@@gorankunovic6404 better to burn out the stone with incremental steps in temperature. It is normal to have moisture in the stone. So you need to make sure it gets fully dry. Start with lower temperatures and scale it up over time. Run for hours. You will see if it gets out water. If not than you are lucky and can start baking earlier. It is normal that after like 10-15 bakes needed, over the first weeks, by when it becames solid dry. For the time being you may adjust temperatures a little. I always pirolyse after each bake, so the stone is always nice and clean. Have fun with it!
@@tomaszewskiludovic712 yes, I have both. For me from technical content and baking results point of view both one to one comparable. Macte is usually cheaper a bit. Nettuno is a good decision!
Hello. Can You help with choosing best electric oven for small pizzeria (50 pizzas daily)? I'm thinking about Macte Nettuno vs Efeuno P134HA is there any major difrence between them? I need oven for biga->canotto pizza with posibility to use in one pizza after another. (fast reheating)
Hi Radoslaw! Both brand's mentioned models are great, the technical content and capability are one to one comparable. I know very well both, I am using both. Decision should be according to your preference on price, look, maybe local service. Nettuno is usually cheaper than P134HA. For 50 pizzas per day for canottos I think it is a great choice. However if you have rush period meaning a long queue of people at lunch time so you really need speed, than I propose that you install two ovens. You bake 2/3 time in one and finish up with turning in the second one. There is always one oven running with pizza the other is empty. It means you always maintain a hot stone in the one or in the other. So you rock with speed! The thing on the speed is that is there a full hot stone all the time or not. Maybe one difference. Effeuno started to sell a new kind of stone (grey ugly one). This is not biscotto anymore. I still testing it. Looks to be ok but not biscotto. Macte still goes with the well known biscotto.
@@zsoltkaman-pizzaiolo Thank You very much ! When You talk about two oven system U mean that second oven U use with open doors and turning pizza on shovel for last touch like around 30 last seconds? So first oven can reheat stone during this time? And last one did U tested effeuno with two stones/floors? Thank You one more time for help;)
@@radoslawstaszczak yes, purchase and use 2 ovens (ideally the same model) and yes you move pizza from one to other and the second you use to finish up. The first can recondition. Doors are closed and you open/close.
@@radoslawstaszczak I never teszed 2 shelf model of any oven. What I heared about it it does not function well. The bottom stone heats up the top and no good control on temperatures. I would buy 2 separate identical models. It is also about scaleability and safety. One breaks the other can be still used. If no need of speed only one is running.
@@zsoltkaman-pizzaiolo Thank You! And jus last one question, what would be best choice for biga dedicated mixer? With speed control, and propably reverse gear for biga mix? With 50pizza per day I think 8-10kg (max dough weight) mixer shoulf fit me
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I just bought Machte voyager twin after watching your videos!!! Now it ia testing and learning….. tnx
Have fun with it! Enjoy!
Any tip for first start oven? Or just plug in power 450/400 for 45 minutes then put pizza inside?
@@gorankunovic6404 better to burn out the stone with incremental steps in temperature. It is normal to have moisture in the stone. So you need to make sure it gets fully dry. Start with lower temperatures and scale it up over time. Run for hours. You will see if it gets out water. If not than you are lucky and can start baking earlier. It is normal that after like 10-15 bakes needed, over the first weeks, by when it becames solid dry. For the time being you may adjust temperatures a little. I always pirolyse after each bake, so the stone is always nice and clean. Have fun with it!
were you able to compare it with effeuno p134ha? I am interested in the nettuno
@@tomaszewskiludovic712 yes, I have both. For me from technical content and baking results point of view both one to one comparable. Macte is usually cheaper a bit. Nettuno is a good decision!
@@zsoltkaman-pizzaiolo Thank you for your feedback, I will order the Nettuno. by any chance do you have a promotional code for the nettuno?
@@tomaszewskiludovic712 no, unfortunately I cannot help you with promo codes
Hello. Can You help with choosing best electric oven for small pizzeria (50 pizzas daily)? I'm thinking about Macte Nettuno vs Efeuno P134HA is there any major difrence between them? I need oven for biga->canotto pizza with posibility to use in one pizza after another. (fast reheating)
Hi Radoslaw! Both brand's mentioned models are great, the technical content and capability are one to one comparable. I know very well both, I am using both. Decision should be according to your preference on price, look, maybe local service. Nettuno is usually cheaper than P134HA. For 50 pizzas per day for canottos I think it is a great choice. However if you have rush period meaning a long queue of people at lunch time so you really need speed, than I propose that you install two ovens. You bake 2/3 time in one and finish up with turning in the second one. There is always one oven running with pizza the other is empty. It means you always maintain a hot stone in the one or in the other. So you rock with speed! The thing on the speed is that is there a full hot stone all the time or not. Maybe one difference. Effeuno started to sell a new kind of stone (grey ugly one). This is not biscotto anymore. I still testing it. Looks to be ok but not biscotto. Macte still goes with the well known biscotto.
@@zsoltkaman-pizzaiolo Thank You very much ! When You talk about two oven system U mean that second oven U use with open doors and turning pizza on shovel for last touch like around 30 last seconds? So first oven can reheat stone during this time? And last one did U tested effeuno with two stones/floors? Thank You one more time for help;)
@@radoslawstaszczak yes, purchase and use 2 ovens (ideally the same model) and yes you move pizza from one to other and the second you use to finish up. The first can recondition. Doors are closed and you open/close.
@@radoslawstaszczak I never teszed 2 shelf model of any oven. What I heared about it it does not function well. The bottom stone heats up the top and no good control on temperatures. I would buy 2 separate identical models. It is also about scaleability and safety. One breaks the other can be still used. If no need of speed only one is running.
@@zsoltkaman-pizzaiolo Thank You! And jus last one question, what would be best choice for biga dedicated mixer? With speed control, and propably reverse gear for biga mix? With 50pizza per day I think 8-10kg (max dough weight) mixer shoulf fit me