow rather than waves of 12 pizzas spaced 5 minutes apart. The dining room perceives smooth, steady output, with no peaks or troughs.
In quiet service, a single level is enough. The second stays on low-consumption standby and is operational within minutes as soon as demand rises. This fine control of electrical consumption is an advantage single-chamber ovens of the same capacity do not allow.
For which establishments
The XL66 targets high-volume pizzerias: 80 to 120 covers per service, an active parallel delivery service, or pizza catering. At 10 batches of 12 pizzas an hour, theoretical throughput reaches 120 pizzas/hour at cruise. Over a 2 to 3 hour service, a seasoned pizzaiolo turns out 150 to 200 pizzas; two people can reach 250-300.
It is also the ideal format for the multi-activity restaurant that uses both levels for different products: classic pizza below, themed pizza or daily specials above — two temperatures, two baking worlds, one piece of equipment. Electric removes every gas-installation constraint: no dedicated ventilation, no annual inspection, simplified installation for premises with no connection.
Technical specifications
| Reference | XL66 |
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| Power | 18 kW — 3-phase 400V supply required |
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| Capacity | 2 levels × 6 pizzas = 12 pizzas at once |
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| Layout | In depth (2×3 per level) |
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| Sole | Refractory stone — 2 independent soles |
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| Dimensions (W × D × H) | 1,000 × 1,315 × 745 mm |
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| Price excl. VAT | €3,360 |
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XL9 (1 level) vs XL66 (2 levels)
| XL9 — 1 level | XL66 — 2 levels |
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| Capacity | 9 pizzas (9×1) | 12 pizzas (6×2) |
| Power | 13.2 kW 3-phase | 18 kW 3-phase |
| Levels | 1 single chamber | 2 independent chambers |
| Dimensions (W × D × H) | 1,360 × 1,320 × 420 mm | 1,000 × 1,315 × 745 mm |
| Price excl. VAT | €2,520 | €3,360 (+€840) |
| Bake management | 1 cycle at a time | 2 staggered cycles possible |
| Ideal for | 70-100 covers, uniform flow | 80-120 covers, continuous output |
What restaurateurs ask
- Why choose the XL66 rather than two stacked XL6 ovens?
- The XL66 is designed from the factory as a coherent unit: both chambers are integrated into a single optimised body, with insulation and heat distribution calculated to coexist. Two XL6 ovens stacked on stands are a possible solution but less compact (greater total height) and with no integration heat benefit. The XL66 is also simpler to manage electrically (a single 3-phase wiring rather than two circuits).
- Can two different pizza types be baked at the same time?
- Yes. As the two chambers are independent, you can set each to the temperature that suits the pizza type. Typically: 400-420°C for a thin Neapolitan pizza below, 340-360°C for a thick-base pizza or focaccia above. It is a major asset for varied menus.
- What electrical installation is needed for 18 kW?
- At 18 kW on 3-phase 400V, the current per phase is around 26 A. Allow a dedicated three-phase breaker (3×32 A recommended) and a dedicated cable from the main board. Have your installation checked by a qualified electrician before commissioning.
- Is the XL66 suitable for an open kitchen visible to customers?
- Yes. Electric XL-range pizza ovens have a clean professional design, with no visible flame (unlike gas) and no combustion smell. The vapour released is minimal and handled by a standard open-kitchen hood. It is an advantage for open-kitchen restaurants where the look of the equipment matters.
Professional delivery in 48h across mainland France. Recipe training offered on request. Our advisers help you compare the XL9 and XL66 against your target throughput 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.
