Effeuno P134GE

Gara Evolution. 2700 W top / 900 W bottom, 3.6 kW, 550 C (the electric catalog cap), 35x46x13.5 cm, 45 kg, 7-inch PID touch, front and rear steam vents. Ships Effeuno stone plus Saputo biscotto. UK 2026 guide: 20 minutes heat-up, 60-second Neapolitan, 20 A. Deeper floor than a P134 (46 vs 40 cm) and a chamber that can take bread. 550 C and 20 minutes are manufacturer/dealer figures; almost no English owner log. Indoor only. Manual: not even under a canopy.

Max temp: 550°C in 20 min
Placement: Indoor
Electric
Rating: -

How this oven bakes

Use the Saputo for Neapolitan. That is why it is in the box. Keep the Effeuno plate for Roman and bread.
20 minutes is the dealer heat-up. Confirm the deck with IR. 550 C air is not 550 C clay.
3.6 kW, 20 A, 45 kg. Plan the circuit and the bench before the pallet arrives.
Steam vents are for bread. Close the pizza ritual; this is still a static deck, not a combi.
Do not park it outside. The manual is explicit.

Specifications

Temperature range: 50°C – 550°C
Inner size: 35 cm × 46 cm
Weight: 45 kg

Pros

550 C and a Saputo in the crate. The only current home SKU that ships real clay, not just the hybrid.
35x46 cm floor, 13.5 cm chamber, steam vents, 7-inch PID. Bread and pizza without stepping down to 399 C.
UK guide 20-minute heat-up and 60-second bake. Fastest claimed soak in the family.

Cons

45 kg, 69x67x45 cm, 3.6 kW, 20 A, €2,999. This is a small commercial deck on a counter, not an N3.
550 C and 20 minutes are unverified in English owner threads. Confidence on heat-up is manufacturer-only.
Indoor only. The Gara manual forbids weather, canopy included.

How the calculator uses this oven

Temperature and bake time. It reaches 550°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 P134GE 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: P134 Gara Evolution, Gara Evolution, P134GE 2023, Effeuno Gara.

550 C and a Saputo in the crate. The only current home SKU that ships real clay, not just the hybrid.
35x46 cm floor, 13.5 cm chamber, steam vents, 7-inch PID. Bread and pizza without stepping down to 399 C.
UK guide 20-minute heat-up and 60-second bake. Fastest claimed soak in the family.

45 kg, 69x67x45 cm, 3.6 kW, 20 A, €2,999. This is a small commercial deck on a counter, not an N3.
550 C and 20 minutes are unverified in English owner threads. Confidence on heat-up is manufacturer-only.
Indoor only. The Gara manual forbids weather, canopy included.

Use the Saputo for Neapolitan. That is why it is in the box. Keep the Effeuno plate for Roman and bread.
20 minutes is the dealer heat-up. Confirm the deck with IR. 550 C air is not 550 C clay.
3.6 kW, 20 A, 45 kg. Plan the circuit and the bench before the pallet arrives.
Steam vents are for bread. Close the pizza ritual; this is still a static deck, not a combi.
Do not park it outside. The manual is explicit.

Can Effeuno P134GE bake Traditional Napoletana?

Yes. Effeuno P134GE reaches 550°C, enough to work inside the traditional Napoletana heat range and target a 60–90 second bake.

Calculate ingredients for Napoletana dough

Can Effeuno P134GE 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

effeuno, indoor, portable-electric, deck-oven, dual-element, pid, gara, 550c, saputo, p134ge

Bakes from this oven

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