Pandough
Effeuno P134HA 509 PRO

P134HA 509 PRO

Effeuno

High-chamber sibling of the P134H 509 PRO. 2300 W top / 900 W bottom, 3.2 kW, 509 C, 35x40x16.8 cm, 26.1 kg, 34 cm pie. Maker FAQ: 50-60 minutes to 500 C on the cookie, shorter on refractory; not a built-in, leave 12-15 cm of air. Real preheat is that 50 minutes, not the 25-minute family banner. Owners burn the second pie because the top keeps charging the deck after you kill the floor. Choose this for bread and panettone. Choose the low H if you only launch pizza.

Max temp
509°C in 50 min
Placement
Indoor
Electric
Rating
-

How this oven bakes

  1. Preheat 50 minutes on biscotto. Launching at the air-stat click is how the second pie dies.

  2. Run more top than bottom. The high ceiling needs it. Then drop or kill the floor between pies; the top still feeds the stone.

  3. Refractory for Roman / NY. Clay for Neapolitan. The stock hybrid is neither at 500 C.

  4. 12-15 cm clearance on sides and top. This is not a built-in.

Specifications

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

Pros

  • 16.8 cm chamber actually takes a loaf, a pan pizza, a chicken. The H cannot.
  • Independent 509 C elements, 2300 W top. Same Neapolitan ceiling as the low P134H with more headroom.
  • 3.2 kW still claimed on a 3 kW Italian supply. Digital Pro line, 34 cm, AISI 430.

Cons

  • Biscotto to 500 C is 50-60 minutes. The 25-minute banner is the low H on a good day.
  • High chamber. Top radiation keeps climbing the stone. Giuc9: first pie fine, second pie burnt with the floor almost off.
  • Slower recovery than the low H. Fulvio's rule: pizza only → P134H; pizza plus bread → pay for HA.

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Effeuno P134HA 509 PRO is a Portable electric oven, reaching up to 509°C, indoor, powered by electric, weighing 26.1kg, fitting 1 pizzas, and heating up in 50 minutes. High-chamber sibling of the P134H 509 PRO. 2300 W top / 900 W bottom, 3.2 kW, 509 C, 35x40x16.8 cm, 26.1 kg, 34 cm pie. Maker FAQ: 50-60 minutes to 500 C on the cookie, shorter on refractory; not a built-in, leave 12-15 cm of air. Real preheat is that 50 minutes, not the 25-minute family banner. Owners burn the second pie because the top keeps charging the deck after you kill the floor. Choose this for bread and panettone. Choose the low H if you only launch pizza. Pros: 16.8 cm chamber actually takes a loaf, a pan pizza, a chicken. the h cannot., independent 509 c elements, 2300 w top. same neapolitan ceiling as the low p134h with more headroom., 3.2 kw still claimed on a 3 kw italian supply. digital pro line, 34 cm, aisi 430.. Cons: biscotto to 500 c is 50-60 minutes. the 25-minute banner is the low h on a good day., high chamber. top radiation keeps climbing the stone. giuc9: first pie fine, second pie burnt with the floor almost off., slower recovery than the low h. fulvio's rule: pizza only → p134h; pizza plus bread → pay for ha..

  1. Preheat 50 minutes on biscotto. Launching at the air-stat click is how the second pie dies.
  2. Run more top than bottom. The high ceiling needs it. Then drop or kill the floor between pies; the top still feeds the stone.
  3. Refractory for Roman / NY. Clay for Neapolitan. The stock hybrid is neither at 500 C.
  4. 12-15 cm clearance on sides and top. This is not a built-in.

effeuno, indoor, portable-electric, deck-oven, high-chamber, dual-element, neapolitan, bread, p134ha