Pandough
Effeuno P134HA 509E Extra Power

Effeuno P134HA 509E Extra Power

Plan a bake with this oven

Evolution PID high chamber. 2700 W top / 900 W bottom, 3.6 kW nameplate, 509 C, 35x40x17 cm, 27.3 kg, full touchscreen. Maker: 0-500 C in 30 minutes, 60-90 s bake, 3-minute recovery, 16/8/20 percent faster than the non-Extra Evolution. Italian copy still says it behaves on 3 kW; the UK 2026 guide wants a 20 A single-phase. Same HA physics: more top, slower deck, bread fits. Not the low 509E Extra Power and not the analog PRO.

Max temp
509°C in 30 min
Placement
Indoor
Electric
Rating
-

How this oven bakes

  1. 30 minutes is the maker 0-500 C. Confirm the stone with an IR gun before the first launch.

  2. PID Extra Power is not a 13 A appliance. UK: 20 A. Italy: maybe a 3 kW meter if nothing else is on the ring.

  3. Same HA rule: more top than the low E, then starve the floor between pies.

  4. Presets are a starting point. Neapolitan still wants clay, not the hybrid plate, at 480-509 C.

Specifications

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

Pros

  • PID with a 17 cm chamber and 3.6 kW. The high-chamber Extra Power, not a rebadged PRO.
  • Maker 30-minute 0-500 C and 3-minute recovery. Faster than analog HA on biscotto (50-60 min).
  • Independent 509 C elements, presets, bread and pizza in one box.

Cons

  • 3.6 kW. UK 20 A. The Italian 'works on 3 kW' line is PID cycling, not a 13 A plug.
  • High chamber still soaks the deck from above. Extra Power does not delete Giuc9's second-pie burn.
  • €1,699 list. Double the PRO HA for a controller and a fatter top coil.

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 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.

Evolution PID high chamber. 2700 W top / 900 W bottom, 3.6 kW nameplate, 509 C, 35x40x17 cm, 27.3 kg, full touchscreen. Maker: 0-500 C in 30 minutes, 60-90 s bake, 3-minute recovery, 16/8/20 percent faster than the non-Extra Evolution. Italian copy still says it behaves on 3 kW; the UK 2026 guide wants a 20 A single-phase. Same HA physics: more top, slower deck, bread fits. Not the low 509E Extra Power and not the analog PRO.

Also known as: P134HA 509E, P134HA Evolution Extra Power, P134HA 509 Evolution.

  • PID with a 17 cm chamber and 3.6 kW. The high-chamber Extra Power, not a rebadged PRO.
  • Maker 30-minute 0-500 C and 3-minute recovery. Faster than analog HA on biscotto (50-60 min).
  • Independent 509 C elements, presets, bread and pizza in one box.
  • 3.6 kW. UK 20 A. The Italian 'works on 3 kW' line is PID cycling, not a 13 A plug.
  • High chamber still soaks the deck from above. Extra Power does not delete Giuc9's second-pie burn.
  • €1,699 list. Double the PRO HA for a controller and a fatter top coil.
  1. 30 minutes is the maker 0-500 C. Confirm the stone with an IR gun before the first launch.
  2. PID Extra Power is not a 13 A appliance. UK: 20 A. Italy: maybe a 3 kW meter if nothing else is on the ring.
  3. Same HA rule: more top than the low E, then starve the floor between pies.
  4. Presets are a starting point. Neapolitan still wants clay, not the hybrid plate, at 480-509 C.

Can Effeuno P134HA 509E Extra Power bake Traditional Napoletana?

Yes. Effeuno P134HA 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 P134HA 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, high-chamber, dual-element, pid, evolution, extra-power, p134ha

Bakes from this oven

Loading...

Community Reviews

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

Sign in to add your review and photos.