Effeuno P234H 509 PRO

Stacked twin of the P134H. Two 35x40x6.5 cm chambers, 1250 W top in each plus a 900 W floor, 3.4 kW EU nameplate, 509 C, 27.1 kg, two 34 cm pies, two Effeuno stones. UK 2026 guide sells a 3.1 kW depower so it hangs off a 13 A plug; use 3400 W for the EU SKU. 6.5 cm is pizza only. Maker FAQ copy: no bread. Real preheat still a 30-40 minute stone soak per deck, not 25 minutes from the family banner.

Max temp: 509°C in 35 min
Placement: Indoor
Electric
Rating: -

How this oven bakes

Do not buy this for bread. 6.5 cm is a pizza slot.
Soak both decks. Launching on a cold upper stone while the lower is ready is how you invent two different bakes.
EU 3.4 kW: own circuit. UK 3.1 kW depower is the 13 A story, not the Italian nameplate.
Clay on both floors if you live at 480-509 C. Two hybrid plates will scorch two bases in parallel.

Specifications

Temperature range: 50°C – 509°C
Inner size: 35 cm × 40 cm
Weight: 27.1 kg

Pros

Two independent 34 cm decks in a 53x60x37.5 cm shell. Party throughput without a P150 footprint.
Triple element, 509 C, two stones in the box. Same Pro digital line as the single-deck 509.
UK 3.1 kW SKU exists if you must stay on 13 A. EU 3.4 kW is the honest sheet.

Cons

6.5 cm chambers. No loaf, no panettone, no deep pan. Pizza or nothing.
3.4 kW with both decks up. A 3 kW Italian meter and a shared ring will lose.
Two stones to soak. Heat-up is not half because you stacked them.

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 P234H 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: P234H 509 Pro, P234H 509 PRO POWER, P234H 509 R24.7, Effeuno double deck.

Two independent 34 cm decks in a 53x60x37.5 cm shell. Party throughput without a P150 footprint.
Triple element, 509 C, two stones in the box. Same Pro digital line as the single-deck 509.
UK 3.1 kW SKU exists if you must stay on 13 A. EU 3.4 kW is the honest sheet.

6.5 cm chambers. No loaf, no panettone, no deep pan. Pizza or nothing.
3.4 kW with both decks up. A 3 kW Italian meter and a shared ring will lose.
Two stones to soak. Heat-up is not half because you stacked them.

Do not buy this for bread. 6.5 cm is a pizza slot.
Soak both decks. Launching on a cold upper stone while the lower is ready is how you invent two different bakes.
EU 3.4 kW: own circuit. UK 3.1 kW depower is the 13 A story, not the Italian nameplate.
Clay on both floors if you live at 480-509 C. Two hybrid plates will scorch two bases in parallel.

Can Effeuno P234H 509 PRO bake Traditional Napoletana?

Yes. Effeuno P234H 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 P234H 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, dual-deck, triple-element, neapolitan, p234h

Bakes from this oven

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