The XL Premium 2-level 2×6-pizza pizza oven is the reference format for large pizzerias (100 to 130 covers) that want Premium baking quality — refractory stone vault and sole on each level — with the throughput of an organised production. At 18 kW 3-phase, two chambers of 6 pizzas each, managed in staggered mode by an experienced pizzaiolo, produce 12 pizzas every 5 to 6 minutes — i.e. 120 to 144 pizzas an hour at cruising pace. It is the "production hub" of serious pizzerias.
12 Premium pizzas: two independent vault+sole levels
The advantage of the XLP66 over a single-chamber 12-pizza oven is fundamental: two independent chambers mean two thermostats, two possible baking regimes. Lower level at 400°C for thin fast-bake Neapolitan pizzas (90-120 seconds); upper level at 340°C for thicker-dough pizzas needing 5-6 minutes. The pizzaiolo segments production by order without slowing the service. The refractory vault of each level ensures the toppings are cooked and browned from above, as in a traditional professional oven.
The 18 kW 3-phase power (9 kW per level) ensures fast heat recovery after each batch. Even at a sustained pace (10 batches an hour per level), the sole and vault hold their working temperature. Over a full 3-hour service, the XLP66 can produce 360 to 430 pizzas — enough for 120 to 140 covers, with margin to absorb peaks of simultaneous orders.
For which establishment
The XLP66 is the oven for established pizzerias with a loyal clientele and a capacity of 100-130 covers. It is also the format for Italian restaurants where pizza represents 60% or more of orders. Another profile: pizza delivery dark kitchens in the urban periphery, which must output 80 to 100 pizzas an hour in continuous production (6-11pm) without the constraints of a dining room. The depth format (1000 × 1320 mm) suits in-line or L-shaped kitchen plans, often deeper than wide.
Technical specifications
| Reference | XLP66 |
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| Power | 18 kW — 3-phase 400V supply required |
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| Capacity | 2 levels × 6 pizzas = 12 pizzas at once |
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| Baking chamber | Refractory stone top + sole (each level) |
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| Dimensions (W × D × H) | 1,000 × 1,320 × 750 mm |
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| Weight | 170 kg |
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| Price excl. VAT | €3,960 |
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XLP66 and alternatives
| Model | Levels | Capacity | Chamber | Price excl. VAT |
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| XL66 | 2 | 12 piz (2×6) | Sole only | €3,360 |
| XLP66 | 2 | 12 piz (2×6) | Vault+sole | €3,960 |
| XLP66TR | 2 | 12 piz (2×6) | Full chamber | €4,800 |
| XLP66L | 2 | 12 piz (2×6 wide) | Vault+sole | €4,560 |
| XLP99 | 2 | 18 piz (2×9) | Vault+sole | €5,640 |
What restaurateurs ask
- How do I run two levels at once with a single pizzaiolo?
- The standard technique is to stagger batches by 2 to 3 minutes: load the lower level, then 2-3 minutes later load the upper. When the lower batch is ready (5-6 min), pull it and reload immediately, then 2-3 min later the upper. This staggered rhythm lets one pizzaiolo run both levels with no idle time — the oven runs in continuous flow. Beyond 100 pizzas/hour, a second post for dough stretching becomes necessary.
- Does the XLP66 need a bigger hood than the XLP6?
- Yes, the extraction surface must cover both levels. Allow a hood at least 1000 × 1320 mm deep, with a minimum airflow of 500 m³/h to capture vapours from both chambers open at once. Consult a kitchen ventilation installer for precise sizing to your configuration.
- Can anything other than pizza be baked in the XLP66?
- Yes. Each level can bake anything that withstands the radiant heat of stone: focaccias, flatbreads, calzones, tray lasagne. The refractory sole is particularly suited to breads and leavened dough. A level set to 280-320°C can also reheat pre-cooked preparations without drying them out.
- What is the difference with the XLP66TR at a normal 100-cover service?
- For a steady-paced service (one batch every 5-6 min per level), the difference between XLP66 and XLP66TR is imperceptible — both hold their temperature. The difference shows in intensive service (close batches, 10 consecutive minutes of rush): the TR loses 10-15°C per opening versus 30-50°C for the standard. If you regularly expect evenings of 130-150 covers, the TR is worth the extra €840.
Professional delivery in 48h across mainland France. Recipe training offered on request. Our advisers help you choose between the XLP66 and XLP66TR for your pizzeria project 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.
