The same capacity as the XL6 — 6 pizzas Ø 33 cm at once, 9 kW, refractory stone sole — but in a reversed format: 1360 mm wide for just 960 mm deep. The XL-range 6-pizza wide-format electric pizza oven is the version for kitchens where the available depth behind the worktop is limited. Where the deep XL6 needs 1320 mm from the wall to the pass line, the wide XL6L needs only 960.
The difference between width and depth in the kitchen
The choice between a deep XL6 and a wide XL6L is above all a layout choice. Both ovens have the same power (9 kW), the same refractory stone sole, the same number of pizzas per batch (6) and a very close price. The only difference is the baking-chamber orientation.
The deep XL6 (1000 mm wide × 1320 mm deep) places the 6 pizzas in 2 columns × 3 rows: the oven is narrow but takes a lot of depth towards the back wall. It is the natural choice for a kitchen with room in depth but little width on the cooking line.
The wide XL6L (1360 mm wide × 960 mm deep) places the 6 pizzas in 3 columns × 2 rows: the oven is wider but much shallower. It is the choice for kitchens where the cooking line is short in depth (L-shaped worktop, direct wall backing, passage required behind the oven for other cooks).
This 960 mm depth is also compatible with some locations under a pass-through or an open service counter, where 1320 mm of depth would exceed the limits of the zone allocated to the oven.
For which kitchens
The XL6L is perfectly suited to three configurations. First, the pizzeria in an open kitchen or with a service counter: the reduced depth (960 mm) lets you align the oven with the other equipment without overflowing the work zone. Second, the pizzeria in a small-area restaurant where every centimetre counts: the 360 mm saved in depth versus the XL6 can make the difference between an installable oven and one that blocks a service passage.
Finally, the caterer or mixed-restaurant kitchen integrating a pizza oven into an existing cooking line: the 1360 mm width takes more length on the line but frees up depth for the other equipment (fryers, griddle, bain-marie) aligned side by side.
The electric advantage stays the same as for the whole XL range: no gas connection to plan, simplified installation, baking consistency easing team training. For kitchens in a shopping arcade or city centre with gas installation constraints, electric is often the only realistic option.
Technical specifications
| Reference | XL6L |
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| Power | 9 kW |
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| Capacity | 1 level — 6 pizzas Ø 33 cm wide (3×2) |
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| Sole | Refractory stone |
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| Dimensions (W × D × H) | 1,360 × 960 × 420 mm |
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| Weight | 132 kg |
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| Price excl. VAT | €2,350 |
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Deep XL6 vs wide XL6L comparison
| XL6 — deep | XL6L — wide |
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| Power | 9 kW | 9 kW (identical) |
| Capacity | 6 pizzas (2×3) | 6 pizzas (3×2) |
| Dimensions (W × D × H) | 1,000 × 1,320 × 420 mm | 1,360 × 960 × 420 mm |
| Depth needed | 1,320 mm | 960 mm (–360 mm) |
| Width needed | 1,000 mm | 1,360 mm (+360 mm) |
| Weight | 130 kg | 132 kg |
| Price excl. VAT | €2,100 | €2,350 (+€250) |
| Ideal for | Deep kitchen | Shallow kitchen, pass line |
What restaurateurs ask
- Why does the XL6L cost €250 more than the XL6 for the same capacity?
- The price difference reflects a specific chamber format that involves a different build and a more limited demand than the standard model. In terms of pizza production, the two ovens are strictly equivalent. The extra cost is justified only if your kitchen needs the wide format — in which case it is the only 6-pizza model that will fit correctly.
- Can the XL6L be used for Ø 40 cm pizzas?
- In a 3 columns × 2 rows configuration for Ø 33 cm, the XL6L offers 1360 mm of width. Moving to Ø 40 cm, 3 pizzas in width need about 1200 mm with clearances, which remains feasible. However, only 2 rows in depth (960 mm) would limit to 4-6 pizzas maximum depending on the format. Contact us to validate your configuration before ordering.
- Is baking as good wide as deep?
- Yes. The refractory stone sole works the same way whatever the chamber orientation. Heat rises evenly over the whole surface, and the refractory stone accumulates heat uniformly. Chamber orientation does not affect baking quality.
- How do I measure whether the XL6L fits my kitchen?
- Mark a 1360 × 960 mm rectangle on the floor at the planned location. Ensure a clearance of at least 200 mm on the sides for ventilation and maintenance. For the service passage behind the oven, plan 600 mm minimum. If these constraints are respected, the XL6L will fit with no problem.
Professional delivery in 48h in mainland France. Recipe training included on request. Our advisors help you choose between the deep XL6 and the wide XL6L based on your kitchen plan, 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.
