The GXL4 gas pizza oven is the entry model of the XL gas range: 18 kW, 4 pizzas at once on a refractory stone sole, 1100×1180 mm format. It is the choice of the pizzeria opening its first establishment or the restaurant adding a pizza section without oversizing. On a floor footprint of just over one square metre, it delivers 40 to 60 pizzas an hour in continuous service — enough for 30 to 60 covers per service.
For which pizzeria, which production volume?
- Pizzeria at opening (30-60 covers): the GXL4 cooks 4 pizzas every 4 to 6 minutes. Over a 3-hour service, that is 120 to 180 pizzas — consistent with a start-up. The investment stays controlled (€4,800 excl. VAT) and the oven resells easily if the business scales up.
- Restaurant with a pizza section (2-3 pizzas à la carte): a single 4-pizza level is enough for the occasional orders of a non-specialist restaurant. No over-investment for a marginal pizza on the menu.
- Caterer and occasional production: for event orders or production batches, the GXL4 delivers 40 to 60 pizzas/hour at steady 450°C. Gas heats up fast after a stop — practical for intermittent production.
- Pizzeria in a low-density area (spaced orders): when flow is irregular, 4 pizzas at once avoid burning energy to heat a large empty chamber between orders. Gas consumption adapts to the real load.
Refractory stone sole: the essentials in practice
The GXL4's chamber has a refractory stone sole — the base is stone, the walls and vault are steel. What this changes in cooking:
- Guaranteed crisp crust: the pizza cooks directly on the stone heated to 350-450°C. Heat transfers by direct conduction into the dough — this is what gives the golden, slightly puffed crust characteristic of professional-oven pizzas.
- 20-minute preheat: the stone must be thermally saturated before the first batch. After 20 minutes, the surface temperature is stable and the oven is ready to chain bakes.
- Vs full stone chamber (GXL6): the sole alone (this model) is enough for 4 pizzas with moderate flow. The full chamber holds heat better at each door opening — a worthwhile advantage above 60 pizzas/hour in continuous service.
Technical specifications
| Feature | Value |
|---|
| Reference | GXL4 |
| Range | XL Gas |
| Power | 18 kW |
| Supply | Gas |
| Capacity | 4 pizzas at once |
| Levels | 1 |
| Sole | Refractory stone |
| Max temperature | 450°C |
| Width (W) | 1100 mm |
| Depth (D) | 1180 mm |
| Height (H) | 540 mm |
| Weight | 150 kg |
| Price excl. VAT | €4,800 |
GXL4 vs GXL6: when to move to 6 pizzas?
| Criterion | GXL4 — 4 pizzas | GXL6 — 6 pizzas |
|---|
| Pizzas at once | 4 | 6 |
| Gas power | 18 kW | 23 kW |
| Chamber | Stone sole | Fully refractory stone |
| Dimensions | 1100×1180 mm | 1100×1540 mm |
| Estimated output | 40-60 pizzas/h | 90-120 pizzas/h |
| Advised covers | 30-60 | 60-120 |
| Price excl. VAT | €4,800 | €5,520 |
What pizzaiolos ask
- How many pizzas per hour really with 4 pizzas at once?
- At 380-450°C and 4 to 6 minutes per batch, you get 40 to 60 pizzas/hour. This assumes fast rotation: taking out the 4 pizzas and loading 4 new ones in under a minute. A solo, trained pizzaiolo reaches 50 to 55 pizzas/hour on this format. To regularly exceed 70 pizzas/hour, moving to 6 pizzas (GXL6) is recommended.
- Gas or electric pizza oven for a start-up pizzeria?
- Gas offers two main advantages: heating power (18 kW gas vs 6-9 kW electric on a 4-pizza) and long-term running cost (natural gas cheaper than electricity per kWh in intensive use). Electric needs no gas connection and offers more precise regulation. For a pizzeria running 6-8 hours/day, the economic advantage of gas generally translates into significant savings on the annual energy bill.
- Does this oven need a separate stand?
- Yes. The GXL4 ships with no legs or support unit. It must sit on a stand (see our pizza-oven stands range). The comfortable working height for a pizzaiolo is 85 to 100 cm, requiring a 50 to 60 cm stand depending on the person. The stand must be compatible with the oven weight (150 kg) and its pizzas.
- Can two GXL4 be stacked to double capacity?
- No. The GXL4 is a 1-level oven not designed for free stacking. To double capacity, you must choose the dedicated 2-level model (electric GXL44 or equivalent), built with a suitable structural frame. Two ovens stacked with no provided structure pose stability problems and void the warranty. To reach 8 pizzas at once, see the 2-level range.
Pallet delivery from French stock. This 150 kg oven ships on a reinforced pallet — unloading recommended by 2 people or with a pallet truck. For advice on sizing or choosing the right stand, our team replies 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.
