Effeuno Pulse 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.
US-only 120 V Effeuno: one 1800 W top element, 35x40x9.4 cm chamber, UL listed, NEMA 5-15P. Spec sheet 509 C / 948 F, not the 930 F hero line. Real preheat to a launchable stone is 45-50 minutes, not a 20-minute gas-dome cycle. 90-second Neapolitan is after that soak. No bottom element by design so it lives on a 15 A duplex. Dealer copy says indoor and outdoor; there is no IP rating, and the 230 V P-line manual forbids weather.
- True 509 C indoor Neapolitan on a standard US 15 A outlet. No 240 V drop, no step-up transformer.
- 1-inch Italian deck (owners call it biscotto) holds heat once soaked. Francesco's first pie leopard-spotted without a burnt base.
- AISI 304 chamber, triple glass, rock wool, touchscreen. Same factory family as the 230 V P-line, localized for UL.
- Owners report fast recovery after the long preheat. One 34 cm pie at a time, 90 s Neapolitan / ~3 min NY in the FAQ.
- Real preheat is 45-50 minutes to ~480 C, not the 25-minute family banner and not 'heats up quickly' in the reviews that skip the clock.
- Top element only. You cannot split char and spring the way a P134H does. Turn the pie.
- US D2C only (PizzaGoods, pallet freight). Not on effeuno.biz. Not a 230 V SKU. Outdoor use is dealer copy, not a rating.
- Give the stone 45-50 minutes. The 90-second bake starts after that, not at the first beep.
- There is no bottom element. Heat lives in the deck. If the base lags, wait; if it scorches, you launched too soon or the pie sat still.
- 13.4 inch is the wall. A 14-inch launch catches the sides of a 35x40 cm chamber.
- UL indoor oven that a dealer also parked on a patio. Rain and a 1800 W cord are not a plan.