Effeuno N3

Effeovens entry oven. One 2100 W top element, analog knob, 35x40x9 cm chamber, 18.1 kg, 34 cm pie. It is not a baby P134H: there is no bottom element and no independent split. Maker says 500 C in 25 minutes and 90-second bakes. Real preheat is the stone, not the air.

Max temp: 500°C in 25 min
Placement: Indoor
Electric
Rating: -

How this oven bakes

Run the top hotter than the bottom. Independent elements are the whole point of this oven.
Give the deck the full 28 min. Air temperature lies. The stone is slower.
If the base burns before the top is done, drop bottom heat or swap to biscotto.

Specifications

Temperature range: 100°C – 500°C
Inner size: 35 cm × 40 cm
Weight: 18.1 kg

Pros

Reaches 500°C — full Neapolitan territory, same as the P134H
Smaller footprint and 2 kg lighter than P134H — easier to fit in tighter kitchens
Independent top/bottom element control for bake customization
Lower price of entry into the Effeuno line

Cons

Still requires a robust electrical circuit — check your kitchen wiring before ordering
Smaller baking surface limits pizza diameter compared to P134H
Less community data and documented results than the more established P134H

How the calculator uses this oven

Temperature and bake time. It reaches 500°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 455°C on the deck for about 85 seconds, and Pizza Classica (65%) at 278°C on the deck for about 6 minutes.
Baking surface. The calculator assumes the stock cordierite stone. Swap in a biscotto and Traditional Napoletana takes about 90 seconds instead of 85 seconds.
Hydration for this oven. It reaches the heat Traditional Napoletana wants, so the calculator keeps the style's 58–65% hydration.
Baker corrections. Bake times learn from bakers' reports on this oven. A correction starts once at least 5 successful bakes from 3 different bakers share the same style and surface.

Formulas this oven bakes

The temperature and bake time the calculator sets for each formula at its default hydration and portion size.

Effeuno N3 pizza temperature and bake time

Pandough estimates a Neapolitan starting point at 60% hydration: 455°C air, 455°C on the baking surface, and about 75-100 sec. These are model estimates for this oven, not manufacturer specifications.

Also known as: Effeovens N3, N3 Blackline.

Reaches 500°C — full Neapolitan territory, same as the P134H
Smaller footprint and 2 kg lighter than P134H — easier to fit in tighter kitchens
Independent top/bottom element control for bake customization
Lower price of entry into the Effeuno line

Still requires a robust electrical circuit — check your kitchen wiring before ordering
Smaller baking surface limits pizza diameter compared to P134H
Less community data and documented results than the more established P134H

Run the top hotter than the bottom. Independent elements are the whole point of this oven.
Give the deck the full 28 min. Air temperature lies. The stone is slower.
If the base burns before the top is done, drop bottom heat or swap to biscotto.

Can Effeuno N3 bake Traditional Napoletana?

Yes. Effeuno N3 reaches 500°C, enough to work inside the traditional Napoletana heat range and target a 60–90 second bake.

Calculate ingredients for Napoletana dough

Can Effeuno N3 bake New York-style pizza?

Yes. Pandough estimates a New York-style starting point at 69% hydration: 268°C air, 268°C on the baking surface, and about 7 min–10 min.

Calculate ingredients for New York-style dough

indoor, effeuno, deck-oven, compact

Bakes from this oven

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