The MASTER 6-pizza wide pizza oven brings MASTER technology — elements cast in the mass of refractory stone, absolute thermal uniformity — into a format suited to kitchens with limited depth. Where the deep MASTER6 needs 1360 mm of clearance, the MASTER6L installs with only 1000 mm of depth. In exchange, it is wider: 1460 mm. The power is slightly higher (9.9 kW vs 9.6 kW for the MASTER6) to cover the same total refractory surface in a different orientation.
Same technology, different geometry
The MASTER6L and the MASTER6 produce exactly the same baking quality: elements cast in the refractory stone across the whole sole surface, zero hot spots, zero cold spots, 6 simultaneous pizzas with a sole at the same temperature to the millimetre, whether at the centre or the corners. The difference is purely dimensional: the 6 pizzas are laid side by side in width in the MASTER6L (1460 × 1000 mm) rather than in depth in the MASTER6 (1100 × 1360 mm).
The 9.9 kW power (versus 9.6 kW for the MASTER6) is a consequence of the geometry: the wide sole layout needs slightly more power to hold uniformity over the longest dimension (1460 mm). The MASTER elements are adapted to each format to guarantee uniformity in both orientations.
When to choose the MASTER6L over the MASTER6
The choice between MASTER6 (depth) and MASTER6L (width) is purely a question of kitchen constraint, not performance. Both deliver the same MASTER baking quality. If your kitchen has 1000 mm or less of available depth behind the worktop — but 1460 mm of free width — the MASTER6L is the solution. If you have 1360 mm of depth but the width is constrained, take the MASTER6. If you have space both ways, the deep MASTER6 is €300 cheaper (€4,050 vs €4,350).
For which establishment
The MASTER6L is for the same profile as the MASTER6 — fine-dining pizzerias, high-end Italian restaurants, certified STG/AVPN pizzaioli — but in premises whose kitchen is long or whose worktop access is limited in depth. It is also the format for chefs who want to install MASTER in an existing kitchen without changing their worktop dimensions: 1000 mm of depth is a standard dimension for many in-line professional kitchens.
Technical specifications
| Reference | MASTER6L |
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| Power | 9.9 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) | 1,460 × 1,000 × 400 mm |
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| Price excl. VAT | €4,350 |
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MASTER6 (depth) vs MASTER6L (width)
| MASTER6 — depth | MASTER6L — width |
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| Power | 9.6 kW 3-phase 400V | 9.9 kW 3-phase 400V |
| Capacity | 6 piz at once | 6 piz at once |
| Technology | Elements in the stone | Elements in the stone (identical) |
| Baking quality | Maximum uniformity | Maximum uniformity (identical) |
| Dimensions | 1,100 × 1,360 × 400 mm | 1,460 × 1,000 × 400 mm |
| Depth required | 1,360 mm + clearance | 1,000 mm + clearance |
| Price excl. VAT | €4,050 | €4,350 (+€300) |
What restaurateurs ask
- Is the MASTER6L's baking quality identical to the MASTER6?
- Yes, absolutely. Both models use the same MASTER technology (elements cast in the refractory stone) adapted to their respective format. The sole's thermal uniformity is identical in both cases. The only impact of orientation is the chamber's width and depth — which can slightly influence steam behaviour when baking very high-hydration doughs, but imperceptibly in normal use.
- Does the hood need to suit the MASTER6L?
- Yes. The hood must cover the full width of the MASTER6L: 1460 mm minimum. If you move from a MASTER6 (1100 mm wide) to a MASTER6L (1460 mm), your hood must be replaced or extended. Check the dimensions and airflow (500 m³/h minimum recommended for a 6-pizza oven) with a kitchen ventilation installer.
- Is the MASTER6L stand compatible with standard stands?
- The MASTER6L is 1460 mm wide — check the compatibility of the stands in our pizzeria accessories catalogue. Some stands are designed for 1460 mm width (MASTER9 and MASTER6L range). A poorly suited stand can be dangerous for an oven of this size. Contact us for a compatibility check before buying.
- Can I order the MASTER6L and MASTER6 to compare before deciding?
- We do not offer a trial or return system on professional ovens. However, our team can put you in touch with restaurateurs using one or the other format, or arrange a demonstration visit at a partner distributor. Contact us via the form.
Professional delivery in 48h across mainland France (subject to availability). Recipe training offered on request. To choose between MASTER6 and MASTER6L for your kitchen layout, our advisers help you measure and validate 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.
