Ooni Koda 16 vs. Etna 2 vs. Surriento Comparison | Why I sold my Koda16
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- Опубліковано 26 сер 2024
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Instagram: @tyzzeria | Shop: www.tyzzeria.com
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Since I put my Ooni Koda16 to a second hand platform a lot of people asked me why I sell it.
Therefore I decided to do a video about my experiences.
Deutsch:
Seit ich meinen Ooni Koda16 auf Willhaben zum Verkauf angeboten habe werde ich regelrecht gelöchert warum ich den Ofen verkaufe. Ergo hab ich ein Video gemacht wo man doch sehr gut sieht was ich daran nicht gar so toll finde.
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Shop:
www.pizzashop2...
recommended products:
- turning peel: www.pizzashop2...
- pizza peel: www.pizzashop2...
- Surriento: www.pizzashop2...
- Enta 2: www.pizzashop2...
- thermometer: www.pizzashop2...
Did my first Pizzas today on my new Etna Two! Love it! Very well built and the Pizza tasted fantastic! At first I looked at the Koda 16 but I like the more traditional design on the Italian ovens.
Hi, ist seems, that there is No gas regulation inkluded Out of the box. How do you regulate the gas? It's there a Rotary control On the Back Or do you add one?
This video essentially convinced me to buy the surriento over the ooni and I couldn't be happier with my choice. It's a super powerful oven that heats up fast and has a thick stone that doesn't require recovery time between pizzas.
100% True
Is the stone of the Surriento made of clay? (proper biscotto)
@@kevinononoyes it is. (I know, late reply)
I got my Koda 16 last may. Just sold it yesterday. I bought a biscotto saputo stone and a handmade titanium lid for it. That helped a lot for heat up times and it got to 405° C in 10 minutes and the heat was much more evenly spread out on the stone.
Now I'm on the look for a new oven and I'm considering the Surriento and the Effeuno p150ha.
my advice , go for a effeuno 134HA 500 degree or even better, wait for the 134HA 509 gr. if you have a chance. biscotto is a must for those ovens.
Why are you looking for a new oven if you are satisfied with the Koda16?
Ich denke im Endeffekt ist es Geschmackssache. Aber das Ergebnis des Ooni kommt einer neapolitanischen Pizza am nähesten. Hat mich ehrlich gesagt am meisten überzeugt.
Wenn du meinst... 😉
Are you sure your Koda flame wasnt set to 50%? Mine hits 950F in 20 minutes. Also....I would love to see the bottoms of those pizzas for a complete comparison.
Hi, ich bin nun auch stolzer Besitzer eines Surriento!
Ich habe heute die dritte einbrennphase durchlaufen. Jedoch sondert der Ofen einen sehr stechenden Geruch ab. Die einbrennphasen 100/150/300 gingen jeweils ca 25-40min langsam aufgeheizt mit Deckel.
Gemessen in der steinmitte. Wann legt sich der Geruch?
Ive seen dozens of videos with the Koda 16 hitting its highest temperature in 20 minutes. Flames also seem a lot smaller than in most videos.
The price difference between them is significant. Especially with the Surriento, and as i see the cooking time is lower than Etna's. Ooni's cost is about 450 euro and free shipping and theSurriento 900 euro plus the shippinig cost. So i think ooni is the best buy among them for home usage.
Here you get the Etna2 for 480-500€ and at this difference there I would prefere te etna2 😉
Great test, ignore the rude keyboard bullies, and keep up the good work :-)
Hello great video. Wanted to buy the ooni, but now I vary between the etna two and the surriento. Is the surriento worth the surcharge against etna two ?
You can check the new Gozney Roccbox? This oven cost 20-30€ more then the Ooni Koda 16, but he comes with a pizza slider. I think a door in the front helps a lot, when i buy a pizza oven i will build a door for it.
I have no Roccobox right now available... But if I get one I'll do the test. But what kno from some who own one is that it has also very limited space and flame is sometimes too direct... But that's only word of mouth. As far as I know there is always somewhere a sale where you get the etna2 for around 500 and therefore it is really perfect 👌
The Test is Not correct, why surriendo e etna have biscotto Saputo Stone and koda 16 corderiet stone is different for Temperature
The test if correctly when koda 16 have Biscotto Saputo
Full of scammers
ordered the Surriento as my christmas present, this video makes me glad i chose the Surriento
I have the Surriento...it's an amazing oven...you'll see ;-)
How much money did you pay for it?
