Effeuno P134A 399E: Mastering the Art of Leavened Baked Goods

The Effeuno P134A 399E oven is engineered for enthusiasts and professionals alike who seek excellence in leavened bakery products. This model is particularly adept at handling complex pastries and large leavened goods, offering precise temperature control and a spacious cooking environment.

Effeuno P134A 399E Specifications

Optimized for advanced baking, this oven combines size, power, and control:

• Weight: 30 kg
• External dimensions: W: 55 x D: 65 x H: 40 cm
• Internal dimensions: W: 35 x D: 40 x H: 22 cm
• Electrical supply: 230/50-60Hz
• Maximum Temperature: 399°C
• Power: 2.8 kW
• NEW Biscotto stone included

Key Features of the Effeuno P134A 399E

Designed to excel in baking large leavened products, the P134A 399E includes features that ensure superior baking results:

• Advanced PID electronic control for precise temperature adjustments.
• High chamber ceiling accommodating even large baked goods like panettone.
• Custom-designed resistances for even heat distribution, ensuring perfect crusts and textures.
• Halogen chamber lighting for clear visibility and better control during the baking process.

Explore Effeuno's Baking Excellence

Effeuno continues to push the boundaries of culinary technology, making its ovens a favorite among baking professionals. The P134A 399E represents a pinnacle of their innovation, tailored for those who demand precision and versatility in their baking adventures.

Note: This is the UK version of Effeuno P134A 399E

NOTE: The new Effeuno biscotto stone is an enhanced version of the previous model, crafted from a durable blend of refractory stone and biscotto. This industrial-grade material is highly resistant and versatile, capable of cooking all types of pizzas. Notably, the new stone retains heat more effectively than the previous version, so it’s recommended to slightly lower the temperature of the upper heating element. This adjustment helps prevent the pizza from burning, as the upper element tends to heat the stone's surface quickly. In contrast, the lower heating element keeps the chamber and stone consistently warm without causing the pizza to burn.