The GXL9 gas pizza oven is the large 1-level format of the XL gas range: 31 kW, 9 pizzas at once on a refractory stone sole, 1470×1540 mm dimensions. It is for high-throughput pizzerias — 100 covers and up per service — and establishments where two pizzaiolos can work side by side on the same oven. With 31 kW available, heat recovery after each door opening is near-immediate, even in fast succession.
For which pizzeria, which throughput?
- High-volume pizzeria (100-200 covers): 9 pizzas per batch at 4-5 minutes = a theoretical 108 to 135 pizzas/hour. In practice, an experienced pizzaiolo sustains 120 to 150 pizzas/hour on this format with a dedicated prepper. It is the throughput of a large neighbourhood pizzeria or a high-turnover weekend establishment.
- Pizzeria with 2 simultaneous pizzaiolos: the 1470 mm width lets two operators work in parallel — one handles the left half of the chamber, the other the right. This setup doubles operational throughput without multiplying equipment.
- Caterer or pizza central kitchen: for batch production (events, meal trays, volume dark kitchen), the GXL9 puts out 9 pizzas every 4 to 5 minutes continuously. In 4 hours of production, that is 400 to 500 pizzas on a single piece of equipment.
- Pizzeria in a tourist area or resort: summer footfall peaks need an oven able to absorb 3 to 4× normal demand with no saturation. The GXL9 offers a capacity reserve for extreme rushes without having to multiply equipment.
31 kW: why power counts on a large format
The power gap between the GXL6 (23 kW) and the GXL9 (31 kW) is not proportional to the capacity gap (6 → 9 pizzas). The extra power mainly serves fast thermal recovery:
- On 9 pizzas with 1470 mm of width, the chamber surface exposed to cold air is 35% larger than a 6-pizza. The thermal loss per opening is therefore greater.
- With 31 kW, the burner brings the temperature back up faster between batches, even if openings follow each other quickly. On a less powerful oven of the same capacity, the temperature would drop progressively over the service.
- In continuous 3-4 hour service, holding a stable temperature matters more than the initial heat-up power (done once a day).
Technical specifications
| Feature | Value |
|---|
| Reference | GXL9 |
| Range | XL Gas |
| Power | 31 kW |
| Supply | Gas |
| Capacity | 9 pizzas at once |
| Levels | 1 |
| Sole | Refractory stone |
| Width (W) | 1470 mm |
| Depth (D) | 1540 mm |
| Height (H) | 540 mm |
| Weight | 125 kg |
| Price excl. VAT | €7,080 |
XL gas range comparison: GXL4 vs GXL6 vs GXL9
| Criterion | GXL4 | GXL6 | GXL9 |
|---|
| Pizzas at once | 4 | 6 | 9 |
| Gas power | 18 kW | 23 kW | 31 kW |
| Chamber | Stone sole | Fully stone | Stone sole |
| Dimensions | 1100×1180 mm | 1100×1540 mm | 1470×1540 mm |
| Weight | 150 kg | 125 kg | 125 kg |
| Estimated output | 40-60 pizzas/h | 70-90 pizzas/h | 120-160 pizzas/h |
| Indicative covers | 30-60 | 60-120 | 100-200+ |
| Price excl. VAT | €4,800 | €5,520 | €7,080 |
What pizzaiolos ask
- Is a GXL9 or two GXL4 better for the same capacity?
- Two GXL4 = 8 pizzas, two spaces to manage, two gas connections, two preheats, two bakes to watch. A GXL9 = 9 pizzas in a single chamber with immediate overview. In an organised kitchen with 2 pizzaiolos, the GXL9 centralises production and simplifies coordination. The two GXL4 can be preferable if the kitchens are separate (two distinct service points), but for a central kitchen, a GXL9 is more efficient.
- Does the 1470 mm format pose installation constraints?
- The 1470 mm width is the main constraint. Check that the space available between walls or units is at least 1550 mm (with lateral clearance). The 1540 mm depth also needs a clear frontal access for loading. The 125 kg weight needs a reinforced floor if you are on an upper floor or a thin slab — check with a building professional. Also plan ventilation and combustion-gas extraction.
- Can a second level be added to this oven to reach 18 pizzas?
- No, the GXL9 is a 1-level oven not designed for free stacking. To reach 18 pizzas at once, the certified solution is the dedicated 2-level model (electric GXL99 or gas equivalent if available), built with an integrated structural frame. Free oven stacking voids the warranties and creates safety risks (stability, heat on the side wall). For needs exceeding 160 pizzas/hour, contact us for a multi-oven study.
- Does the stone sole get replaced? And how often?
- The refractory stone is designed to last several years in normal professional use. It can crack under violent thermal shocks (cold water poured on hot stone, door blockage) or after several years of intensive use. Regular maintenance (daily scraper, never acidic products) extends its life. If a crack affects cooking, the stone is replaceable independently of the oven. Factor this long-term maintenance cost into your profitability calculation.
Pallet delivery from French stock. This 125 kg oven ships on a reinforced pallet — plan organised unloading (pallet truck or 3 people). For a full pizzeria line quote (GXL9 + dough mixers + refrigerated counters + 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.
