Ice and Gelato

The Pavoni gelato pan decorative lid mould is a silicone insert designed to sit over a standard 360x250mm gelato pan. Once placed over the filled pan and frozen, it imprints a distinctive raised chocolate bar pattern across the surface of the gelato, creating a finished, display-ready appearance straight from the counter.

In a busy gelato or ice cream display setting, presentation matters as much as flavour. This mould adds a professional, consistent surface finish without any additional preparation time — the pattern forms during the freezing process itself. It is a straightforward way to differentiate an open display counter without changing recipes or workflow.

There is a secondary practical benefit worth noting. Exposed gelato is prone to developing an oxidative film relatively quickly in open display conditions. The lid mould, sitting over the surface of the pan, helps maintain temperature more evenly across the top layer and reduces direct air exposure, which can slow the onset of that surface deterioration.

• Adds a professional decorative finish with no extra preparation step
• Helps reduce oxidative surface film on displayed gelato
• Silicone construction releases cleanly without damaging the surface pattern
• Fits standard 360x250mm gelato pans used across most display counters
• Simple to clean and store between service periods

This mould is suited to gelato parlours, patisseries, and hospitality operations running open-top display counters where presentation is a priority. It works with a single pan size, so operators should confirm their pan dimensions before ordering. For sites using non-standard pan formats, it is worth checking compatibility first.

If you have questions about pan compatibility or how this fits into your display setup, the team is happy to help you confirm the right choice before you order.

The Pavoni Iceberg is a silicone decoration mould designed to sit over a standard 360x250mm gelato pan. When the mould is sealed over the filled pan and the gelato is frozen, the underside texture transfers directly to the surface, producing a raised crystal or iceberg effect across the top of the finished product. The result is a display-ready gelato that stands apart from a plain, flat-topped pan with minimal additional effort.

Beyond the visual finish, there is a practical operational benefit worth noting. Gelato exposed to air at display temperatures is prone to developing a dull oxidative film on its surface — a common issue in busy gelateria and dessert service environments. Because the mould sits over the pan during freezing, it reduces the gelato's direct exposure to air during that initial set, helping to slow the onset of that surface deterioration. It is not a vacuum seal and will not replace good storage practice, but it does contribute to a cleaner surface finish for longer.

Key points for operators:

• Silicone construction — flexible, easy to demould without damaging the surface
• Compatible with standard 360x250mm gelato pans
• Transfers a consistent iceberg texture across the full pan surface
• Helps reduce surface oxidation during the freezing stage
• Easy to clean and suitable for repeated daily use

This mould is best suited to gelaterie, patisseries, hotel dessert sections, and any operation producing display gelato where presentation is a priority. It is a straightforward addition to an existing gelato workflow rather than a significant process change.

If you are unsure whether this mould is compatible with the specific pans you use, or if you are looking at presentation options across a larger gelato range, we are happy to help you work through the options.

This is a straightforward silicone mould designed for making square ice cubes in small batches. Each mould produces six cubes at a time and is made from flexible silicone, which makes releasing the finished cubes clean and simple without cracking or wrestling with rigid trays.

In a commercial context, silicone moulds like this are commonly used behind bars and in prep areas where a small, consistent supply of shaped ice is needed — for cocktail service, plated desserts, or infused ice presentations. The flexibility of the material means cubes release cleanly with minimal handling, which helps keep the prep process hygienic and efficient.

• Flexible silicone body makes cube release straightforward and clean
• Produces uniform square cubes suitable for drinks service or garnish use
• Lightweight and easy to store when not in use
• Suitable for freezer use and simple to clean by hand or in a dishwasher

This mould is best suited to low-volume applications — a bar producing a small quantity of specialist ice, a kitchen creating decorative elements, or a catering operation that needs a practical backup option. It is not intended to replace a commercial ice machine where consistent high-volume output is required. For operations needing larger quantities or different cube formats, larger multi-mould sets or higher-capacity alternatives would be worth considering.

If you are unsure whether this mould suits your intended use or want to discuss ice solutions for a specific service setup, the team is happy to help you work through the options.

