The GXL6 gas pizza oven is the continuous-service reference of the XL gas range: 23 kW, 6 pizzas at once, and a fully refractory-stone cooking chamber — sole, walls and vault. This complete thermal inertia sets the GXL6 apart from the GXL4: in an intense rush, when the door opens 30 to 50 times a service, the temperature stays stable at 380-400°C where a sole-only chamber can lose 30°C by the 5th opening. The quality difference between the first and the fiftieth pizza of the service is near zero.
For which pizzeria, which type of service?
- Established pizzeria (60-120 covers): 6 pizzas per batch at 4-5 minutes each = 70 to 90 pizzas/hour. Over a 3-hour service, that is 210 to 270 pizzas — the format of an active pizzeria in a dense commercial or residential area. The full stone chamber guarantees cooking consistency from start to end of service.
- Pizzeria with delivery + dine-in at once: the delivery-dine-in flow creates a dense, irregular succession. The full stone chamber compensates load peaks with no extra heating time between closely-spaced batches.
- Brasserie restaurant with a large pizza section: 6 pizzas at once handle table orders and takeaway requests without blocking the cooking line. The 1100 mm width fits most existing professional kitchens.
- High-throughput weekend pizzeria: during busy Friday-Saturday services, the GXL6 holds its temperature even chaining batches with no pause. Gas responds instantly to the heat demand — no electric inertia to manage.
Full stone chamber: the continuous-service advantage
Sole only (GXL4) vs full chamber (GXL6) — the difference is measured concretely in service:
- Thermal mass 3× higher: sole + walls + vault in stone represent 80 to 120 kg of refractory material heated to 400-450°C. This heat reserve absorbs the cold-air intakes at each opening and returns them instantly.
- -5°C loss per opening max: vs -15 to -30°C for a sole only after the 5th opening. In continuous service (1 opening every 2 to 3 minutes), the cumulative difference can reach 80 to 100°C between the two oven types after an hour of intense service.
- Even top/bottom cooking: the stone vault radiates uniformly onto the toppings — a consistent result on top and base without having to turn the pizza mid-cook.
Technical specifications
| Feature | Value |
|---|
| Reference | GXL6 |
| Range | XL Gas |
| Power | 23 kW |
| Supply | Gas |
| Capacity | 6 pizzas at once (in depth) |
| Levels | 1 |
| Chamber | Fully refractory stone |
| Max temperature | 450°C |
| Width (W) | 1100 mm |
| Depth (D) | 1540 mm |
| Height (H) | 540 mm |
| Weight | 125 kg |
| Price excl. VAT | €5,520 |
GXL6 vs GXL6L: in depth or in width?
The two 6-pizza gas models differ in pizza layout and chamber type:
| Criterion | GXL6 — in depth | GXL6L — in width |
|---|
| Layout | 2 rows in depth | 3 rows in width |
| Chamber | Fully refractory stone | Refractory stone sole |
| Width | 1100 mm | 1470 mm |
| Depth | 1540 mm | 1180 mm |
| Weight | 125 kg | 125 kg |
| Price excl. VAT | €5,520 | €6,060 |
Choose by the layout constraint: if the kitchen depth allows it, the GXL6 with full stone chamber offers better heat holding for a lower price. If the kitchen is shallow but wide, the GXL6L adapts by reducing the footprint depth to 1180 mm.
What pizzaiolos ask
- How many pizzas per hour really in service on the GXL6?
- At 380-450°C and 4-5 minutes per batch of 6 pizzas, you reach a theoretical 72 to 90 pizzas/hour. In practice, a solo pizzaiolo gets 65 to 80 pizzas/hour allowing for handling times. With a dedicated prepper (preparing the raw pizzas during cooking), the GXL6 can sustain 90 to 100 pizzas/hour continuously with no quality loss.
- Does the full stone chamber justify the €720 difference vs GXL4?
- As soon as volume exceeds 50-60 pizzas/hour, yes. Below that, the sole alone is enough. Above, the full chamber reduces cooking variability (fewer failed pizzas), lowers pizzaiolo stress (no need to watch the temperature recover), and improves consistency between first and last batch. For a pizzeria of 60 covers and up, the difference pays back in under a season in quality and time.
- Does the GXL6 run on LPG (bottled gas) as well as natural gas?
- Yes, the XL-range professional gas pizza ovens are generally supplied for natural gas (G20) and can be adapted to run on LPG (propane G31 or butane G30) via a specific injector kit. This adaptation must be done by a qualified technician and declared to your insurer. Specify your gas type at order to confirm compatibility.
Pallet delivery from French stock. This 125 kg oven ships on a protected pallet. For a study of your pizzeria line (oven + dough mixers + refrigerated counter + stands), 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.
