FAST REVIEW | Effeuno P134-HA... BEST Indoor Pizza Oven?
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- Опубликовано: 8 сен 2024
- Coupon code: PALAPIZZA5
blackrockgrill...
Dryer outlet adapter: www.amazon.com...
Read the full review: palapizza.com/...
The Effeuno P134 is a BEAST. I was amazed at how well this oven performed, beating out dozens of outdoor pizza ovens I reviewed...all while cooking inside! This thing reached over 1,000F no problem. If you want the best electric pizza oven, this is it.
However, there are electrical hurdles. You will need a 240v electric line ran. So while this is the best indoor pizza oven overall, I also continue to love the Ooni Volt (who I previously named as the best) for a 120v option. I find it unfair to directly compare one vs the other considering one has so much more power running it.
#palapizzaovens #pizzaoven
I live in California and they are based in Delaware . I email them for a quote they email me with shipping rate which was $560 + $1500 for oven. For now I think I am gonna go with Ooni Volt for now.
I see a lot of Italians using this oven indoors.
dude sounds like Steve1989MREinfo
Thermostat sensors are placed next to the resistances.Therefore, thermostats detect the resistance temperature, not the oven ambient temperature,This system is wrong
Do I plan on getting a pizza oven this year? No. Do I watch every video? Yes. Keep up the good work
😂 Thanks buddy.
If you take an audio clip of Marilyn Monroe and slow it down, it becomes this dude's voice.
Something something, Mr. President, ahaha.
Have you any plans to review the new Cuppone HE400 oven?
What’s you dough recipe? Looks amazing
That's my poolish recipe! ruclips.net/video/SJZxRf7ZfCA/видео.htmlsi=EhLRV_T5Vgw-5QIj
Ooni Volt is not better than the Breville Pizzaiolo. Doesn't seem to be anything to choose between them as far as actually cooking a good pizza.
What about Effeuno? Do you have 240 Volt power outlet?
@@rokaskundrotas4805 Not feasible in the US for most people, twice the price, not counting the cost of installing the circuit, so it's not worth discussing
@palapizzaovens do you know much about the Effeuno P150H ?
I know it is bigger, of course. Do you know anything about it's performance? I currently use an Ooni Karu 16 with gas attachment and run the oven at around 360°C and cook time of about 3 or 3.5 minutes. I am considering the P150H as an indoor option
I haven't used it, so @blackrockgrillhotstonecooking can probably give more insight. But at a glance, the size is awesome to do NYs in. Being the burner on this model maxes at 450c, I feel like it will be missing a tiny bit of power to get a 60s Neapolitan like the 509c models can do.
@@palapizzaovens yeah, that's what I was thinking. I haven't been cooking Neapolitan pizzas for a few years now and will always have the Karu 16 if need be. Great reviews by the way!!!
Hi, I own the p150h and love it. I'd be happy to answer any questions you have. It's not ideal for Neapolitan, but 700f and lower it performs really well.
@@jameshenderson8615 I usually run my oven around 360°C so that sounds perfect. Are there any noticeable hot or cold spots in the oven? Does it give an even bake on the base without having to turn the pizza too much?
It heats very evenly on the bottom. In order to get the top to cook evenly you need to rotate at least once, but 2 or 3 times to ensure an even cook. The back right and back left are hotspots. I cook at 375c usually and that's about a 4 minute bake time. I rotate 180 after 90 seconds then after another 90 seconds rotate 90 degrees. Then pull out after 60 seconds for a 4 minute bake time.@@leemajors1417
How do you manage to not burn the bottom of your Pizza at ~540C? with my P134H the bottom gets burnt with just 420C mesured at the stone in 30 sec. If I would go higher it would instantly burn 😅
Are you using the refractory stone at that temp? That will burn the bottoms very fast. The Biscotto stone is what enables you to cook at 540C without burning the bottom
@@palapizzaovens no i am using the new 2024 Biscotto Saputo. With this stone my pizza gets burt at 420 or higher....
@@themrcm1337 Maybe you have too much flower on the bottom of the pizza need to dust that away by slapping the dough to the countertop?
Du musst den Bisqotto rausnehmen und einen zweiten Corddierit Stein reinblegen, den du mit 6 großen Muttern entkoppelst. Der erste cordierit liegt ja direkt auf der Spirale und dann die Unterhitze einstellen, dann wird es superperfekt. Das mache ich auch so in meinem Holzbrotbackofen
How long pre heat?
30 -40 minutes for mine 👍 I set it to 450 top 350 bottom for Neapolitan. It seems to self clean the biscotto between pizzas too.
the preheat takes long time with this oven+ more expansive than the breville
But also way way better performance than the Breville. So you just have to decide what's best for you. This Effeuno is definitely overkill for most people, but it has unmatched performance for Neo.
@Mitnaged1 what voltage do you use for the oven? 208 or 240 Volts ?
the performance is not far far better. i make really great pizzas with the breville. taste really great in both. the advantage of the effeuno is the space it has and the variety of stuff you can bake with it. the breville is for all sorts of pizzas besides deep dish pizzas
240. it's Italian/European
25 mins after turning it on I can measure over 500C inside already.
I'm curious to see if you're going to get the Gozney just announced product... they have a portable Dome coming out next month.
Sure will, I'm pumped to test it out. I'll be ordering it on day 1. I was in talks with them about getting my hands on one early, but pre-release units are on short supply.
yesssss@@palapizzaovens
Can You compere it vs Macte Voyager Nettuno?
I definitely want to - I'll try to look into getting my hands on one again
What are the temperatures that you use for top and bottom? I have 134h version I burned the bottom with 350 inferior temp and 500 superior temp .. I think the upper rezistance is to close to the refractory stone..
Have you got the settings right? I think 500°C is too hot for the top
@@kebabfotoyes I found the right settings ive done a lot of pizzas since then
@@raresoniga820 Which setting do you prefer? I am thinking of buying one but i'm trying to be very careful and plan a lot in advance
I got a pyrometer and I keep the stone temperature at 450 celeius and I mesure in the midle of the stone
But when I put pizza in the oven I set to max temperature
not bad...
Etalon.
electric bill++