The XL Premium TR 2-level 2×9-pizza pizza oven is the absolute summit of the electric XL range: 18 pizzas per batch, 26.4 kW 3-phase, two fully refractory stone chambers (vault, sole and walls), in the same 1360 × 1320 mm body as the standard XLP99. It is the oven that combines maximum capacity (18 piz/batch) with maximum thermal inertia (full TR chamber on each level), for pizza operations that cannot afford the slightest quality variation, whatever the service intensity.
Why TR at 18 pizzas makes all the difference
In intensive production at 18 pizzas per batch, both levels see their doors open 20 to 25 times an hour — i.e. an opening every 2.5 to 3 minutes on each level. In the standard XLP99 (vault+sole), each opening causes a 30 to 60°C loss on the chamber concerned. With 12 batches an hour per level, the chamber spends a significant share of the time "recovering" its temperature rather than baking at optimal regime. In the XLP99TR (full chamber), the loss is limited to 10-20°C per opening thanks to the total refractory mass of the walls — the chamber stays close to its target temperature at all times.
Over an hour of full-power service (both levels active, 20 openings/hour total), the difference translates into up to a cumulative 400°C of thermal "non-loss": the energy stays in the stone rather than having to be reinjected by the elements. In practice: the 200th pizza of the service bakes identically to the 1st. For a dark kitchen sending 300 orders an evening or a large destination pizzeria at 200 covers, it is the difference between a smooth service and one that degrades progressively as the chambers tire thermally.
For which establishment
The XLP99TR is the oven of large-scale pizza operations that make no compromise: large destination pizzerias (180-220 covers), high-volume pizza dark kitchens (250-350 orders/evening), restaurant-group central kitchens, high-cadence event pizza caterers. It is also the format for franchises that want to standardise baking quality identically across their high-capacity establishments: the TR guarantees that two XLP99TR ovens in two different cities will produce identical pizzas, whatever the pizzaiolo and whatever the service intensity that evening.
The 250 kg weight (identical to the XLP66TR for 12 pizzas) indicates the quantity of stone per level: at 9 pizzas per chamber, the refractory surface of vault and sole is larger, but the wall stone stays proportionally similar. The main investment in the TR is the mass of the walls, not the sole — that is what lets the chamber withstand the thermal shocks of frequent openings.
Technical specifications
| Reference | XLP99TR |
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| Power | 26.4 kW — 3-phase 400V supply required |
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| Capacity | 2 levels × 9 pizzas = 18 pizzas at once |
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| Baking chamber | Full refractory stone chamber on each level (TR) |
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| Dimensions (W × D × H) | 1,360 × 1,320 × 750 mm |
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| Weight | 250 kg |
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| Price excl. VAT | €6,950 |
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XLP99 vs XLP99TR
| XLP99 — top+sole | XLP99TR — full chamber |
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| Power | 26.4 kW 3-phase 400V | 26.4 kW 3-phase 400V (identical) |
| Chamber (each level) | Stone vault + sole | Full stone chamber (TR) |
| Thermal drop/opening | 30-60°C | 10-20°C |
| Weight | 175 kg | 250 kg (+75 kg of stone) |
| Price excl. VAT | €5,640 | €6,950 (+€1,310) |
| Ideal service | 150-200 covers, sustained | 200+ covers, intensive continuous |
What restaurateurs ask
- Is the XLP99TR cheaper than two stacked XLP9TR ovens?
- Yes. Two stacked XLP9TR cost 2 × €3,730 = €7,460, versus €6,950 for the integrated XLP99TR — i.e. €510 saved. The advantage of stacking remains modularity (each XLP9TR runs independently, can be moved or sold separately), but if your installation is permanent and you need 18 TR pizzas, the integrated XLP99TR is the more economical choice.
- What breaker do I need for 26.4 kW 3-phase?
- A dedicated three-phase breaker of 3×40 A and a 3-phase cable of at least 10 mm² section from your board. Have the installation done by a qualified electrician. Check that your utility contract's available power can absorb 26.4 kW continuously (several hours of service) in addition to the kitchen's other equipment.
- Does an XLP99TR take a long time to preheat?
- Allow 55 to 70 minutes to reach 400°C on both levels, due to the total refractory mass to heat (250 kg of stone over two levels). For dark kitchens opening at 6pm, plan to start heating from 4:30pm. In return, once at temperature, the chambers stay stable well beyond closing time — you can extend the service with no extra preheat.
- Can the XLP99TR run with a single level during quiet services?
- Yes. Each level is independent with its own thermostat. For a light lunch service (50-80 covers), a single level is enough. The other can stay off or on low standby to cut electrical consumption. This flexibility is one of the advantages of independent 2-level ovens over large single-chamber ovens.
Professional delivery in 48h across mainland France. Recipe training offered on request. For large-pizzeria or intensive dark-kitchen projects, our team can help size the full installation (ovens, hoods, 3-phase network) 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.