@@bisharacaviness4342 €599
@@kirschak1 could you provide me the website? Thanks
@@bisharacaviness4342 for the price, I suggest you to follow the facebook page of edilplanet. Keep in mind that every two or three days they do some promotions. So you have to wait and see. A few days ago they offer the Surriento at 550 instead of 999. Ask for the biscotto stone! facebook.com/photo?fbid=10218415805773913&set=gm.2858101654461838
Strange. I've been cooking pizzas on the Ooni Koda (13?) for about 6 months now, and it gets up to temperature in 15 minutes. The 16 is bigger but with a lot more burners so should get up to temperature just as fast. I also consider a door a minus, just another thing to deal with when you're in a hurry. Also temperature differences on the stone are desirable, as this lets you turn the pizza and control speed of cooking of different parts. I also find that slightly slightly slower cooking times (e.g. 1:30 -1:50 are good as they let thicker toppings cook better, if you have them. Bottom line, thanks for the comparison.
tbh in a hurry a door will make the temperature go up way faster so in a hurry it makes sense to heat up the oven with a door thing.
Bezüglich Etna Two…
Lässt man diesen auf Vollgas aufheizen und sobald man die Pizza reinschiebt das Gas auf minimal reduzieren ?
Oder lässt man hier einfach auf Vollgas ?
It seems as if you do not have full power on the Koda, mine has no problem reaching 430˚C within 20 minutes measured spot on in the middle. This with an ambient temperature at about 5˚C
It is at full power... Conditions were the same for all ovens
I know@@tyzzeria, the flames in the Koda seems to be different compared to the flames in mine.
It is limited in Austria per law to 50mbar... The described behavior is proven by a lot of Koda16 users... It is not something special with my device!
@@tyzzeria, I’ve seen another Austrian video where I also thought there’s something wrong compared to my Koda 16. I live in Denmark, the pressure is limited to 30mbar. You found another pizza oven that works for you, that’s what matters 👍😊
Great test.
Sehr nice habe mir bei euch eine Tür für den Etna Two bestellt.
Kurze Frage zum Backvorgang der Pizza im Video, habt ihr die Flamme im Etna Two komplett aufgedreht ? Oder ein wenig runter reguliert ?
Im etna2 Vollgas
Классное видео,с меня лайк и подписка!!!
English please 😉
After this video I sold my Koda 16 and buy Surriento
Where did you order ?
@@gabrielroy1951 directly to Edil Planet, my friend live in Italy and I send to his adress....I live near Italy border
Does the surriento come with the oven door? That clearly makes a huge difference in heat up time
Yes... We also have a door for etna2 available soon
@@tyzzeria You try to avoid his question. What @ani said, because you use a door that's why it heats up quickly, This is not a fair comparison.
Just installed my Surriento. How do you manage the flames? Isnt it better to set the flames on low while cooking the pizza? Think the full blast can burn yout crust too fast?
No... Full while baking... Just low when you have no Pizza inside to avoid that the stone gets too hot
@@tyzzeria interesting, full flame during cook burns my cornicione. What temperature do you aim the biscotto for cooking? thanx!
@@johannesnetelenbos8270 450-470 degree... We here in Austria use only 50mbar so maybe you have more gas preassure?
@@tyzzeria i'm using a 1.5 kg/h 0.5mbar regulator so this is probally the same as yours. Got a relatiely cheap 25kg bag of caputo pizzeria ordered just for gettign the grips with 16" and this oven. Going to do RT's and CT"s to check what works best. After that i'll return to my dallagiovanna la napoletana pizza flour ;-) Any observations you made which are good to know & considerate while using the Surriento? PS i'm going to place an extra needle valve to manage the flame more easily; the valve in the back is pretty annoying to reach.
what is the difference between surriento and etna? Is it worth it the extra money? Thanks!
Out of my perspective... Yes... You get usable cooking area 41x41cm instead of 32x41cm, stronger burner and a door is already included
In the surriento the burner Is lower than the Etna. In this way the side of the pizza will cook better
Hi,
How about the bottom part of the pizza?
Is it well done in all of the ovens?
All looked a little spotted at the bottom... Perfect
What is the price of the Surriento? How much money did you pay for it?
I did some search, i found out that Edil Planet owns both the etna and the Surriento.
where are you from? here in Europe you get it around 800 to 900€ tax and shipping included.
you can send a Mail to office AT tyzzeria DOT com and we can check what we can do for you
@@tyzzeria I live in the USA. I searched in google I can't find the Surriento oven.
I was about to buy the koda 16 however i was not fully convinced with shape of stone, wasted space and i noticed it burns the crust.
I'd like to buy the Surriento and i appreciate your help
@@bisharacaviness4342 shipping included the surriento will come to you for 930€... Shipping is very expensive to the US...
Lohnen sich die 200€ mehr im Vergleich von etna und surriento ?
Ja... Größere effektive Fläche, Tür dabei und deutlich stärkerer Brenner... Insgesamt das rundere Paket!
