The XL Premium 6-pizza wide pizza oven combines two advantages: Premium baking quality (refractory stone vault and sole) and a compact depth (just 960 mm). For kitchens where the oven zone is shallow — a limited cooking line, an L-shaped worktop, required rear access to the oven — this model is the Premium answer. It costs €290 more than the standard deep XLP6 (1320 mm), a premium justified solely by the geographic constraint of your kitchen.
Wide format: 6 pizzas in 960 mm of depth
The deep XLP6 (1000×1320 mm) lays out its 6 pizzas in 2 columns × 3 rows. The wide XLP6L (1360×960 mm) lays them in 3 columns × 2 rows. The result is identical in capacity — 6 pizzas at once — but the footprint is reversed. Where the XLP6 occupies 1320 mm from wall to worktop edge, the XLP6L takes only 960 mm. Those 360 mm saved in depth are sometimes the difference between an oven that fits and one that blocks a service walkway or oversteps the allocated zone.
Baking quality is identical between the two models: same power (9 kW 3-phase), same vault+sole refractory stone technology, same result on the plate. The vault browns the toppings and cheese evenly, the sole crisps the dough. The format does not affect baking.
XLP6L vs XLP6LTR: choosing by service intensity
The XLP6L (this model, €2,750) suits moderate services: 20 to 50 pizzas per service, batches at least 2 to 3 minutes apart. The standard vault+sole offers very good heat retention for this pace. If your service is more intense — back-to-back batches at 5-6 min with no pause for 2 hours, 60+ pizzas per service — the XLP6LTR (€3,190) with full stone chamber is preferable for its maximum thermal inertia. €440 more never to wait for the oven to recover temperature.
For which establishment
The XLP6L targets two main profiles. First, the open-kitchen restaurant or one with a counter visible from the room: the reduced depth (960 mm) integrates easily into a cooking line visible to customers, without overflowing the planned zone. Second, the existing restaurant adding a pizza oven to an already-fitted kitchen: the 960 mm depth is easier to slot in than a 1320 mm oven, with no major change to the existing layout.
Premium quality (vault+sole) remains essential for both profiles: if you install a visible pizza oven or one in a quality restaurant, baking with a vault is a selling point that sole-only cannot offer.
Technical specifications
| Reference | XLP6L |
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| Power | 9 kW — 3-phase 400V supply required |
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| Capacity | 1 level — 6 pizzas Ø 33 cm wide (3×2) |
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| Baking chamber | Refractory stone top + sole |
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| Dimensions (W × D × H) | 1,360 × 960 × 415 mm |
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| Price excl. VAT | €2,750 |
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XLP6 deep vs XLP6L wide
| XLP6 — in depth | XLP6L — in width |
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| Power | 9 kW 3-phase 400V | 9 kW 3-phase 400V (identical) |
| Capacity | 6 pizzas (2×3) | 6 pizzas (3×2) |
| Dimensions (W × D × H) | 1,000 × 1,320 × 415 mm | 1,360 × 960 × 415 mm |
| Depth required | 1,320 mm | 960 mm (–360 mm) |
| Width required | 1,000 mm | 1,360 mm (+360 mm) |
| Price excl. VAT | €2,460 | €2,750 (+€290) |
| Ideal for | Standard kitchen | Shallow kitchen, pass line |
What restaurateurs ask
- Why does the XLP6L cost €290 more than the XLP6 for the same capacity?
- The price difference reflects the chamber's specific format and its more limited demand. In pizza production terms, the two ovens are equivalent. The premium should be weighed against the benefit: integration into a shallower kitchen with no change to the existing layout.
- Does the 3×2 layout also allow Ø 40 cm pizzas?
- In 3 columns × 2 rows for Ø 33 cm, the chamber is 1360 mm wide. For Ø 40 cm, 3 pizzas across need about 1200 mm of width — feasible in this oven. In depth (2 rows), 2×40 cm = 800 mm within the 960 mm available. Contact us to confirm your exact configuration for your pizza format.
- Is this model suitable for a food truck or temporary setup?
- The reduced depth (960 mm) is an advantage for narrow spaces like food trucks or event stands. The 3-phase 400V supply remains a constraint to manage — check that your generator or mobile installation supports 9 kW on 3-phase 400V before buying.
- What is the difference between the XLP6L and XLP6LTR?
- XLP6L (this model): refractory stone vault + sole (standard top+sole). XLP6LTR: full stone chamber (TR). Same wide format, same power. €440 difference for maximum heat retention with the TR. For a moderate service (20-50 pizzas/service), the XLP6L is amply enough.
Professional delivery in 48h across mainland France. Recipe training offered on request. Our advisers help you confirm the XLP6L's fit in your kitchen 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.
