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Our range 2026 of Effeuno with 25 models available and offered for sale from € 40.59 , in Prompt Delivery and Free shipping. Purchase directly from AgriEuro with no third parties nor unwanted surpreses: compared to the other online markets, who rely on third dealers (it means no assistance nor warranty), we offer Direct and Complete Assistance, which starts from pre-sales service up to after-sales assistance. The items are directly shipped from our AgriEuro distribution centre. Thus, we are the only online seller providing After-Sales Assistance for the Effeuno products and supplying Spare Parts (you access the exploded drawing once entered your Account).
Effeuno develops and manufactures professional electric ovens in Padua for pizza makers, bakers and discerning enthusiasts. The brand has over 18 years of experience and operates in more than 50 countries. Design, artisanal assembly and product inspections take place in Italy, supported by a team of engineers, technicians, creatives, customer service staff and baking specialists.
Effeuno electric pizza ovens bring professional-level temperatures and controls to workshops, catering businesses and compatible domestic settings. The range can be used to prepare Neapolitan pizza, tray-baked pizza, pizza alla pala, focaccia and bread, selecting the chamber, baking surface and controls according to the dough and required work rate. The brand’s technical research focuses on heat distribution, separate heating-element controls and carefully finished structures.
This page also includes the following type, which is useful for identifying the configuration that best matches the planned preparations:
On AgriEuro, Effeuno ovens can be selected according to their technical specifications, helping you choose the model best suited to your cooking requirements, available space and electrical system.
Models intended for advanced hobby use are suitable for pizza evenings and frequent tests with different doughs. Professional configurations support more regular work in pizzerias, workshops and catering businesses, with output capacity determined by the individual model and how batches are organised.
The range includes static electric ovens designed to operate with intense, adjustable heat. Configurations vary in chamber size, capacity, maximum temperature and control system. Comparing these elements helps match each model to the intended recipes and cooking frequency.
Effeuno indoor and outdoor pizza and cooking ovens are countertop electrical appliances designed for static cooking at high temperatures. Heat produced by the upper and lower heating elements works on the top and base of the food, with adjustments varying according to the product line and model. Lower chambers are suited to Neapolitan, round, tray-baked or pizza alla pala, as well as other low baked goods. Models with taller chambers provide additional space for bread, leavened products, desserts and dishes that require greater vertical clearance. The choice of surface affects heat transfer: the biscotto stone supports the rapid cooking of Neapolitan pizza, whereas other surfaces should be matched to the recipe and manufacturer’s instructions. For outdoor placement, a dry, stable location protected from the weather must be provided, in accordance with the model’s manual. Power, socket and ventilation space must be checked before installation.
AgriEuro complements its selection of Effeuno electric ovens with dedicated services before and after delivery. Logistics, spare parts and technical support provide practical assistance throughout the oven’s operating life.
Buy the Effeuno oven best suited to your preparations from AgriEuro and choose a configuration that matches your space, electrical system and required cooking pace.
The choice starts with the type of pizza, required capacity, chamber height and available power supply. For Neapolitan pizza and low baked goods, a compact chamber combined with the recommended high-temperature surface may be suitable. Bread, large leavened products and taller dishes require greater vertical clearance. You should then assess the diameter or number of pizzas per batch, maximum temperature, heat recovery and control type. Before buying, compare power consumption, socket type, external dimensions and ventilation clearances with the intended installation area.
The main difference concerns the height of the cooking chamber. In the Easy Pizza line, the P134H has an 11 cm chamber suitable for pizza and low loaves; the P134HA reaches 18 cm and provides more space for larger loaves, desserts and leavened products. Individual specifications may differ between versions, maximum temperatures and control systems. It is therefore useful to compare the complete model specifications, rather than only the H or HA designation, while also considering power, equipment and baking surface.
Several models in the Easy Pizza line can operate with a standard 3 kW system and use a 220/230 V single-phase connection with a Schuko plug. Actual compatibility also depends on the model’s power consumption and other appliances operating at the same time. Before connection, read the rating plate, check the socket capacity and verify the electrical system. Versions with different power ratings or connections require the conditions stated in their manuals and, where necessary, an assessment by a qualified technician.
The temperature depends on the pizza style, dough, hydration, thickness and baking surface. Neapolitan pizza generally requires very high temperatures and short cooking times; tray-baked pizza, focaccia and other preparations use different temperatures and times. On ovens with separate controls, the top and bottom heat can be set differently to balance the crust, toppings and base. The instructions in the manual provide the starting point; small tests can then be used to adapt the settings to the recipe without exceeding the model’s limits.
The biscotto stone is particularly suitable for Neapolitan pizza cooked at high temperatures. Its thermal behaviour helps transfer heat gradually to the base and limit scorching during very rapid cooking. It requires adequate preheating and the conditioning procedure prescribed by the manufacturer before the first batch. The choice does not depend on the oven alone: temperature, dough, the amount of flour on the base and the number of consecutive pizzas all affect the result. For trays, bread or other recipes, use the surface recommended for the model.
Yes, the range includes configurations suitable for bread, focaccia, leavened products, desserts and cooked dishes. The main limitations are chamber height, usable dimensions and temperature control. An 11 cm chamber focuses on pizza and low baked goods; an 18 cm chamber offers greater vertical space. The tray, support and temperature must be compatible with the model and recipe. Before inserting containers or foods other than pizza, consult the manual for permitted materials, positioning and required distances from the heating elements.
Preheating is complete when the chamber and baking surface have reached a stable thermal condition, not simply when the display shows the set temperature. The required time varies according to model, power, selected temperature and stone type. A biscotto stone may need longer than other surfaces. When cooking several pizzas, it may also be necessary to allow the oven to recover heat between batches. The times and procedure in the manual remain the correct reference, as a single estimate would not apply to every Effeuno configuration.
The stone should be cleaned according to the procedure specified by Effeuno and only when the oven is completely cold. At the end of cooking, the manufacturer recommends running a cycle at maximum temperature with only the stone inside to carbonise any residue. Once completely cool, deposits can be removed with a damp cloth or suitable scraper. Thermal shock must be avoided and water must never be poured onto a hot stone. Stains and colour variations may remain visible without automatically affecting the performance of the surface.
Outdoor placement is only possible when the model, its manual and the installation conditions allow it. As this is an electrical appliance, the oven must remain in a dry and stable position, protected from rain and moisture and with the prescribed ventilation clearances. The socket and electrical supply must be suitable for the environment and absorbed power. An outdoor worktop alone is therefore not sufficient: protection from the weather, ambient temperature, nearby surfaces and the manufacturer’s specific instructions must all be checked.
The choice depends on the number of diners and required service pace. A single-pizza model occupies less space and suits domestic preparations or limited output. A chamber that accommodates several pizzas reduces the number of cycles but requires more careful assessment of size, power and work organisation. When comparing two ovens, the stated number of pizzas is not enough: the actual surface dimensions, dough diameter, heat recovery and uniformity across the different chamber positions must also be considered.
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