The XL Premium 2-level 2×6-pizza wide pizza oven is the solution for pizzerias that need maximum Premium capacity (12 pizzas per batch, refractory vault and sole on each level) in a kitchen with limited available depth. Where the deep XLP66 needs 1320 mm of clearance behind the worktop, the XLP66L installs with only 960 mm — 360 mm less. In exchange, it is wider: 1360 mm instead of 1000 mm. This trade-off is exactly what long, L-shaped or corridor kitchens ask for, where the wall is close but the circulation aisle is wide.
Wide vs depth format: same oven, different orientation
The XLP66L and the XLP66 produce exactly the same thing: 12 pizzas per batch, refractory stone vault and sole, 18 kW 3-phase, two independent levels. The difference is purely dimensional: the 6 pizzas of each level are arranged side by side in width (1360 mm wide × 960 mm deep) rather than in depth (1000 mm wide × 1320 mm deep). The refractory sole and vault work identically in both formats — it is the same baking technology in a different body.
The power stays 18 kW 3-phase (9 kW per level), identical to the XLP66. The production rhythm is the same: 10 to 12 batches per hour per level at cruise, i.e. 120 to 144 pizzas an hour across both levels combined. For 100 to 130 covers per service, that is enough with staggered management of both levels by a head pizzaiolo.
For which establishment
The XLP66L is the format for pizzerias in long premises — former shops, narrow street fronts, corridor kitchens — where the available depth does not exceed 1100-1150 mm behind the worktop. It is also the format for restaurants with an L-shaped kitchen whose return wall is close: the XLP66L fits in naturally. Note: this format needs 1360 mm of available width, which can be constraining if the kitchen is compressed in width. Before ordering, measure your available space precisely and check the position of the extraction hood.
Technical specifications
| Reference | XLP66L |
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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) | 1,360 × 960 × 750 mm |
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| Weight | 172 kg |
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| Price excl. VAT | €4,560 |
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XLP66 (depth) vs XLP66L (width)
| XLP66 — depth | XLP66L — width |
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| Capacity | 12 piz (2×6) | 12 piz (2×6) |
| Power | 18 kW 3-phase 400V | 18 kW 3-phase 400V (identical) |
| Chamber | Stone vault + sole | Stone vault + sole (identical) |
| Dimensions | 1,000 × 1,320 × 750 mm | 1,360 × 960 × 750 mm |
| Depth required | 1,320 mm + clearance | 960 mm + clearance |
| Width required | 1,000 mm | 1,360 mm |
| Price excl. VAT | €3,960 | €4,560 (+€600) |
What restaurateurs ask
- Why does the wide format cost €600 more than the depth format?
- The wide format needs a different body design to distribute the heating elements and refractory stone across a width of 1360 mm. Construction is slightly more complex than the standard depth format. The extra €600 does not reflect a difference in baking quality — both formats produce identical results — but a manufacturing-cost difference of the alternative format.
- Can you load from the left or right in the XLP66L?
- The XLP66L door opens across the full width (1360 mm). Access is from the front, which may need more space in front of the oven than a depth format where you load directly from the side. Allow at least 800 mm of clearance in front of the oven so the pizzaiolo can work comfortably with an 800-900 mm handled peel.
- Does the hood need to be wider for the XLP66L?
- Yes. The hood must cover at least the width of the oven: 1360 mm. It will therefore be wider than for a depth XLP66 (1000 mm). If you already have a 1000 mm hood, it will need replacing or extending. Factor this cost into your overall installation budget.
- Can both levels run at different temperatures?
- Yes. Identically to the XLP66, each level of the XLP66L is independent with its own thermostat. You can set the lower to 410°C for an express Neapolitan and the upper to 350°C for a thick-base pizza. It is one of the major advantages of 2-level Premium ovens over large single chambers.
Professional delivery in 48h across mainland France. Recipe training offered on request. Before any XLP66L order, check the available width in your kitchen: 1360 mm minimum. Our advisers help you validate the layout 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.
