When a pizzeria grows from 40 to 60 covers and the visual quality of the pizza becomes a differentiator, it is time to move from sole-only to sole + vault. The XL Premium 6-pizza electric pizza oven in depth is exactly that oven: 9 kW 3-phase, 6 pizzas at once, top AND sole in refractory stone in a 1000 × 1320 mm format. For €360 more than the standard XL6, every pizza comes out with golden cheese, gratinated toppings and a crisp sole — not one or the other, both at the same time.
The refractory vault: why it changes the pizza
A sole-only oven bakes mainly from below. The metal vault of a standard oven reflects a little heat but does not radiate like stone. As a result, the sole crisps perfectly but the toppings and cheese take time to bake from above, especially at the start of service. The pizza looks visually closer to a delivery pizza than a pizzeria one.
With the XLP6's refractory stone vault, the situation changes. The stone radiates directly onto the top of the pizza with the same intensity as the sole below. The cheese melts in 2 to 3 minutes and starts to brown in 4 minutes. Vegetables cook rather than simply heat up. The dough rises and colours both below and above. It is this result, visible on the plate, that justifies every euro of difference with the standard XL6.
For establishments where the pizza is presented in an open room or at the counter (open kitchen, direct collection), browning by the vault is particularly important: the customer sees and judges the pizza before tasting it. Perfectly golden cheese is a selling point in itself.
XLP6 vs XLP6TR: which to choose?
The XLP6 (this model, €2,460) is the standard Premium oven: refractory stone vault and sole. The XLP6TR (€3,000) is the full stone chamber version — refractory walls, vault and sole, maximum thermal mass. For 15 to 40 pizzas per service at a moderate pace, the XLP6 is enough and €540 cheaper. For a 60+ pizza service with very close batches, the TR holds its temperature more consistently throughout the service.
For which establishment
The XLP6 is the reference oven for the artisan pizzeria with 40 to 70 covers per service that wants professional visual quality without going premium-tier. It is also the natural format for the full Italian restaurant that makes pizza a flagship menu item — Premium guarantees flawless baking that showcases the ingredients.
In a quality-dining context (Google rating 4.5+, demanding clientele, high average ticket), moving from sole-only XL6 to XLP6 Premium is often the investment that makes the difference the customer perceives. It is not the capacity that changes (6 pizzas in both cases), it is the quality of each pizza produced.
Technical specifications
| Reference | XLP6 |
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| Power | 9 kW — 3-phase 400V supply required |
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| Capacity | 1 level — 6 pizzas Ø 33 cm at once, in depth |
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| Baking chamber | Refractory stone top + sole |
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| Dimensions (W × D × H) | 1,000 × 1,320 × 415 mm |
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| Price excl. VAT | €2,460 |
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XL6 vs XLP6 vs XLP6TR
| XL6 — sole only | XLP6 — top+sole | XLP6TR — full chamber |
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| Power | 9 kW 3-phase | 9 kW 3-phase | 9 kW 3-phase |
| Chamber | Stone sole | Stone vault + sole | Full stone chamber |
| Topping browning | Slow (convection) | Fast (stone vault) | Fast + constant |
| Heat retention | Good | Very good | Maximum |
| Price excl. VAT | €2,100 | €2,460 (+€360) | €3,000 (+€900) |
| Ideal service | 40-50 covers | 40-70 covers | 60-90 covers intensive |
What restaurateurs ask
- Do I need to adjust baking time compared with a sole-only oven?
- Yes, slightly. The refractory vault speeds up topping and cheese baking. In practice, cut baking time by 30 seconds to 1 minute compared with your sole-only recipe, and watch the cheese colour rather than relying on time alone. After a few batches, the setting becomes intuitive.
- Can the vault burn the toppings if the oven is too hot?
- Yes, at very high temperature (450+°C) and with delicate toppings (rocket, fresh basil), add them after baking or in the last 30 seconds. At the standard working temperature (350-400°C), classic toppings (cheese, vegetables, charcuterie) bake perfectly without burning in 5-6 minutes.
- Can this oven be used for anything other than pizza?
- Yes. Refractory stone (vault + sole) is ideal for artisan bread, focaccias, calzones, tarts and flammekueche. The variable temperature (100-420°C depending on the thermostat) lets you adapt baking to each product type. It is a versatile oven that covers all stone baking, not only pizza.
- What is the difference between the XLP6 in depth and the XLP6L in width?
- Same power (9 kW), same Premium technology (vault+sole), same capacity (6 pizzas). The difference is the footprint: XLP6 (1000×1320 mm, deep) vs XLP6L (1360×960 mm, wide). The choice depends on your kitchen. The €250-290 price difference reflects the more specific format of the XLP6L.
Professional delivery in 48h across mainland France. Recipe training offered on request. Our advisers help you confirm the right range tier for your 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.
