The same power and the same capacity as the XL66 — 18 kW 3-phase, 2 levels of 6 simultaneous pizzas — but in a taller-chamber format. The XL-range 2-level 2×6-pizza wide electric pizza oven measures 955 mm total height (versus 745 mm for the XL66). This extra height translates into greater vertical clearance inside each baking chamber — a decisive advantage for thick-base pizzas, calzones, catering breads and products that need more vertical space to rise and bake correctly.
Why choose the XL66L over the XL66?
The difference between the XL66 (745 mm total height) and the XL66L (955 mm) is 210 mm. This extra height increases the internal clearance above the pizzas in each chamber. For a pizzeria working exclusively on Ø 33 cm thin-crust pizzas, the XL66 is more than enough — the dough height after baking does not exceed 5 to 8 cm. But for an establishment diversifying its production with calzones (which puff up while baking), authentic high-crust Neapolitan pizzas, tall focaccias or catering breads, the XL66L's extra clearance prevents the product from touching the upper element and burning.
Production capacity stays identical (12 pizzas per batch) and the 18 kW 3-phase power guarantees the same fast heat recovery between batches. The €490 premium over the XL66 is justified only if your production includes formats that benefit from the extra chamber height.
For which establishments
The XL66L targets artisan pizzerias with diversified production. First, authentic Neapolitan pizzerias making tall, airy crusts (edges that puff strongly at 450-480°C): the extra clearance prevents any contact between the crust and the oven roof. Second, full Italian restaurants that use the pizza oven not only for pizza but also for table bread, thick focaccias, fried calzones or baked lasagne — all productions that benefit from a taller chamber.
Finally, caterers and event kitchens that prepare a varied range of oven products: the XL66L's high chamber clearance offers a versatility the standard XL66 does not allow. Electric supply (no gas) is an advantage for temporary installations or sites with no gas connection.
Technical specifications
| Reference | XL66L |
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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 | Wide (3×2 per level) |
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| Sole | Refractory stone — 2 independent soles |
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| Dimensions (W × D × H) | 1,000 × 1,360 × 955 mm |
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| Price excl. VAT | €3,850 |
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XL66 vs XL66L
| XL66 — depth | XL66L — wide |
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| Power | 18 kW 3-phase 400V | 18 kW 3-phase 400V (identical) |
| Capacity | 12 pizzas (2×6) | 12 pizzas (2×6) (identical) |
| Total height | 745 mm | 955 mm (+210 mm) |
| Internal clearance | Standard | Greater (calzone, thick focaccia) |
| Price excl. VAT | €3,360 | €3,850 (+€490) |
| Ideal for | Thin pizza, standard use | Thick base, variable-height products |
What restaurateurs ask
- What is the internal height of each chamber in the XL66L?
- The oven's total height is 955 mm for two levels. After deducting the soles and intermediate structures, the internal height of each chamber is greater than the XL66. To know the exact internal height for your specific needs (calzone, bread, etc.), contact our technical team, who can supply the manufacturer's full technical sheet.
- Can a calzone bake correctly in the standard XL66?
- A classic Ø 25-30 cm calzone puffs to around 8-12 cm high during baking. In the standard XL66 chamber, this clearance can be tight if you bake several calzones at once. The XL66L, with its taller chambers, gives extra comfort that avoids any accidental contact between the puffed filling and the top element.
- Can bread be baked in this pizza oven?
- Yes. Refractory stone is excellent for artisan bread (baguette, flatbread, table bread) because it releases a dry, even heat that gives a golden, crisp crust. The XL66L is particularly suited to tall-shaped breads (boules, loaves) thanks to its greater chamber clearance. The recommended baking temperature for bread is generally 220-260°C, well below the pizza maximum (420-450°C).
- Is the XL66L bulkier than the XL66?
- The floor footprint (1000 × 1360 mm) is slightly deeper than the XL66 (1000 × 1315 mm), i.e. 45 mm more depth. The significant difference is the height (955 mm vs 745 mm), which means planning for a taller hood. Check that your extraction hood is at least 1150 mm from the floor to respect safety clearances.
Professional delivery in 48h across mainland France. Recipe training offered on request. Our technical team supports you in choosing between the XL66 and XL66L for your production 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.
