The pizzeria targeting 50 to 70 covers in continuous service needs an oven that keeps the pace without flagging. The XL-range 6-pizza deep-layout electric pizza oven meets this requirement: 9 kW, 6 pizzas Ø 33 cm at once, refractory stone sole in a 1000 × 1320 mm format. It costs €350 more than the Smart 6 but weighs 20 kg less (130 vs 150 kg) and offers 1.8 kW of extra power — noticeably faster heat recovery during intensive services.
Why choose the XL6 over the Smart 6?
The Smart 6 (SMA6) and the XL6 show the same nominal capacity — 6 pizzas per batch — but their behaviour in continuous service differs. With 9 kW versus 7.2 kW, the XL6 brings the temperature back up faster after each door opening. On a batch of 6 pizzas, the door opens at least two to three times: loading, checking, unloading. At 30 batches per service, this power gap represents a significant cumulative heat recovery: the sole stays above 350°C more consistently, guaranteeing even baking throughout the service.
The XL6's other advantage is its weight: 130 kg versus 150 kg for the SMA6. In a kitchen with difficult access — narrow corridor, staircase, landing with no goods lift — these 20 kg make a real difference at delivery and initial installation. Some premises can take the XL6 where the SMA6 would pose logistical difficulties.
For which establishments
The XL6 targets two main profiles. First, the artisan pizzeria or Italian restaurant that has reached cruising speed: 50 to 70 covers in the evening, 30 to 50 at lunch, with pizza as the flagship product. The 6-pizza-per-batch capacity at 10 to 12 batches an hour lets you serve 60 to 72 pizzas an hour — amply sufficient for this activity volume.
Second, the restaurant opening in premises with no gas connection. Electric removes all gas installation constraints (dedicated ventilation, annual inspection, compliance work), considerably simplifying the opening. Electric baking consistency also eases team training: temperature parameters are reproducible from one service to the next, unlike gas where network pressure can vary and force regular manual adjustments.
Franchises and organised catering concepts with pizza on the menu often favour electric for this same consistency reason. From one establishment to the next, the settings are identical, guaranteeing that the pizza delivered in Lyon has the same result as in Bordeaux or Paris.
Six pizzas in depth: understanding the layout
The "deep" designation refers to the pizza layout in the chamber: the 6 pizzas are arranged in 2 columns × 3 rows, the chamber extending over 1320 mm of depth for 1000 mm of width. This configuration differs from the wide XL6 model which arranges pizzas in the opposite layout — wider than deep. The deep XL6 suits kitchens with less available width but more depth between the back wall and the work line. Choose by the real geography of your space.
Technical specifications
| Reference | XL6 |
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| Power | 9 kW |
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| Capacity | 1 level — 6 pizzas Ø 33 cm deep (2×3) |
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| Sole | Refractory stone |
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| Dimensions (W × D × H) | 1,000 × 1,320 × 420 mm |
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| Weight | 130 kg |
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| Price excl. VAT | €2,100 |
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XL6 vs Smart 6 (SMA6) comparison
| Smart 6 (SMA6) | XL6 |
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| Power | 7.2 kW TRI 400V | 9 kW |
| Weight | 150 kg | 130 kg (20 kg less) |
| Dimensions (W × D × H) | 980 × 1,220 × 420 mm | 1,000 × 1,320 × 420 mm |
| Price excl. VAT | €1,750 | €2,100 (+€350) |
| Heat recovery | Correct | Faster (+1.8 kW) |
| Ideal for | 40-50 covers, optimised budget | 50-70 covers, intensive service |
What restaurateurs ask
- What is the difference between the XL6 and the XL6 Premium?
- The XL6 (this model) has a refractory stone sole that heats from below only. The XL Premium range adds a heated vault that works simultaneously from above, improving cheese browning, topping cooking and temperature hold after many openings. For a 50-70 cover service at a moderate pace, the XL6 sole is enough. For a high-throughput service with very frequent openings, the XL Premium holds thermal consistency better.
- What electrical supply is needed for 9 kW?
- At 9 kW, a single-phase 230V supply would need about 40 A — at the high limit of standard circuits. A three-phase 400V supply (TRI 400V) with 3×15 A or 3×20 A is often safer and more suitable. Your qualified electrician will determine the best option based on your distribution board configuration.
- Can two XL6 be stacked to double capacity?
- Yes. Two XL6 ovens can be stacked with suitable stands (available in our accessories range). This setup offers 12 pizzas at once on two independent levels — an alternative to consider versus factory 2-level models, depending on your budget and installation flexibility.
- What is the difference between the deep XL6 and the wide XL6?
- Both ovens bake 6 pizzas at once but their floor footprint is reversed. The deep XL6 (this model) is 1000 mm wide × 1320 mm deep. The wide XL6 has a wider-than-deep footprint. Choose by your kitchen geography: if you have depth but little available width, the deep XL6 is the right choice.
Professional delivery in 48h in mainland France. Recipe training included on request. Our advisors help you choose between sole only (XL6) and sole + vault (XL Premium) based on your target throughput and kitchen configuration, 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.
