Effeuno P134HA 509 PRO

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

Preheat 50 minutes on biscotto. Launching at the air-stat click is how the second pie dies.
Run more top than bottom. The high ceiling needs it. Then drop or kill the floor between pies; the top still feeds the stone.
Refractory for Roman / NY. Clay for Neapolitan. The stock hybrid is neither at 500 C.
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.

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 P134HA 509 PRO 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: P134HA 509 Pro, P134HA 509 R24.7, Effeuno P134HA.

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.

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.

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

Can Effeuno P134HA 509 PRO bake Traditional Napoletana?

Yes. Effeuno P134HA 509 PRO 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 P134HA 509 PRO 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, high-chamber, dual-element, neapolitan, bread, p134ha

Bakes from this oven

Community Reviews

No reviews yet. Be the first to share your experience.