The MASTER 6-pizza pizza oven in depth extends MASTER technology (elements cast in the refractory stone) to a 6-simultaneous-pizza format. On a 1100 × 1360 mm sole, the elements cast into the mass of stone guarantee the same temperature to the square millimetre, whether at the centre of the sole or in the furthest corners — where conventional ovens always show a slight differential. At 9.6 kW 3-phase for 6 pizzas, it is the reference format for a pizzeria of 60 to 80 covers that makes baking excellence its main argument.
Elements in the stone over a large surface: the 6-pizza challenge
In large-sole pizza ovens (6 pizzas and more), thermal uniformity is the major technical challenge. A 1100 × 1360 mm sole represents about 1.5 m² of refractory surface. In a conventional oven, the elements rarely cover that whole surface uniformly: they are laid out in a U or serpentine, and the heat must diffuse from the elements to the uncovered areas. As a result, the centre of the sole is hotter than the corners, and the pizzas at the ends bake differently from those in the centre.
With MASTER technology, the elements are cast into the thickness of the stone across the whole surface. The heat source IS the stone — there is no area closer to or further from the elements. The 6 pizzas receive exactly the same sole heat, whatever their position. Over a service of 60 to 80 covers (60 to 72 pizzas an hour), this constancy translates into a "perfect pizza" rate systematically higher than in any other type of electric oven.
MASTER6 vs XLP6TR: how to choose?
The XLP6TR (full chamber, €3,000) offers maximum thermal inertia thanks to the full stone chamber — walls, vault and sole. The technology is different: the sole is conventional refractory stone, but the whole thermal environment is stone. The MASTER6 (€4,050, i.e. €1,050 more) has a sole with integrated elements — no TR walls, but absolute sole uniformity. The MASTER6 beats the XLP6TR on surface uniformity. The XLP6TR beats the MASTER6 on overall heat retention at door opening. For an intense service with many openings, the TR has the advantage. For a pizzeria that wants the most perfect bake possible with no compromise, the MASTER6 is the choice.
For which establishment
The MASTER6 is the format for pizzerias of 60 to 80 covers that position themselves on quality rather than volume. It is the oven of STG (Specialità Tradizionale Garantita) and AVPN (certified Neapolitan) pizzaioli working at 450+°C, for whom sole uniformity is a non-negotiable criterion. It is also the oven of fine-dining restaurants offering pizza as a main course (pizza tasting menu, premium pizza list) that cannot afford a single sub-optimal pizza.
Technical specifications
| Reference | MASTER6 |
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| Power | 9.6 kW — 3-phase 400V supply required |
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| Capacity | 1 level — 6 pizzas Ø 33 cm at once |
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| Heating technology | Elements cast in the refractory stone (MASTER) |
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| Dimensions (W × D × H) | 1,100 × 1,360 × 400 mm |
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| Price excl. VAT | €4,050 |
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MASTER6 and 6-pizza alternatives
| Model | Technology | Power | Uniformity | Price excl. VAT |
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| XLP6 | Classic vault + sole | 9 kW 3-phase | Very good | €2,460 |
| XLP6TR | Classic full chamber | 9 kW 3-phase | Excellent + max inertia | €3,000 |
| MASTER6 | Elements in the stone | 9.6 kW 3-phase | Maximum (100%) | €4,050 |
What restaurateurs ask
- Does MASTER technology really change quality on 6 pizzas?
- Yes, especially on edge pizzas (the two pizzas at the ends of the sole). In a conventional 6-pizza oven, edge pizzas typically receive 5 to 15% less sole heat than the centre pizzas, because they are further from the element zones. In the MASTER6, edge pizzas receive exactly the same heat as centre pizzas. For a pizzaiolo controlling each pizza individually, this uniformity simplifies service: no need to watch the edges, no manual rotation to compensate.
- Does the MASTER6 consume more electricity than the XLP6?
- The installed power is slightly higher (9.6 kW vs 9 kW for the XLP6), but real consumption depends on use. MASTER technology is thermally efficient: as the heat is produced in the stone directly, there are fewer radiation losses from the elements into the chamber. In practice, the MASTER6's real consumption is comparable to the XLP6TR, with better uniformity in compensation.
- Can the MASTER6 be used for other bakes (focaccia, calzone)?
- Yes. The MASTER sole uniformity benefits any product needing an even sole: focaccias, savoury tarts, calzones, flatbreads. For leavened breads in particular, an even sole avoids the over-baking spots that can form in conventional element ovens. The MASTER6 is versatile for any bakery or pizza product.
- What is the lead time for a MASTER6?
- MASTER ovens are high-end made-to-order equipment. The standard lead time is 48h to 5 working days depending on stock availability. For fixed-date opening projects, contact us as early as possible to secure your delivery. Use the contact form to check availability.
Professional delivery in 48h across mainland France (subject to availability). Recipe training offered on request. Our advisers help you validate MASTER6 vs XLP6TR for your 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.
