Author Topic: P134H vs GGF Micro  (Read 3318 times)

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Offline meatboy

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P134H vs GGF Micro
« on: September 04, 2013, 04:47:08 AM »
Hello folks,

I'm short before ordering a small electric pizza oven and I have finalized my search to two ovens. The P134H (Effeuno) and the Micro A (GGF).
Since I'm living in germany both ovens are below 480 EUR (GGF Micro 449 EUR, P134H 480 EUR).

What I found so far is:

Pro P134: up to 500C, glass in window - Con: larger case, smaller internal space, higher price
Pro GGF Micro: up to 500C, larger internal space, lower price, smaller case - Con: no window

It's more pro for the GGF actually and most important, I found a german reseller so I could have the oven delivered within the next two days (instead of a month wait for the P134)

What are your opinions?


Offline barryvabeach

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Re: P134H vs GGF Micro
« Reply #1 on: September 04, 2013, 07:25:15 AM »
I always thought the glass in the door was a pretty useless feature, until I bought a countertop model with one and a lighted interior -  if you are cranking up the top heat, the cheese goes from bubbly to brown to burnt in a very short time, and it turns out having the glass door was nice because you could watch the cheese turn and pull it out at almost the exact right time. BTW, even with a light and a glass door, if it has a low clearance, you only see the front half or so of the pizza, and sometimes the colors don't look right because the red of the heating element can make the cheese look darker than it is, but you get used to that.  I have also had countertops with solid doors, you end up checking on the pie more often, which cools down the chamber a little, but not an overwhelming problem - you tend to just keep a closer track of the time, and it takes a little longer to get the pie finished in the one without glass, since you keep checking on it.     So either one would be fine, I would give a slight edge to the one with the glass door - but not sure if it is enough to offset having a local rep.  The one with the larger case probably has better insulation, so I would hold out for that if you do a lot of pizzas at one time.  If you are only doing a few, that won't make much difference. 

Offline sub

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Re: P134H vs GGF Micro
« Reply #2 on: September 04, 2013, 08:14:51 AM »
Hi meatboy,


I prefer the door of the Micro A, it has also more room inside if you want to make big pies, downside less powerfull top element, but you can always change it for a powerfull one, like the_blob    >:D

P134H 1700W top heating element for 405X405X110
Micro A 1100W top heating element for 350x410x90


Some pictures of the new model
« Last Edit: September 04, 2013, 09:10:36 AM by sub »

Offline sub

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Re: P134H vs GGF Micro
« Reply #3 on: September 04, 2013, 09:31:20 AM »
P134H

cold outer cover by forced air (fan)
stainless steel baking room
internal light
high heat resistant fiberglass wiring

Offline meatboy

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Re: P134H vs GGF Micro
« Reply #4 on: September 04, 2013, 09:52:16 AM »
Thanks a lot!

Sub, the pictures are great! Both oven reach ~500C without modding, don't they?
« Last Edit: September 04, 2013, 10:00:18 AM by meatboy »

Offline sub

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Re: P134H vs GGF Micro
« Reply #5 on: September 04, 2013, 11:15:27 AM »
Yeah, more or less, the P134H thermostat knob goes only to 450

P134H thermostat JUMO 602031/80

Micro A thermostat EGO 55.19082.802


For the P134H you can look this thread: Effeuno (F1) p134h PF: Test comparativo delle temperature impostate e misurate, ... impariamo a conoscere la belva


Offline meatboy

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Re: P134H vs GGF Micro
« Reply #6 on: September 04, 2013, 01:50:00 PM »
great links - much appreciated!

what would you suggest? F1 or GGF ?

