P134HA

Our professional ovens are not built-in, so we recommend leaving at least 12 to 15 cm around the sides ( left, right and top ) of the oven so that there is always proper ventilation.

Thanks to the characteristics of this static oven, it is possible to cook all types of pizza (traditional pizza, pizza in pan, pala, pinsa romana, scrocchiarella and with the cookie it is also possible to cook Neapolitan pizza), but it is also possible to cook bread that is not too bulky ( such a model has an internal chamber height of 11 cm ).
In addition, it is even possible to bake some kinds of cakes and some desserts, leavened goods, buns, small cakes, sponge cakes (on HA), pasta dishes, fish, meat, etc.

The time taken depends mainly on the type of refractory stone. Using the cookie, the oven takes at least 50 to 60 min. to reach 500 °C, while with the standard refractory stone the timings are shorter.

The P134HA furnace (as well as all other models) is a professional furnace, which can be used with a standard 3 kW

Yes, this model is also recommended for Neapolitan pizza baking. In addition, due to the greater height of the inner chamber, it is also possible to bake more voluminous breads and dishes.

Both models share the main features of the Easy Pizza line.

The only difference relates to the height of the inner chamber: specifically, the height of the P134H model turns out to be 11 cm (therefore ideal for baking for Neapolitan pizza-if equipped with a biscuit-and pizza of all types, as well as for a low type of bread as well), while the height of the P134HA turns out to be 18 cm (therefore ideal for being able to bake a bulkier type of bread as well).