The XL Premium 2-level 2×9-pizza pizza oven is the top of the XL Premium vault+sole range: 18 pizzas per batch, 26.4 kW 3-phase, two independent chambers of 9 pizzas each with refractory stone vault and sole. It is the format for large-scale pizza operations — pizzerias of 150 to 200 covers, intensive pizza delivery dark kitchens, central kitchens or restaurants with several simultaneous services. At 10-12 batches per hour across both levels, the XLP99 can reach 180 to 216 pizzas an hour at cruising pace.
18 Premium pizzas per batch: the maximum production rate
At 9 pizzas per level, the XLP99 approaches the production surface of an industrial conveyor oven, but in a refractory-stone format that keeps artisan quality: golden, crisp sole, toppings cooked and coloured by the heating vault, dough cooked through evenly. Two staggered batches (9 pizzas on the lower level, 9 on the upper, pulled 3 minutes apart) let a pizzaiolo-and-assistant pair keep the flow going without ever waiting — there is always a batch ready while another bakes.
The 26.4 kW 3-phase power (13.2 kW per level, identical to the single-level XLP9) ensures fast heat recovery even after the most loaded batches. The two refractory stone soles and vaults hold their working temperature at 400°C even at a pace of 10 batches an hour. Over a full 3-hour service, that is between 540 and 650 pizzas produced — enough to serve 180 to 200 covers with pizzas as a main course, a full table turn, and margin for delivery.
For which establishment
The XLP99 is the oven for large destination pizzerias (150-200 covers, established reputation) that make pizza their only or main product. It is also the format for high-density urban pizza dark kitchens, which handle 200 to 300 delivery orders an evening (6-11pm) with one or two XLP99 ovens side by side. Another profile: central kitchens of restaurant groups that make pizza bases (dough + sauce + base toppings) for redistribution to stores or final baking at point of sale. Finally, it is the oven of festivals, food events and large-scale caterers that need to produce massively over short windows.
Note: for a production of 200+ covers, a second pizzaiolo or an assistant dedicated to dough stretching and topping becomes essential. Hiring one or two qualified pizzaiolo profiles is often the limiting factor before the equipment itself.
Technical specifications
| Reference | XLP99 |
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| Power | 26.4 kW — 3-phase 400V supply required |
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| Capacity | 2 levels × 9 pizzas = 18 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 × 1,320 × 760 mm |
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| Weight | 175 kg |
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| Price excl. VAT | €5,640 |
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XLP99 vs XLP9 (single level) and XLP99TR
| Model | Levels | Capacity | Chamber | Price excl. VAT |
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| XLP9 | 1 | 9 piz | Vault+sole | €3,120 |
| XLP9TR | 1 | 9 piz | Full chamber | €3,730 |
| XLP99 | 2 | 18 piz (2×9) | Vault+sole | €5,640 |
| XLP99TR | 2 | 18 piz (2×9) | Full chamber | €6,950 |
What restaurateurs ask
- Can 18 pizzas per batch be managed by a single pizzaiolo?
- Technically yes, but it is the ceiling of what a lone pizzaiolo can manage comfortably. In practice, beyond 100 pizzas an hour, a second post dedicated to stretching and topping is essential. The head pizzaiolo runs both oven levels (loading, watching, pulling) while an assistant prepares the bases and toppings in continuous flow. Without that assistant, production is capped by preparation, not the oven.
- Does the XLP99 need a special electrical installation?
- Yes. 26.4 kW 3-phase 400V needs a dedicated three-phase breaker of 3×40 A and a 3-phase cable of at least 10 mm² section from your main board. Have the installation done by a qualified electrician before commissioning. Also check the power available in your electricity contract: 26.4 kW is a significant draw, especially if other three-phase equipment runs at the same time.
- Can two XLP9TR ovens be stacked to get the equivalent of an XLP99TR?
- Yes, with the suitable stands from our pizzeria accessories catalogue. Two stacked XLP9TR give 18 TR pizzas on two levels for about €7,460 (2 × €3,730), slightly more expensive than the XLP99TR (€6,950). The advantage of stacking is modularity: each level can run alone or be moved independently. The advantage of the integrated XLP99TR is simplified installation (one piece of equipment, one connection) and a slightly smaller footprint.
- What is the difference between the XLP99 and XLP99TR for a 200-cover service?
- At 200 covers, the XLP99 runs at its maximum: 15 to 20 openings an hour across both levels. In standard vault+sole service, the chambers can lose 30 to 60°C per opening. The XLP99TR (full chamber, €6,950) limits this loss to 10-20°C. For 200 covers with two continuous services a day, the extra €1,310 for the TR is quickly recouped in baking constancy and reduced energy losses from reheating.
Professional delivery in 48h across mainland France. Recipe training offered on request. For large pizzeria or dark-kitchen projects, our team can help size the full installation (ovens, hoods, electrical network) 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.
