Effeuno P134H 509E Extra Power

Low-chamber Evolution with the fatter top coil. Distinct from the catalog P134H, which stays the 509 PRO. Nameplate 3.2 kW; sheet lists 2700 W top / 900 W bottom (they do not add). 35x40x9 cm, 23.7 kg, 509 C, full PID touchscreen. First-gen 509E (2100 W top) logged 26 minutes to 495 C on pizzamaking.com; Extra Power claims 16 percent faster. UK 2026 guide: 16/20 A, not a 13 A plug. Italian copy still says 3 kW counters are fine.

Max temp: 509°C in 25 min
Placement: Indoor
Electric
Rating: -

How this oven bakes

Do not confuse this with the catalog P134H. That slug is the 509 PRO. This is the PID Extra Power.
bifi85's 26-minute log was the 2100 W first-gen. Extra Power is quicker to air-stat; the stone still wants a soak.
UK: 16 or 20 A. Italy: maybe 3 kW if the PID behaves and the ring is empty.
Run top hotter than bottom, same as every P134H. Clay overlay at Neapolitan heat.

Specifications

Temperature range: 50°C – 509°C
Inner size: 35 cm × 40 cm
Weight: 23.7 kg

Pros

PID, 9 cm Neapolitan chamber, independent 509 C elements. The low-chamber Extra Power, not the analog PRO.
Measured 26 min to 495 C on the weaker first-gen; Extra Power should beat that. Maker recovery 3 minutes.
Same 35x40 floor as the PRO, so peels, stones, and Saputo sizes already exist.

Cons

Nameplate 3.2 kW vs 2700+900 on the sheet. UK wants 16/20 A. Do not promise a kettle-plug install.
€1,599 list, roughly double the 509 PRO, for a controller and a hotter top. 9 cm: pizza, not a loaf.
Stock hybrid stone still burns Neapolitan bases at 500 C. PID does not fix the floor.

How the calculator uses this oven

Temperature and bake time. It reaches 509°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 P134H 509E Extra Power 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: P134H 509E, P134H Evolution Extra Power, P134H 509 Evolution.

PID, 9 cm Neapolitan chamber, independent 509 C elements. The low-chamber Extra Power, not the analog PRO.
Measured 26 min to 495 C on the weaker first-gen; Extra Power should beat that. Maker recovery 3 minutes.
Same 35x40 floor as the PRO, so peels, stones, and Saputo sizes already exist.

Nameplate 3.2 kW vs 2700+900 on the sheet. UK wants 16/20 A. Do not promise a kettle-plug install.
€1,599 list, roughly double the 509 PRO, for a controller and a hotter top. 9 cm: pizza, not a loaf.
Stock hybrid stone still burns Neapolitan bases at 500 C. PID does not fix the floor.

Do not confuse this with the catalog P134H. That slug is the 509 PRO. This is the PID Extra Power.
bifi85's 26-minute log was the 2100 W first-gen. Extra Power is quicker to air-stat; the stone still wants a soak.
UK: 16 or 20 A. Italy: maybe 3 kW if the PID behaves and the ring is empty.
Run top hotter than bottom, same as every P134H. Clay overlay at Neapolitan heat.

Can Effeuno P134H 509E Extra Power bake Traditional Napoletana?

Yes. Effeuno P134H 509E Extra Power reaches 509°C, enough to work inside the traditional Napoletana heat range and target a 60–90 second bake.

Calculate ingredients for Napoletana dough

Can Effeuno P134H 509E Extra Power 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, evolution, extra-power, neapolitan, p134h

Bakes from this oven

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