The MASTER 9-pizza pizza oven is the maximum single-level configuration of the MASTER range: 9 simultaneous pizzas on a 1460 × 1460 mm sole, with the elements cast throughout the mass of refractory stone. Over a surface of almost 2.1 m², MASTER technology guarantees the same temperature to the square millimetre — from the centre pizza to the pizza in the furthest corner. It is the format for pizzerias producing 90 to 110 covers per service that refuse any compromise on baking constancy.
9 MASTER pizzas: the challenge of uniformity over a large surface
On a 1460 × 1460 mm sole, thermal uniformity is the hardest technical challenge to solve. In a conventional 9-pizza oven, the distance between the centre of the sole (hottest zone, near the elements) and the corners can reach 70 to 100 cm. With a refractory stone thermal conductivity of the order of 0.5 to 1 W/(m·K), this distance translates into a 15 to 30°C differential between centre and corners in normal service. The pizzas in the corners bake more slowly, less uniformly, with a less crisp sole.
With the MASTER9, the elements are cast in the stone across the whole 1460 × 1460 mm sole surface. The heat source is everywhere simultaneously. The temperature differential between the centre and the corners of the sole is virtually zero: less than 2 to 3°C in steady state. Over 9 simultaneous pizzas, this means the left-corner pizza and the centre pizza bake identically, with no manual rotation, no individual watching of each pizza. The pizzaiolo can run 9 pizzas as if running a single one.
For which establishment
The MASTER9 is the format for ambitious pizzerias wanting MASTER quality with a volume of 90 to 110 covers per service. It is also the oven for pizza competitions (or establishments whose reputation rests on a recognised pizza standard): a MASTER sole achieves a baking constancy that is hard to reproduce in a conventional oven. Finally, it is the choice for fine-dining restaurants or high-end caterers offering pizza as a signature dish at major events — the MASTER9 can produce 90 to 108 perfect pizzas an hour.
Technical specifications
| Reference | MASTER9 |
|---|
| Power | 14.4 kW — 3-phase 400V supply required |
|---|
| Capacity | 1 level — 9 pizzas Ø 33 cm at once |
|---|
| Heating technology | Elements cast in the refractory stone (MASTER) |
|---|
| Dimensions (W × D × H) | 1,460 × 1,460 × 400 mm |
|---|
| Price excl. VAT | €4,920 |
|---|
MASTER9 and 9-pizza alternatives
| Model | Technology | Power | Sole uniformity | Price excl. VAT |
|---|
| XL9 | Classic sole | 13.2 kW 3-phase | Good | €2,520 |
| XLP9 | Classic vault + sole | 13.2 kW 3-phase | Very good | €3,120 |
| XLP9TR | Classic full chamber | 13.2 kW 3-phase | Excellent + max inertia | €3,730 |
| MASTER9 | Elements in the stone | 14.4 kW 3-phase | Maximum (100%) | €4,920 |
What restaurateurs ask
- Does MASTER technology degrade over time?
- No. The elements cast in the stone are protected from the baking-chamber environment — they are not exposed to baking residue, moisture or physical shocks (peel knocks). Their lifespan is generally longer than that of conventional exposed elements. In daily intensive use (2 services/day), expect 10 to 15 years of life with no degradation of MASTER performance.
- Does the MASTER9 need specific sole maintenance?
- No. The MASTER sole is cleaned like any refractory stone sole: soft wire brush after full cooling, scraping of carbonised residue. The stone is self-cleaning at high temperature in normal use. Never use water or detergents on refractory stone, whether MASTER or conventional.
- Is there a difference between MASTER9 and MASTER44 for a high-throughput restaurant?
- The MASTER9 (1 level, 9 piz, €4,920) and the MASTER44 (2 levels, 8 piz, €5,460) have similar throughput but different uses. The MASTER9 produces 9 piz in one batch in a single chamber — simple management, ideal if your service is well paced. The MASTER44 produces 8 piz over two levels manageable in staggered mode — ideal for continuous flow or for two pizza types in parallel. The MASTER44 is €540 more expensive but offers the flexibility of two independent levels.
- Can the MASTER9 be used for Neapolitan pizza at 460°C?
- Yes. The MASTER9 is designed to reach 500°C. At 460°C, the 1460 × 1460 mm MASTER sole is at 460°C uniformly across its whole surface — where a conventional oven can have 440°C in the corners and 480°C in the centre. For Neapolitan, this uniformity is critical: it guarantees a perfect 60 to 90-second bake on all 9 simultaneous pizzas, whatever their position on the sole.
Professional delivery in 48h across mainland France (subject to availability). Recipe training offered on request. For high-end 9-pizza pizzeria projects, our advisers help you compare the MASTER9 and its alternatives 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.
