Effeuno P134GE pizza hőmérséklet és sütési idő
A Pandough becslése szerint a nápolyi kiindulópont 60% hidratáltságnál: 455 °C-os levegő, 455 °C-os sütőfelület és körülbelül 65-95 sec. Ezek a modell becslései ehhez a kemencéhez, nem a gyártói specifikációk.
Gara Evolution. 2700 W top / 900 W bottom, 3.6 kW, 550 C (the electric catalog cap), 35x46x13.5 cm, 45 kg, 7-inch PID touch, front and rear steam vents. Ships Effeuno stone plus Saputo biscotto. UK 2026 guide: 20 minutes heat-up, 60-second Neapolitan, 20 A. Deeper floor than a P134 (46 vs 40 cm) and a chamber that can take bread. 550 C and 20 minutes are manufacturer/dealer figures; almost no English owner log. Indoor only. Manual: not even under a canopy.
- 550 C and a Saputo in the crate. The only current home SKU that ships real clay, not just the hybrid.
- 35x46 cm floor, 13.5 cm chamber, steam vents, 7-inch PID. Bread and pizza without stepping down to 399 C.
- UK guide 20-minute heat-up and 60-second bake. Fastest claimed soak in the family.
- 45 kg, 69x67x45 cm, 3.6 kW, 20 A, €2,999. This is a small commercial deck on a counter, not an N3.
- 550 C and 20 minutes are unverified in English owner threads. Confidence on heat-up is manufacturer-only.
- Indoor only. The Gara manual forbids weather, canopy included.
- Use the Saputo for Neapolitan. That is why it is in the box. Keep the Effeuno plate for Roman and bread.
- 20 minutes is the dealer heat-up. Confirm the deck with IR. 550 C air is not 550 C clay.
- 3.6 kW, 20 A, 45 kg. Plan the circuit and the bench before the pallet arrives.
- Steam vents are for bread. Close the pizza ritual; this is still a static deck, not a combi.
- Do not park it outside. The manual is explicit.