This is a straightforward flexible silicone mould designed to produce 15 uniform square ice cubes in a single batch. Made from food-safe silicone, it flexes to release cubes cleanly without cracking or forcing, and it can be used in both freezer and — where needed — oven or dishwasher environments without warping or degrading.

In a busy bar or prep kitchen, moulds like this tend to be used in multiples rather than singly. The flexible construction means cubes drop out quickly at service, which reduces handling time when restocking ice supplies between covers. Silicone also picks up fewer odours than plastic alternatives over time, which matters when ice is going directly into drinks.

• Flexible walls release cubes cleanly without cracking or forcing
• Lightweight and stackable for efficient freezer storage
• Easy to clean by hand or in a dishwasher
• Produces consistent, uniform cubes suitable for drinks service
• Durable silicone construction resists warping over repeated use

It is worth being realistic about volume: a single mould produces 15 cubes per cycle, so for any operation with meaningful ice demand — a cocktail bar, a busy restaurant, or a high-turnover café — several moulds will be needed running in rotation, or a dedicated ice machine will be more practical. This type of mould is best suited to lower-volume situations, back-of-house prep, or as a supplement to existing ice supply.

If you are weighing up whether this fits your operation or considering how many to order, feel free to get in touch — we are happy to talk through what works in practice.

This is a straightforward pack of two standard ice cube trays from Chef Aid, made from high density polyethylene. Each tray produces a batch of individually separated ice cubes and can be refilled and returned to the freezer once emptied — a simple, low-cost way to keep a modest supply of ice moving during service.

The two-tray format is the practical point here. While one tray is freezing, the other can be in use, giving a continuous rotation without gaps in supply. For low-volume applications — a small café bar, a hospitality suite, or a back-of-house prep area — this kind of simple staggered system works well enough when ice demand is steady rather than heavy.

These trays are worth considering where the volume of ice required is modest and a dedicated ice machine isn't warranted. They're also a useful backup for sites that already have a machine but need occasional supplementary capacity.

• Reusable HDPE construction, easy to rinse and return to service
• Separated cube moulds for clean, uniform ice production
• Two-tray pack supports a simple rotation to maintain supply
• Lightweight and compact — easy to store when not in use

These trays are not suited to high-volume operations where consistent, large quantities of ice are required throughout service — for those environments, a countertop or undercounter ice machine is the more appropriate solution. For anything in between, it's worth having a conversation about what best fits the workflow.

If you're unsure whether this is the right approach for your setup, the team is happy to talk it through.

The Beaumont silicone ice ball mould produces six spherical ice portions in a single fill. It is a straightforward bar tool designed for venues that serve premium spirits, cocktails, or soft drinks where presentation matters and slower ice melt is a genuine operational benefit.

Sphere-shaped ice has a lower surface-area-to-volume ratio than standard cubed ice, which means it melts more slowly and dilutes drinks less quickly. For venues serving aged whisky, premium gin serves, or high-end cocktails, this is a practical consideration rather than a cosmetic one. Six balls per batch is a modest output, so the mould works best where bar teams are preparing ice in advance of service rather than producing it to order during a peak period.

In day-to-day use, the silicone construction makes the mould straightforward to work with:

• Flexible walls allow ice balls to release cleanly without cracking
• Food-safe silicone withstands freezer temperatures without becoming brittle
• Smooth surface resists odour absorption between uses
• Wipes down and rinses easily for quick turnaround between batches
• Reusable and durable under regular service conditions

There are no installation requirements — the mould sits flat in a standard freezer. It is worth noting that output per batch is limited, so busier venues or those running multiple sittings with sphere ice on every cover may want to hold several moulds in rotation to build up sufficient stock before service.

This mould is well suited to independent cocktail bars, hotel bars, and premium restaurant operations where ice presentation is part of the drinks offer. It is not intended for high-volume bulk ice production. For sites needing significantly greater output, a larger multi-cavity or commercial ice ball press solution would be worth considering.

If you are unsure how many moulds you would need to cover your expected service volume, the team is happy to talk it through with you.