The XL Premium TR 2-level 2×6-pizza pizza oven is the format for pizzerias that make no compromise on baking quality, even at full power. Two fully refractory stone chambers (vault, sole and walls), 18 kW 3-phase, 12 pizzas per batch — it is the combination that lets you serve 130 to 150 covers per service without quality dropping between the first and the last pizza. The 250 kg weight (80 kg more than the XLP66 at 170 kg) is concrete proof of the quantity of stone aboard each chamber.
250 kg of stone: what it changes in service
In intensive service, a 12-pizza oven sees its doors open 15 to 20 times an hour (an opening every 3-4 minutes on each level). Each opening lets in cold air and causes a temperature drop. In the standard XLP66 (vault+sole), this drop is 30 to 60°C. In the XLP66TR (full chamber), the total refractory mass — walls, vault and sole — absorbs the thermal shock: the drop is limited to 10-20°C. Over an hour of service with both levels active (20 openings/hour), that is a cumulative 200 to 800°C the oven does not lose. In energy terms: the TR spends less to hold its temperature, which gradually pays back the €840 premium.
The TR's thermal constancy translates directly onto the plate: the 120th pizza of the service is baked exactly like the 1st. Toppings browned evenly, crisp sole, dough cooked through — without ever having to manually raise the thermostat to "catch up" the temperature between successive batches.
For which establishment
The XLP66TR is the oven of high-volume pizzerias (130-150 covers) running two daily slots with no break, whose reputation rests on pizza constancy. It is also the format for restaurant groups (pizzeria chains, franchises) that impose an identical baking standard across all their establishments: the TR guarantees repeatability regardless of service intensity and the pizzaiolo's experience level. Finally, it is the choice of AVPN-certified Neapolitan pizzerias working at 450-480°C that must hold that level even during Friday and Saturday-night rushes.
Technical specifications
| Reference | XLP66TR |
|---|
| Power | 18 kW — 3-phase 400V supply required |
|---|
| Capacity | 2 levels × 6 pizzas = 12 pizzas at once |
|---|
| Baking chamber | Full refractory stone chamber on each level (TR) |
|---|
| Dimensions (W × D × H) | 1,000 × 1,320 × 750 mm |
|---|
| Weight | 250 kg |
|---|
| Price excl. VAT | €4,800 |
|---|
XLP66 vs XLP66TR
| XLP66 — top+sole | XLP66TR — full chamber |
|---|
| Power | 18 kW 3-phase 400V | 18 kW 3-phase 400V (identical) |
| Chamber (each level) | Stone vault + sole | Full stone chamber (TR) |
| Weight | 170 kg | 250 kg (+80 kg of stone) |
| Thermal drop per opening | 30-60°C | 10-20°C |
| Price excl. VAT | €3,960 | €4,800 (+€840) |
| Ideal service | 100-130 covers, moderate to sustained | 130-150 covers, intensive continuous |
What restaurateurs ask
- Does the XLP66TR pay back versus the XLP66?
- The payback of the €840 premium comes from two sources: reduced energy losses (less heat recovery = 5-10% fewer kWh in intensive service) and fewer undercooked or off-temperature pizzas at the end of a rush, which represent an economic and reputational loss. For a pizzeria working 5 evenings a week at high throughput, this payback occurs in 6 to 18 months depending on service intensity.
- Does transporting 250 kg pose access problems?
- Yes, check access before ordering: minimum door width 800 mm, floor strength (250 kg static over about 0.65 m²), availability of a sack truck or forklift for positioning. Our pro-delivery logistics service can advise on conditions for your address. For basements or premises with no goods lift, contact us ahead of ordering.
- Does the XLP66TR take longer to preheat?
- Yes, 10 to 15 minutes more due to the larger refractory mass. Allow 50 to 65 minutes to bring both chambers to 400°C (versus 35-50 min for the standard XLP66). In return, once at temperature, the TR holds it longer: at the end of service the chambers stay hot 30 to 45 minutes more, reducing holding consumption if you extend the service.
- Can the XLP66TR run with only one level on?
- Yes, each level is independent. For quiet services (light lunch), one level can run at full power while the other stays off or on low standby. This flexibility is a structural advantage of independent 2-level ovens: they adapt to real demand rather than heating an oversized chamber at full power for the moment.
Professional delivery in 48h across mainland France. Recipe training offered on request. Our team can check access conditions before dispatch 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.
