The XL-range 2-level 2×9-pizza electric pizza oven is the most powerful model in the electric XL range: 26.4 kW 3-phase, 18 pizzas at once on two independent levels, in a 1000 × 1315 mm format. It is the electric pizza production hub, designed for operations handling 150 covers and more per service, dark kitchens with intensive delivery, or centralised production sites feeding several points of sale.
18 pizzas per batch: what does it really change?
At 5-6 minutes per batch and 10 batches an hour, the XL99 produces 180 pizzas an hour at cruising pace with both levels active and two pizzaiolos. Over a 3-hour service at full power, that represents 400 to 540 pizzas. This volume corresponds to a 150 to 200-cover pizzeria over a full evening service, or a dark kitchen managing 3 to 4 delivery platforms at once.
The 26.4 kW power — i.e. 13.2 kW per level — guarantees ultra-fast heat recovery after each door opening. The two refractory stone soles hold their working temperature even with very frequent openings, which is the main challenge of high-throughput ovens. Refractory stone stores heat like a thermal battery and releases it evenly across the whole surface, even after 30 to 40 consecutive openings per hour.
Organising a service at 18 pizzas per batch
The XL99 changes how work is organised. With 18 pizzas at once, batches are no longer managed pizza by pizza but in groups of 9. Mise en place becomes important: the 9 pizzas of one level must be topped and ready to load at the same time to maximise oven use. In practice, a topping station separate from the baking station is essential at this volume.
The two independent levels allow staggered management: the lower bakes while the upper is prepared. This 2 to 3 minute offset between levels creates an almost continuous output flow (9 pizzas every 2-3 min) rather than waves of 18. The dining room perceives a steady, smooth pace.
For which establishments
The XL99 targets three profiles. First, the large high-volume pizzeria: 120 to 200 covers per service, continuous service from noon to evening, two pizzaiolos at the oven during peaks. The 18-pizza batch capacity absorbs orders without creating a bottleneck even at 8-10pm on Friday and Saturday.
Second, the specialist pizza dark kitchen: these ghost kitchens working exclusively in delivery across several platforms need maximum throughput over short time slots (7-10pm). The XL99 delivers that throughput with no gas-installation constraint — a major advantage in industrial spaces or converted premises with no gas connection.
Finally, the production hub: a central kitchen making pizzas for several points of sale, food trucks or stands. Flow production can reach 500+ pizzas per session with two teams.
Technical specifications
| Reference | XL99 |
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| Power | 26.4 kW — 3-phase 400V supply required |
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| Capacity | 2 levels × 9 pizzas = 18 pizzas at once |
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| Sole | Refractory stone — 2 independent soles |
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| Dimensions (W × D × H) | 1,000 × 1,315 × 955 mm |
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| Price excl. VAT | €4,450 |
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XL66 vs XL99
| XL66 — 2×6 pizzas | XL99 — 2×9 pizzas |
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| Capacity | 12 pizzas | 18 pizzas (+50%) |
| Power | 18 kW 3-phase 400V | 26.4 kW 3-phase 400V |
| Height | 745 mm | 955 mm (+210 mm) |
| Price excl. VAT | €3,360 | €4,450 (+€1,090) |
| Estimated output (2 pizzaiolos) | 120 pizzas/h | 180 pizzas/h |
| Ideal for | 80-120 covers | 150-200 covers, dark kitchen |
What restaurateurs ask
- What electrical installation is needed for 26.4 kW?
- At 26.4 kW on 3-phase 400V, the current per phase is around 38 A. A dedicated installation is essential: a three-phase cable sized for this power from the main LV board and a dedicated 3×50 A breaker. This installation must be carried out by a qualified electrician in compliance with the wiring standard. Plan this point from the premises fit-out stage.
- Can the XL99 run with only one level active?
- Yes. The two levels are independent. In quiet service, you can activate only one level (13.2 kW consumed instead of 26.4 kW) and put the second on standby. As soon as demand rises, the second level reaches working temperature in 15 to 20 minutes. This dual-mode management cuts electrical consumption outside activity peaks.
- How many pizzaiolos are needed to run an XL99 at full power?
- In intensive production, two people are needed: one pizzaiolo at topping and one at the oven. With good organisation (full mise en place, batches of 9 pizzas already topped), an experienced pizzaiolo can manage 9 pizzas per batch alone (a single level active). To run both levels at once and hold 18 pizzas/batch, two people are essential.
- How does the XL99 compare to a gas oven of the same capacity?
- An 18-pizza gas oven is typically the gas XL9 range on two levels, far higher in kW but with the constraints of gas installation (dedicated ventilation, annual inspection, connection). The electric XL99 offers more precise, reproducible baking, ideal for franchises and multi-site concepts. Gas heats up faster from cold; electric holds consistency better throughout a service.
Professional delivery in 48h across mainland France. Recipe training offered on request. Our technical team supports you in validating the electrical installation and commissioning 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.
