Your pizzeria runs at full pace and the XL6 is starting to limit your throughput on Friday and Saturday evenings? The XL-range 9-pizza electric pizza oven is the reference model for high-throughput establishments: 13.2 kW, 9 pizzas Ø 33 cm in one batch, refractory stone sole, in a 1360 × 1320 mm format. It weighs just 130 kg — identical to the XL6 — but offers 50% more capacity for €420 more.
Large format, high throughput: 9 pizzas in one batch
At 5-6 minutes per batch, the XL9 produces between 90 and 108 pizzas an hour at cruising pace. Over a 2 to 3 hour service, this represents 180 to 320 pizzas for one pizzaiolo, 300 to 450 with two people at the oven. It is the format matching pizzerias regularly exceeding 70 covers per service or specialist pizza dark kitchens managing dine-in and home delivery at once.
The sole surface — 9 pizzas arranged in 3 columns × 3 rows — also allows more flexibility in format management. You can mix pizzas of slightly different sizes in the same batch, or reserve a row for express bakes (hot starters, focaccias) without interrupting main production.
The 13.2 kW power guarantees fast heat recovery between each batch. Even after 30 consecutive door openings in busy service, the refractory stone sole holds a temperature sufficient for even baking — the golden, crisp base that is the signature of a stone-baked pizza.
For which establishments
The XL9 mainly targets two profiles. First, the established volume pizzeria: 70 to 100 covers, full evening service, one or two pizzaiolos. At this activity level, the 6-pizza oven creates a constraint at the activity peak (8-10pm) that translates into waiting times and pressure on the team. Moving to the 9-pizza removes this constraint without exploding the costs.
Second, the pizza dark kitchen or hybrid restaurant (pizzeria + delivery): simultaneous production for tables and delivery platforms (Deliveroo, Uber Eats) needs a high raw capacity over short, predictable time slots. The XL9 absorbs this dual demand without resorting to a second oven.
The absence of a gas connection is again a structural advantage here: in dark kitchens in a building or container, gas installation is often impossible or very costly. The electric XL9 runs on the existing electrical circuit (TRI installation to check with your electrician).
Technical specifications
| Reference | XL9 |
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| Power | 13.2 kW |
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| Capacity | 1 level — 9 pizzas Ø 33 cm at once (3×3) |
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| Sole | Refractory stone |
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| Dimensions (W × D × H) | 1,360 × 1,320 × 420 mm |
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| Weight | 130 kg |
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| Price excl. VAT | €2,520 |
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XL6 vs XL9 comparison
| XL6 — 6 pizzas | XL9 — 9 pizzas |
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| Capacity per batch | 6 pizzas | 9 pizzas (+50%) |
| Power | 9 kW | 13.2 kW |
| Dimensions (W × D × H) | 1,000 × 1,320 × 420 mm | 1,360 × 1,320 × 420 mm |
| Weight | 130 kg | 130 kg (identical) |
| Price excl. VAT | €2,100 | €2,520 (+€420) |
| Estimated output (1 pizzaiolo) | 60-72 piz/h | 90-108 piz/h |
| Ideal for | 50-70 covers | 70-100 covers |
What restaurateurs ask
- Can the XL9 take Ø 40 cm pizzas?
- The XL9 is sized for Ø 33 cm pizzas in a 3×3 configuration. For larger formats (Ø 35-40 cm), the real capacity in number of pizzas per batch will be under 9. Check the chamber's exact internal dimensions if you work in large formats.
- What electrical installation for 13.2 kW?
- At 13.2 kW, a three-phase 400V supply (TRI 400V) is strongly recommended for safety and network stability. A dedicated breaker rated at about 22-25 A per phase is needed. Your qualified electrician will check compatibility with your distribution board.
- What is the difference between the XL9 and the XL9 Premium?
- The XL9 (this model) heats only via the refractory stone sole (heat from below). The XL9 Premium adds a heated vault, improving topping and cheese cooking from above and holding temperature better after many openings. For a high-throughput service with very frequent openings, the XL Premium is recommended. For more spaced-out paces between batches, the XL9 sole is enough.
- How to manage a 100-cover pizza service alone on the oven?
- At 9 pizzas per batch and 5-6 minutes baking, a single pizzaiolo can put out 90 to 108 pizzas an hour at cruising pace. For 100 covers with an average of 1 pizza per cover, the 2-hour service is manageable alone if topping is prepped in advance (full mise-en-place). For services over 120 covers or with little mise-en-place, two people at the oven remain recommended.
Professional delivery in 48h in mainland France. Recipe training included on request. Our advisors help you compare the XL9 sole and XL9 Premium based on 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.
