The difference between a sole-only pizza oven and a sole + vault oven shows up on the plate: with the XL range the cheese melts but browns little from above; with the XL Premium range, the refractory stone vault brings direct heat onto the toppings that golds and caramelises them. The result is a fully baked pizza — crisp sole and gratinated toppings — in 5 to 6 minutes. It is the standard of the best pizzerias, accessible from €1,990 excl. VAT.
What the stone vault changes in baking
In a sole-only pizza oven (standard XL range), the heat comes from below. The refractory stone sole bakes the dough evenly and makes it crisp. But the top of the pizza — cheese, sauce, toppings — is baked by hot-air convection, a slower and less even process. As a result, the cheese takes longer to melt and browns little, especially at the start of service when the oven is not yet at full thermal power.
With the XL Premium range, the refractory stone vault radiates directly onto the top of the pizza. This infrared radiation speeds up cheese melting and triggers fast browning of the toppings. The pizza bakes at once from below (sole) and from above (vault), giving the result expected from a professional pizza oven: crisp base, golden cheese, toppings melting or lightly grilled depending on their nature.
This advantage is especially noticeable for heavily topped pizzas (peppers, mushrooms, onions) that need direct top heat to be cooked through, not merely warmed by convection.
XL Premium vs standard XL: how to choose?
Choose the standard XL4 (€1,620) if budget is your priority and you mainly make lightly topped pizzas (margherita, four cheeses) that bake easily by convection. Choose the XL Premium 4-pizza (this model, €1,990) if the visual quality of the pizza is a strong selling point for you: in that case, the extra €370 is an investment in the quality your customers perceive.
Choose the XLP4TR (€2,390, full stone chamber) if your service is intensive with very frequent door openings: the TR's extra refractory mass holds the working temperature even after 20 to 30 consecutive openings.
For which type of establishment
The XLP4 is the natural choice for any pizzeria or restaurant that wants professional baking quality with a 4-pizza oven. It suits establishments producing 15 to 40 pizzas per service, at a regular but not intensive batch pace. It is also the format recommended for Italian restaurants adding pizza to their menu: the vault guarantees baking quality identical to a real pizzeria, without demanding the 120 to 130 kg and the price of a larger oven.
Technical specifications
| Reference | XLP4 |
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| Power | 6 kW — 3-phase 400V supply required |
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| Capacity | 1 level — 4 pizzas Ø 33 cm at once |
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| Baking chamber | Refractory stone top + sole |
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| Dimensions (W × D × H) | 1,000 × 960 × 415 mm |
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| Price excl. VAT | €1,990 |
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XL range: from sole-only to full chamber
| XL4 — sole only | XLP4 — top+sole | XLP4TR — full chamber |
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| Power | 6 kW 3-phase | 6 kW 3-phase | 6 kW 3-phase |
| Bottom baking | ✓ Refractory stone | ✓ Refractory stone | ✓ Refractory stone |
| Top baking | ✗ Convection only | ✓ Stone vault | ✓ Stone vault |
| Refractory mass | Sole only | Vault + sole | Full chamber |
| Heat retention | Standard | Good | Maximum |
| Price excl. VAT | €1,620 | €1,990 | €2,390 |
| Ideal for | Tight budget | Standard quality | Intensive service |
What restaurateurs ask
- Does the vault heat independently of the sole?
- In the standard XL Premium range, vault and sole are heated by the same supply system. There is generally no separate pair of thermostats — the chamber rises to the same temperature for both surfaces. If you want independent vault/sole control, look at the MASTER models, which embed the heating elements directly in the stone.
- Can the refractory stone vault degrade?
- Refractory stone (vault as well as sole) is a robust material designed for thousands of thermal cycles. It may crack slightly after years of intensive use, with no impact on performance. It is sensitive to violent thermal shock (cold water on hot stone) — to be strictly avoided. In normal use, the stone's lifespan far exceeds 5 to 10 years.
- Is the XLP4 suitable for high-temperature Neapolitan pizzas?
- Authentic Neapolitan pizza bakes at 450-480°C in 60 to 90 seconds. The XLP4 can reach these temperatures depending on its thermostat. For intensive Neapolitan use (10+ pizzas an hour at 480°C with frequent openings), the XLP4TR (full chamber) is preferable for its superior temperature hold. The standard XLP4 will suit Neapolitan pizzas at a moderate frequency.
- What is the difference between this oven and a Neapolitan wood oven?
- A traditional wood oven reaches 400-500°C across the whole chamber (sole, vault and firebrick walls) with very high thermal inertia. The XLP4 Premium gets close with its refractory vault and sole, but with electronic temperature control that wood does not allow. Wood gives a smoky aroma electric does not imitate. Electric guarantees precision and repeatability wood cannot match.
Professional delivery in 48h across mainland France. Recipe training offered on request. Our advisers help you choose between sole-only XL, XL Premium and XL Premium TR according to your throughput and quality requirement 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.