Sorriento is the best
Ich frag mich ob der etna 2 mit dem pizzaparty ardore mithalten kann. Die sehen ja sehr ähnlich aus. Was ich so vom ardore gesehen habe, liefert der echt tolle Ergebnisse
Der adore hat ein bissl besser den Brenner platziert... Sonst sind sie gleich
@@tyzzeria interessant. Meinst du das macht einen großen Unterschied ? Also die Platzierung vom Brenner
@@Daniel-fj7ch Leistung ist gleich.... Nur die effective Fläche ist bissl größer
@@tyzzeria ah ok danke. Gibt es für den etna two auch einen biscotto Saputo ? Ist der druckminderer mit Schlauch dabei, wenn ich ihn bei dir kaufe ?
@@Daniel-fj7ch biscotto siziliana ist dabei. Anschlüsse und Druckminderer genau so!
Il migliore quale?
Abhilfe beim Ooni bringt ein DIY Türl
Oder einfach einen guten Ofen kaufen und nicht diesen Chinamüll
Etna Two looks just like the Adore oven
It is very similar
Surriento have different options? I have seen Surriento without the name and stone, volcanic stone I think and Surriento with biscotto stone, why is that? Do you know something about this?
21 production has the name written on it. Lava or biscotto is the same price. You have to decide when you order. We sell only biscotto
Etna Two was better, the others failed to melt the cheese properly
480 is not too hot for pizza
The Koda 16 is a bigger oven, and has an inferior cordierite stone
I wouldn't say that if you take the effective usable space, than it is not bigger! It is even tinier.
This comparison is flawed. To make the comparison fair each oven should have been open. I note two ovens have a biscotto stone. Why did you not fit the Koda 16 with a biscotto stone also so as to give it the same advantage as you gave the modified Etna 2 which you modified with a biscotto stone giving it a lower thermal conductivity. Were each of the gas cylinders full when you commenced? You state that the Koda 16 was on full, yet the flame height was not so. If the cylinder is only half full on a cold day, which it was, as you were wearing coats the less than full cylinder will perform this way.
It is not flaw... I compared everything as it is delivered in Austria with 50mbar... I can proof that everything was on highest level... I can send you the the whole raw material if you want to look at 25gb video... There I even filmed that it is on highest level
@@tyzzeria Of course it is flawed. Did you purchase the Etna 2 and it came supplied with a Biscotto stone? No that is a modification. The Surriento is supplied with one, but the Etna 2 is not. Yet in your video you are using a biscotto in the Etna 2. So not a level playing field. The biscotto as I’m sure you know, or should know has a far lower thermal conductivity rating than cordierite so will give a higher reading when measured. As was commented the Surriento is almost twice the price and has a door which you used to heat up so that not really a fair comparison. Maybe if you re-did the comparison with all the ovens using a biscotto stone on a windless day with all the ovens open it would be a much better comparison.
@@riffraff6130 yes the etna2 is in Austria supplied with biscotto standard!
@@riffraff6130 have a look at tyzzeria.com... There you see how they are officially supplied here
@@riffraff6130 I even used everywhere only 50mb because Koda16 has it limited! Original the etna2 and the surriento come with 60mb... But I wanted to make it fair... So please don't be that rude with your comments if you don't know the situation here!
it is not a true comparison, because in the third oven you put the lid on. it is normal that it reaches a higher temperature before the others ...
non è un confronto veritiero, perchè nel terzo forno hai messo il coperchio. è normale che raggiunga una temperatura superiore prima degli altri...
I put everything as it is sold in Stock... Therefore I also wrote, that the surriento has the double price!
@@tyzzeria but it is an absurd test! you can't compare them that way! it's as if I compare three cars, one of which is sold with an engine and the other two without an engine, and I do a speed test!
You have to use all three without lids if you want to compare!
ma è un test assurdo! non puoi paragonarli in questo modo! è come se io paragono tre auto di cui una è venduta con il motore e le altre due senza motore, e faccio un test di velocità!
Devi usarli tutti e tre senza coperchio se vuoi paragonarli !
you also kept the flame at a minimum in the first 2, and at a maximum in the third. do an advertisement on the third party first instead of making these useless and pathetic videos
avete anche tenuto la fiamma al minimo nei primi 2, e al massimo nel terzo. fate prima a fare una pubblicità sul terzo invece di fare questi video inutili e patetici
No... It is everywhere at maximum!
But if you believe you know or can do it better... I invite you to come here and do the test again. I can also give you 25gb raw material... Where you see that everything is at maximum. You will also see that after putting it on no one hit the knobs
@@tyzzeria but it is an absurd test! you can't compare them that way! it's as if I compare three cars, one of which is sold with an engine and the other two without an engine, and I do a speed test!
You have to use all three without lids if you want to compare!
ma è un test assurdo! non puoi paragonarli in questo modo! è come se io paragono tre auto di cui una è venduta con il motore e le altre due senza motore, e faccio un test di velocità!
Devi usarli tutti e tre senza coperchio se vuoi paragonarli !