Not every pizza oven is designed to be a centrepiece. Some are designed to work. That distinction shapes every decision we make when we bring a new oven brand into the range, and it is exactly why XTS has a place alongside everything else we supply for the pizza kitchen.
XTS International was founded in Vicenza in 1993, in the north-east of Italy, and has been making heavy-duty pizza and pastry equipment ever since. The business operates across two manufacturing facilities and keeps design, engineering, production, and assembly all under one roof. Thirty-plus years of focused manufacture in a single product category tends to produce equipment that knows what it is for. That is not a quality that shows up in a brochure; it shows up in how a piece of kit behaves at the end of a busy Friday service.
We stock XTS because our customers need capable, well-made Italian pizza ovens that can go into a working kitchen and perform, shift after shift, without demanding a great deal of attention in return. That is the brief XTS meets.
The oven range
XTS builds both electric and gas pizza ovens, and the range is broader than most people expect. The electric range runs across four series and covers models from entry-level single-deck units through to the TOP series, which includes configurations for both 30cm and 36cm pizzas. The gas range, the Linea Gas, covers seven models across the same two pizza sizes, with independent control of the bedplate flame and refractory surface temperature, and a working range of 50 to 500 degrees Celsius on both.
The engineering inside the cooking chamber is consistent across the range. The side deflectors are shaped to direct heat upward toward the ceiling and refractory surface, from where it reflects back down across the cooking area. That circulation produces even, consistent results across the deck rather than hot spots near the burner or element. The gas models run on natural gas or LPG with digital thermostat control; the electric models offer the same temperature range with no flue requirement and consistent heat across both chambers.
The result, in both fuel types, is an oven that produces cooking performance comparable to a wood-burning oven, without the infrastructure, the fuel handling, or the flue engineering that a wood or wood-assisted oven demands.
The model we installed most recently in Malta is the XTS F2/90E, a double-deck electric oven from the TOP series. It holds six 30cm pizzas per deck, reaches 500°C, and weighs 178 kilograms: substantial enough to hold heat through a busy service, precise enough to handle the difference between a properly blistered base and an overworked one. We covered the installation in our recent post on the Four Brands, One Kitchen fit-out, where the F2/90E sat alongside a Bertos Macros 700 cooking line in a compact restaurant kitchen.
Where XTS fits in our portfolio
We also supply Valoriani wood-burning and rotative pizza ovens, and it is worth being clear about how these two brands sit alongside each other rather than in competition. A Valoriani oven is a considered, permanent installation. It is refractory-built, heavy, and requires significant structural and extraction planning. It suits a kitchen where the oven is the centrepiece of the operation and where the operator has both the space and the commitment to build around it. We have installed Valoriani ovens at Vivilo Restaurant in Gozo, at Joe's Street Pizza in Nadur, and at the Cabana Club on the eighth floor of ME Malta. In each case, the oven was the anchor point of the entire kitchen design.
XTS answers a different brief. A restaurant that wants to produce excellent pizza alongside the rest of a mixed menu, a venue adding a pizza offer to an existing kitchen, or an operator fitting out with a tighter budget and a shorter timeline: these are the situations where XTS makes sense. The ovens are capable, well-engineered, and backed by genuine Italian manufacture. They do not require the same scale of commitment that a refractory installation demands. For many kitchens in Malta, that is the right answer.
Beyond the oven
XTS manufactures more than pizza ovens. The range extends into dough prep equipment: pizza rollers covering sizes from 30cm to 40cm, spiral dough mixers in fixed-head and removable-bowl configurations, and dough sheeters suited to both pizzeria and bakery use. For a kitchen building a pizza operation from scratch, or a bakery looking to add sheet pastry capability, that breadth matters. It means a single relationship with a single Italian manufacturer can cover a meaningful portion of the pizza prep station rather than requiring separate sourcing for each piece of kit.
We hold XTS equipment and can advise on which models suit your kitchen's output and space. If you are specifying a new pizza setup and want to understand the full picture, including extraction requirements and how the oven fits into the broader kitchen layout, we are glad to work through it with you from the start.
If you are ready to discuss an XTS oven or pizza prep equipment for your kitchen, get in touch with the Spiteri Catering team. We handle everything from initial specification through to supply and professional installation, and we will make sure the right equipment goes into the right kitchen.
Related reading: Four brands, one kitchen: Bertos, XTS, Combisteel and Krupps | Fire, craft and Italian excellence: Valoriani at Vivilo Restaurant | Eight floors up: fitting out the Cabana Club kitchen