Effeuno P134H 509E Extra Power

Effeuno P134H 509E Extra Power 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.

Low-chamber Evolution with the fatter top coil. Distinct from the catalog P134H, which stays the 509 PRO. Nameplate 3.2 kW; sheet lists 2700 W top / 900 W bottom (they do not add). 35x40x9 cm, 23.7 kg, 509 C, full PID touchscreen. First-gen 509E (2100 W top) logged 26 minutes to 495 C on pizzamaking.com; Extra Power claims 16 percent faster. UK 2026 guide: 16/20 A, not a 13 A plug. Italian copy still says 3 kW counters are fine.

• PID, 9 cm Neapolitan chamber, independent 509 C elements. The low-chamber Extra Power, not the analog PRO.
• Measured 26 min to 495 C on the weaker first-gen; Extra Power should beat that. Maker recovery 3 minutes.
• Same 35x40 floor as the PRO, so peels, stones, and Saputo sizes already exist.

• Nameplate 3.2 kW vs 2700+900 on the sheet. UK wants 16/20 A. Do not promise a kettle-plug install.
• €1,599 list, roughly double the 509 PRO, for a controller and a hotter top. 9 cm: pizza, not a loaf.
• Stock hybrid stone still burns Neapolitan bases at 500 C. PID does not fix the floor.

1. Do not confuse this with the catalog P134H. That slug is the 509 PRO. This is the PID Extra Power.
2. bifi85's 26-minute log was the 2100 W first-gen. Extra Power is quicker to air-stat; the stone still wants a soak.
3. UK: 16 or 20 A. Italy: maybe 3 kW if the PID behaves and the ring is empty.
4. Run top hotter than bottom, same as every P134H. Clay overlay at Neapolitan heat.