Effeuno P134HA 509 PRO 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.
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.
- 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.