The XL Premium TR 9-pizza pizza oven is the pinnacle of the single-level XL range: full refractory stone chamber, 13.2 kW 3-phase, 9 pizzas at once, in a 1360 × 1320 mm format. It is the oven for pizzerias that refuse any compromise: every pizza of the service, from the first to the last, must be identical in baking quality, whatever the intensity of the rush. The full stone chamber creates the thermal inertia that makes this possible.
Full chamber + 9 pizzas: the combination of excellence
At 9 pizzas per batch with the door opening 10 to 12 times an hour, the chamber undergoes 80 to 96 thermal shocks per hour of service. In a standard vault+sole oven, each opening causes a drop of 40 to 80°C. In the full TR chamber, the total refractory mass (sole, vault AND side walls) absorbs that thermal shock and compensates it in a few seconds: the temperature falls only 15 to 25°C per opening. Over an hour of intense service, that is the difference between an identical bake from the 1st to the 108th pizza, and a variable bake that degrades progressively.
The 13.2 kW 3-phase power remains identical to the standard XLP9. The difference is not in the power (the temperature rise is the same) but in the conservation of that temperature: the TR conserves it, the standard recovers it. This nuance is noticeable at high throughput and imperceptible at a moderate pace.
For which establishment
The XLP9TR is the choice of high-volume pizzerias running at 90-120 covers per service with two services in the day: busy lunch and dinner. It is also the oven of certified Neapolitan pizzerias (AVPN) working at 450-480°C that need the temperature to stay at that precise level even during a series of 15 to 20 openings in 10 minutes. Finally, it is the format for pizza dark kitchens operating 6pm to 11pm in continuous flow with no break.
The 125 kg weight (higher than the standard XLP9 at ≈77 kg) indicates the quantity of stone aboard. This weight requires a solid floor and suitable delivery access. It is also a sign of durability: this oven is designed to last years in daily intensive use.
Technical specifications
| Reference | XLP9TR |
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| Power | 13.2 kW — 3-phase 400V supply required |
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| Capacity | 1 level — 9 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) | 1,360 × 1,320 × 415 mm |
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| Weight | 125 kg |
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| Price excl. VAT | €3,730 |
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XLP9 vs XLP9TR
| XLP9 — top+sole | XLP9TR — full chamber |
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| Power | 13.2 kW 3-phase 400V | 13.2 kW 3-phase 400V (identical) |
| Chamber | Stone vault + sole | Full stone chamber (TR) |
| Heat retention | Very good | Maximum |
| Weight | ≈77 kg | 125 kg |
| Price excl. VAT | €3,120 | €3,730 (+€610) |
| Ideal service | 70-100 covers, moderate to sustained | 90-120 covers, intensive continuous |
What restaurateurs ask
- Is the XLP9TR really necessary for a Neapolitan pizzeria?
- For high-pace Neapolitan production (10-15 pizzas/hour at 460°C), yes. The full chamber holds the temperature at 460°C even after 10 rapid door openings, where the standard can drop to 420-430°C. Those 30 to 40 degrees of difference change a Neapolitan pizza's bake time from 90 seconds to 2-3 minutes — i.e. a correct bake versus a perfect bake by AVPN criteria.
- Can two XLP9TR ovens be stacked to get 18 pizzas?
- Yes, with the suitable stands from our accessories range. Two stacked XLP9TR give 18 pizzas on two independent levels, i.e. two TR chambers at 13.2 kW each — 26.4 kW total. This configuration is equivalent (or superior in quality) to the XLP99TR (€6,950), with the advantage of modularity: each level can run independently.
- Is the preheat of the 9-pizza TR different from the 4-pizza TR?
- Slightly longer, due to the larger refractory mass to heat. Allow 40 to 50 minutes to reach 400°C (vs 30-40 min for the XLP4TR). This longer preheat is offset by superior thermal stability throughout the service, which can run 3 to 4 hours with no re-preheat needed.
- What lifespan can I expect from an XLP9TR in intensive use?
- The professional-grade full refractory stone chamber is designed for thousands of thermal cycles. In daily use (2 services/day), a lifespan of 8 to 15 years is common with standard maintenance (light cleaning of sole and vault, periodic check of elements and thermostat). The stone may crack slightly with no functional impact and is replaceable if necessary.
Professional delivery in 48h across mainland France. Recipe training offered on request. For Neapolitan-opening or large-pizzeria projects, our team can arrange a demonstration 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.
