The XL Premium TR pizza oven is the full refractory stone chamber version of the XL Premium range. Where the standard XLP4 (€1,990) has a refractory stone vault and sole, the XLP4TR surrounds the pizza with refractory stone on every active surface. This extra refractory mass creates a far larger thermal reservoir — and it is that reservoir that makes the difference during intensive service with very frequent door openings.
Why refractory mass changes everything in intensive service
Every door opening causes a temperature drop in the chamber. Cold air enters, heat escapes. In an oven with little refractory mass (sole only, or a light vault+sole), this recovery takes 2 to 4 minutes after a series of openings. In a full stone chamber oven (TR), the accumulated refractory mass acts as a thermal flywheel: the chamber temperature drops only 20 to 30°C where a standard oven loses 60 to 100°C in the same conditions.
In practice: over a 2-hour service with a batch of 4 pizzas every 5-6 minutes (i.e. 20 to 24 batches, 80 to 96 door openings), the XLP4TR holds an even baking temperature from the first to the last pizza. The standard XLP4 may show baking-quality variation by the end of service if openings have been very frequent.
For Neapolitan service at 450-480°C, the TR's stone volume holds the heat needed even after 30 consecutive door openings. A standard oven at that temperature would lose several tens of degrees per series of openings — incompatible with a 60 to 90-second Neapolitan bake.
For which type of service
The XLP4TR targets establishments with frequent, continuous pizza production, a requirement for constant quality throughout the service, and ideally a high-temperature pizza approach (420-480°C). Authentic Neapolitan pizzerias, fine-dining restaurants offering pizza as a flagship product, and establishments with relatively high throughput (30 to 60 pizzas per service at a sustained pace) benefit most from the XLP4TR.
For a mixed restaurant with 10 to 20 pizzas per service at a spaced pace, the standard XLP4 is enough and €400 cheaper. The TR is an investment justified by intensive use and quality requirement — not by nominal capacity alone.
The 125 kg weight (vs ≈77 kg for the standard XLP4) reflects the extra refractory stone. Plan a solid floor and sufficient access for delivery and installation.
Technical specifications
| Reference | XLP4TR |
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| Power | 6 kW — 3-phase 400V supply required |
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| Capacity | 1 level — 4 pizzas Ø 33 cm at once |
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| Baking chamber | Full refractory stone chamber (TR) |
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| Dimensions (W × D × H) | 1,000 × 960 × 415 mm |
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| Weight | 125 kg |
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| Price excl. VAT | €2,390 |
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Standard XLP4 vs full-chamber XLP4TR
| XLP4 — top+sole | XLP4TR — full chamber |
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| Power | 6 kW 3-phase 400V | 6 kW 3-phase 400V (identical) |
| Baking chamber | Stone vault + sole | Full stone chamber (TR) |
| Refractory mass | Medium | Maximum |
| Weight | ≈77 kg | 125 kg (+48 kg of stone) |
| Heat retention | Good | Maximum |
| Price excl. VAT | €1,990 | €2,390 (+€400) |
| Ideal service | 15-30 piz/service, moderate pace | 30-60 piz/service, intensive |
What restaurateurs ask
- Does the full TR chamber mean the side walls are also stone?
- Yes. The TR model (Tutte Refrattarie — fully refractory) surrounds the baking chamber with refractory materials on every active surface: sole, vault and side walls. This configuration maximises thermal mass and infrared radiation onto the pizza from all directions.
- Is preheating longer for the TR?
- Yes, slightly. With more refractory mass to heat, the XLP4TR's preheat takes 30 to 40 minutes to reach 380-400°C (versus 20-30 min for the standard). This extra time is the price of thermal inertia. Once at temperature, that inertia is the decisive advantage throughout the service.
- Can the XLP4TR reach 480°C for Neapolitan pizza?
- XL Premium TR range models are generally adjustable up to 450-480°C depending on the version. Check the maximum temperature range with our team before buying if very high-temperature Neapolitan pizza is your main use.
- Is the quality difference visible to customers?
- In normal service with spaced batches, the difference between XLP4 and XLP4TR is subtle. It becomes significant during a rush where batches follow every 5-6 min for 1 to 2 hours. The XLP4TR then holds constant quality from the 1st to the 40th pizza, where the XLP4 may show a slight drop-off by the end of service.
Professional delivery in 48h across mainland France. Recipe training offered on request. Our advisers help you decide whether the TR is justified for your service volume 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.
