The MASTER 2-level 2×6-pizza pizza oven in depth is the configuration for large pizzerias that want MASTER quality — elements cast in the refractory stone, absolute sole thermal uniformity — on two levels of 6 simultaneous pizzas. Two independent MASTER soles, two vaults, two thermostats, 19.2 kW 3-phase. In staggered management, that is 120 to 144 perfectly even pizzas an hour — the "production hub" for demanding pizzerias of 100 to 130 covers.
Two independent MASTER soles: the power of the double deck
The MASTER66 is not simply two MASTER6 ovens stacked: it is an integrated system where each level is optimised to run simultaneously with the other. The two MASTER soles (elements cast in the stone across the whole 1100 × 1360 mm surface per level) hold their temperature fully independently. When the pizzaiolo opens the lower level to pull a batch, the upper level's temperature is unaffected — the chambers are thermally isolated from each other.
In staggered service (lower batch first, then upper batch 2-3 minutes later), the two MASTER soles deliver 6 perfectly even pizzas every 2-3 minutes. The pizzas at the corners of the sole — often the least baked in conventional ovens — are identical to the centre pizzas. Over a 3-hour service at full power, that is 360 to 430 pizzas produced with a "perfect pizza" rate close to 100%.
For which establishment
The MASTER66 is the format for large pizzerias (100 to 130 covers) whose reputation rests on pizza excellence and which cannot afford a quality drop at the end of service. It is also the format for fine-dining Italian restaurants where pizza is the signature dish over a large part of the menu. Finally, it is the choice of premium franchise or chain operators that want to standardise MASTER baking across their high-volume establishments.
Technical specifications
| Reference | MASTER66 |
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| Power | 19.2 kW — 3-phase 400V supply required |
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| Capacity | 2 levels × 6 pizzas = 12 pizzas at once |
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| Heating technology | Elements cast in the refractory stone on each level (MASTER) |
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| Dimensions (W × D × H) | 1,100 × 1,360 × 800 mm |
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| Price excl. VAT | €6,490 |
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MASTER66 and 12-pizza alternatives
| Model | Technology | Capacity | Sole uniformity | Price excl. VAT |
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| XLP66TR | Classic full chamber | 12 piz (2×6) | Excellent + max inertia | €4,800 |
| MASTER66 | Elements in the stone | 12 piz (2×6) | Maximum (100%) | €6,490 |
| MASTER66L | Elements in the stone | 12 piz (2×6 wide) | Maximum (100%) | €7,320 |
What restaurateurs ask
- Is the MASTER66 worth €1,690 more than the XLP66TR?
- It depends on your priority. The XLP66TR offers maximum thermal inertia (full stone chamber = resistance to thermal shocks at opening). The MASTER66 offers maximum sole thermal uniformity (elements in the stone = zero hot/cold spots). For an intensive service with many openings, the XLP66TR may be enough. For a premium-quality pizzeria where every pizza must be perfect (certified Neapolitan, fine dining), the MASTER66 is the justified investment.
- How do I manage two MASTER levels with a single pizzaiolo?
- The technique is the same as for any 2-level oven: a 2 to 3-minute offset between batches. The MASTER advantage is that the pizzaiolo does not have to watch the pizzas' position on the sole — all positions are equivalent. They manage only the baking time, not the position. This simplifies running both levels and reduces cognitive load in intense service.
- Does the MASTER66 have a refractory vault like the XLP models?
- The MASTER66 has a vault for each chamber — MASTER technology mainly concerns the sole (where the elements are integrated into the stone). The vault can be standard or refractory depending on the exact model. For precise information on the MASTER66's vault configuration, contact our sales team, who can confirm the construction details.
- Can the MASTER66 reach Neapolitan temperature (460-480°C)?
- Yes. Like all XL MASTER ovens, the maximum temperature reaches 500°C. At 460-480°C, the MASTER sole is uniform at that temperature across its whole surface: the 6 pizzas of the level are at the same sole temperature, guaranteeing a perfectly uniform 60 to 90-second Neapolitan bake on each pizza, whatever its position.
Professional delivery in 48h across mainland France (subject to availability). Recipe training offered on request. For large MASTER pizzeria projects, our advisers can help you compare MASTER66 and XLP66TR by your quality/inertia priority 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.
