Pandough
Effeuno P134GE

P134GE

Effeuno

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

  1. Use the Saputo for Neapolitan. That is why it is in the box. Keep the Effeuno plate for Roman and bread.

  2. 20 minutes is the dealer heat-up. Confirm the deck with IR. 550 C air is not 550 C clay.

  3. 3.6 kW, 20 A, 45 kg. Plan the circuit and the bench before the pallet arrives.

  4. Steam vents are for bread. Close the pizza ritual; this is still a static deck, not a combi.

  5. 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.

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Effeuno P134GE is a Portable electric oven, reaching up to 550°C, indoor, powered by electric, weighing 45kg, fitting 1 pizzas, and heating up in 20 minutes. 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. 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..

  1. Use the Saputo for Neapolitan. That is why it is in the box. Keep the Effeuno plate for Roman and bread.
  2. 20 minutes is the dealer heat-up. Confirm the deck with IR. 550 C air is not 550 C clay.
  3. 3.6 kW, 20 A, 45 kg. Plan the circuit and the bench before the pallet arrives.
  4. Steam vents are for bread. Close the pizza ritual; this is still a static deck, not a combi.
  5. Do not park it outside. The manual is explicit.

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