Pavoni Silicone Quenelle Tonda Mould product image

Pavoni

Pavoni Silicone Quenelle Tonda Mould 600x400mm – 49 Indents

SKU: HX510

£55.95(£67.14 inc VAT)

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The Pavoni Quenelle Tonda is a professional silicone mould designed to produce consistently shaped quenelle portions across a full 600x400mm footprint. With 49 individual indents, it sits comfortably within a standard gastronorm workflow and is intended for pastry sections and dessert preparation in commercial kitchens where presentation consistency matters.

In practice, the mould holds its shape reliably through repeated freeze, chill, and bake cycles. The silicone construction tolerates the temperature extremes typical of a busy pastry section — moving between the oven and blast chiller without warping or degrading. Because the same mould can be used from preparation through to chilling and short-term storage, it reduces unnecessary handling of delicate components during service prep.

The key operational advantages are straightforward:

  • Flexible silicone allows clean, damage-free release of set portions without the need for lining or spraying in most applications
  • Consistent indent geometry across all 49 cavities supports uniform plating without additional shaping by hand
  • Compatible with both oven baking and blast chilling, removing the need to transfer between vessels mid-process
  • Silicone cleans readily and does not retain odours or flavours between uses

The mould fits a standard 600x400mm sheet tray footprint, which makes it compatible with most commercial rack ovens and blast chillers without modification. It is worth confirming your oven shelf dimensions if you run a compact countertop unit, as clearance on smaller models can be tighter than the nominal tray size suggests.

This mould is well suited to hotel kitchens, restaurant pastry sections, and contract caterers producing plated desserts at volume. If your output is particularly high and you need to run multiple trays simultaneously through a continuous process, it is worth discussing how many units you would need in rotation to maintain throughput without a bottleneck at the chilling stage.

If you are unsure whether this format suits your current dessert workflow or want to talk through quantities for your service volume, we are happy to help you work it out before you order.

Frequently asked questions

How many moulds would I need to run a continuous dessert prep workflow?

That depends on your blast chiller cycle time and cover numbers. If your chiller takes 20–30 minutes to set a full tray, you will typically need at least two moulds in rotation to keep preparation running without a bottleneck — one setting in the chiller while the next is being filled. For larger operations producing significant volumes of plated desserts, three or more is not unusual. It is worth mapping your production sequence before ordering.

Is this mould suitable for use with hot preparations as well as cold-set desserts?

Yes — silicone moulds of this type are generally suitable for baked preparations as well as cold-set and frozen applications, so you can use the same mould for a baked quenelle component or a chilled mousse depending on your menu. Always confirm the specific temperature tolerance on the product documentation before using at extreme oven temperatures.

Will this mould fit directly on the shelves in a standard rack oven or blast chiller?

The 600x400mm footprint is designed to match standard commercial sheet tray sizing, so in most cases it will sit on oven or chiller shelves without modification. That said, shelf spacing and runner width can vary between manufacturers, so it is worth checking your equipment's internal dimensions — particularly on compact countertop models where clearance may be tighter than the nominal tray size implies.
Pavoni Silicone Quenelle Tonda Mould 600x400mm – 49 Indents

£55.95(£67.14 inc VAT)

£55.95(£67.14 inc VAT)

The Pavoni Quenelle Tonda is a professional silicone mould designed to produce consistently shaped quenelle portions across a full 600x400mm footprint. With 49 individual indents, it sits comfortably within a standard gastronorm workflow and is intended for pastry sections and dessert preparation in commercial kitchens where presentation consistency matters.

In practice, the mould holds its shape reliably through repeated freeze, chill, and bake cycles. The silicone construction tolerates the temperature extremes typical of a busy pastry section — moving between the oven and blast chiller without warping or degrading. Because the same mould can be used from preparation through to chilling and short-term storage, it reduces unnecessary handling of delicate components during service prep.

The key operational advantages are straightforward:

  • Flexible silicone allows clean, damage-free release of set portions without the need for lining or spraying in most applications
  • Consistent indent geometry across all 49 cavities supports uniform plating without additional shaping by hand
  • Compatible with both oven baking and blast chilling, removing the need to transfer between vessels mid-process
  • Silicone cleans readily and does not retain odours or flavours between uses

The mould fits a standard 600x400mm sheet tray footprint, which makes it compatible with most commercial rack ovens and blast chillers without modification. It is worth confirming your oven shelf dimensions if you run a compact countertop unit, as clearance on smaller models can be tighter than the nominal tray size suggests.

This mould is well suited to hotel kitchens, restaurant pastry sections, and contract caterers producing plated desserts at volume. If your output is particularly high and you need to run multiple trays simultaneously through a continuous process, it is worth discussing how many units you would need in rotation to maintain throughput without a bottleneck at the chilling stage.

If you are unsure whether this format suits your current dessert workflow or want to talk through quantities for your service volume, we are happy to help you work it out before you order.