The XL Premium TR 6-pizza pizza oven in depth is the reference oven for intensive-production pizzerias that want no compromise on thermal constancy. The chamber is fully refractory stone — sole, vault and walls — creating an exceptional thermal flywheel. At 9 kW 3-phase 400V, this oven holds its working temperature even after 30 consecutive door openings, which is the challenge of peak services at 60-90 covers.
What "full chamber" changes versus standard Premium
The standard XLP6 (€2,460) has a refractory stone vault and sole. The XLP6TR (this model) adds refractory side walls, significantly increasing the total mass of stone in the chamber. This added mass acts as a thermal-energy reservoir: the stone stores heat during preheating and releases it evenly throughout the service, even during a series of rapid openings.
In practical terms: during a 2-hour service at 60 covers with one pizza per cover, the 20 to 24 batches of 6 pizzas mean 80 to 96 door openings. The XLP6TR delivers the last batch at the same quality as the first. The standard XLP6 may show a slight quality drop-off by the end of service if openings have been very rapid and frequent.
The 125 kg weight confirms the quantity of stone aboard. For comparison, the standard XLP6 weighs about 77 kg — the extra 48 kg is pure refractory stone. It is a heavier oven to install but higher-performing over the long term.
High-temperature Neapolitan service
Authentic Neapolitan pizza (STG) bakes at 430-480°C in 60 to 90 seconds in a wood oven. Electric does not exactly reproduce that condition (more even temperature, without the direct wood flame), but the XLP6TR comes closest: the full stone chamber creates uniform radiation across the whole surface and holds the high temperature despite frequent openings. Neapolitan pizzerias working electric almost systematically choose the full-chamber (TR) range for this reason.
At 420-450°C with a full chamber, a thin Neapolitan pizza bakes in 90 to 120 seconds with well-risen, lightly charred edges (the Neapolitan "cornicione"), a golden sole and melting toppings. This result is impossible to achieve consistently with a sole-only or even standard vault+sole oven at high cadence.
For which establishment
The XLP6TR is the choice of serious artisan pizzerias with 50 to 90 covers per service, and restaurants positioning pizza as a premium flagship product. It is also the oven of certified or in-certification Neapolitan pizzerias (AVPN, AVPN-associated) seeking the electric oven closest to traditional wood-oven conditions.
Technical specifications
| Reference | XLP6TR |
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| Power | 9 kW — 3-phase 400V supply required |
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| Capacity | 1 level — 6 pizzas Ø 33 cm in depth |
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| Baking chamber | Full refractory stone chamber (TR) |
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| Dimensions (W × D × H) | 1,000 × 1,320 × 415 mm |
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| Weight | 125 kg |
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| Price excl. VAT | €3,000 |
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XL6 → XLP6 → XLP6TR
| XL6 — sole only | XLP6 — top+sole | XLP6TR — full chamber |
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| Power | 9 kW 3-phase | 9 kW 3-phase | 9 kW 3-phase |
| Heat retention | Good | Very good | Maximum |
| Intensive Neapolitan | Possible at moderate pace | Possible at moderate pace | Recommended |
| Weight | 130 kg | ≈77 kg | 125 kg |
| Price excl. VAT | €2,100 | €2,460 | €3,000 |
| Ideal service | 40-60 covers | 40-70 covers | 50-90 covers intensive |
What restaurateurs ask
- Is the full TR chamber necessary to make Neapolitan pizza?
- For sustained-pace Neapolitan production (15+ pizzas/hour at 430-480°C), the full chamber is strongly recommended for its thermal inertia. For 5 to 10 Neapolitan pizzas an hour at a spaced pace, the standard XLP6 can suffice with a longer preheat and closer attention to holding temperature.
- Can the XLP6TR run below 300°C for bread or thick-base pizzas?
- Yes. The thermostat is adjustable across the oven's full temperature range (generally 50-450°C). The full stone chamber is especially beneficial for artisan bread at 220-260°C because the thermal inertia holds a stable heat over long baking periods (20-30 min for a loaf). It is a versatile oven that excels at high and low temperature.
- Should the TR preheat longer than the standard?
- Yes, 35 to 45 minutes are needed to reach 400°C with the XLP6TR (vs 20-30 min for the standard). This longer preheat is the only downside of the extra refractory mass. In practice, light the oven 45 min before service opens and it will hold a stable temperature for the whole service.
- What is the difference between the XLP6TR (depth) and XLP6LTR (width)?
- Same technology (full TR chamber), same power (9 kW 3-phase). The only difference is the footprint: the XLP6TR is 1000×1320 mm (deeper than wide), the XLP6LTR is 1360×960 mm (wider than deep). Choose by your kitchen geography. The XLP6LTR costs €190 more for the wide format.
Professional delivery in 48h across mainland France. Recipe training offered on request. Our team helps you confirm whether the full TR chamber is justified for your service profile 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.