Offline sub

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Re: P134H vs GGF Micro
« Reply #7 on: September 04, 2013, 04:45:32 PM »
If you want to do Neapolitan pizza, go for the P134H


Offline meatboy

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Re: P134H vs GGF Micro
« Reply #8 on: September 04, 2013, 05:03:23 PM »
thanks a lot Sir! Will do ;)

Offline meatboy

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Re: P134H vs GGF Micro
« Reply #9 on: September 06, 2013, 07:19:19 AM »
just ordered


Offline barryvabeach

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Re: P134H vs GGF Micro
« Reply #10 on: September 06, 2013, 07:33:08 AM »
Make sure you post a full review.  There are not many places where you can get an in depth review of countertop pizza ovens

Offline meatboy

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Re: P134H vs GGF Micro
« Reply #11 on: September 06, 2013, 07:40:29 AM »
will do sir!

Offline Danielito

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Re: P134H vs GGF Micro
« Reply #12 on: Yesterday at 05:18:08 AM »
Hi,

as i'm about to order one of these two ovens in the next days - there are some questions i'd like to ask:

1. many people prefer the p134h over the ggf micro although the ggf micro delivers 500c whitout any modification - so what's the reason?

2. the user "meatboy" noted the non existing window as the only con over the p134h  - but first the "non window" is actually a pro and second, there is also a model with a window.

3. Sup mentioned that the upper heating element of the micro is less powerfull - but 500 degrees are 500 degrees or am i wrong? so what is the con actually - the heating time?


thx
Dan

Offline sub

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Re: P134H vs GGF Micro
« Reply #13 on: Yesterday at 05:42:02 AM »
Hi Dan,

1: Because of the 1700W Heating element on the p134h.

Even if the GGF micro goes to 500   you have to open the door to put a pizza in, right ?

So you lost at least 80C in the chamber when you put a pie, with a  larger chamber and and a less powerfull top heating element, the air temperature inside the oven increase slowly, and the baking times are longer.


If I have to buy one of them, I'll go for the GGF micro and I'll swap the top heating element for a +2000W, put a thicker terracotta stone, raise it and It will be a perfect electric oven for the neapolitan pizza.

Larger baking chamber, no heat lost from the door, no security thermostat.




Offline Danielito

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Re: P134H vs GGF Micro
« Reply #14 on: Yesterday at 05:00:39 PM »
ohhhh - the chief himself  ;D ;D ;D ;D,

thank you very much sub - now it make sense - i haven't thought about it until now that there is such a high lose in temperature by just opening the door for a few seconds.
So without the modification i have to wait between the pies till the oven is on temperature again - right?
Would you go for the window or the non window version? - but since you're a pro you will most likely prefer the non window version  :chef:.

So i will order the micro then and of course post my results.

Sub - again, thank you very much for your help and time.

Dan

PS.: a little of topic, sorry, but how do you guys handle a 60+ hydrated dough? I use the caputo blu (don't know if there is a difference between caputo blu and caputo pizzeria) but whenever i use more than 60% water the dough is soooo sticky - i have no chance without adding flour - so most of the time i end up with 57-59%. But you guys are working with 65% and more. Any Tips?  :'(


Offline sub

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Re: P134H vs GGF Micro
« Reply #15 on: Today at 06:28:15 AM »
You're welcome,  Big Chief is here to help  :P

So without the modification i have to wait between the pies till the oven is on temperature again - right?

Yes, because the oven don't have thermal inertia, that's why It's best to use a thick terracotta stone.

wait until the stone is up to temp again (around 400) before putting another pie.



Would you go for the window or the non window version? - but since you're a pro you will most likely prefer the non window version  :chef:.

I'll go for the no window version, with a timer you know when you'll have to remove the pie, or you can take a quick peek. 


PS.: a little of topic, sorry, but how do you guys handle a 60+ hydrated dough? I use the caputo blu (don't know if there is a difference between caputo blu and caputo pizzeria) but whenever i use more than 60% water the dough is soooo sticky - i have no chance without adding flour - so most of the time i end up with 57-59%. But you guys are working with 65% and more. Any Tips?  :'(

Easy, don't knead too much, let the dough rest 10 minutes, then do some stretch&folds, let the dough rest another ten minutes.
Repeat the rest / stretch&folds  3 to 5 times (depend of the hydration of the dough) until you ca do the window pane test.
« Last Edit: Today at 06:33:29 AM by sub »


 

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