Teplota a čas pečení pro styl Effeuno P134H 509 PRO
Pandough odhaduje výchozí bod pro neapolský styl při hydrataci 60%: vzduch 455 °C, pečicí povrch 455 °C a čas přibližně 75-100 sec. Jedná se o modelové odhady pro tuto pec, nikoli o specifikace výrobce.
The cult reference oven for indoor Neapolitan pizza. Legendary in Italian pizza forums for independent top/bottom elements both reaching 500°C — real bake times under 90 seconds. If you're serious about indoor Neapolitan, this is the benchmark everything else gets measured against.
Známé také jako: P134H, P134H 509.
- Achieves true Neapolitan bakes in 60-90 seconds at 450°C+
- Independent top and bottom element control — dial in the exact char and spring you want
- High-mass refractory stone comparable to commercial deck ovens
- Legendary status in Italian and European pizza communities — years of documented results
- Requires a dedicated 16A circuit (3.0 kW) — many kitchens need rewiring
- Heavy at 22 kg and industrial looking — not a countertop appliance for small spaces
- Hard to purchase outside Italy; import duties and shipping add cost and complexity
- Run the top hotter than the bottom. Independent elements are the whole point of this oven.
- This wants a dedicated circuit. On a shared kitchen ring the elements sag and the stone never recovers.
- Give the deck the full 25 min. Air temperature lies. The stone is slower.