Pavoni Other Equipment

The Pavoni eclair baking mat is a dedicated silicone mould designed to give choux pastry a consistent, uniform shape during baking. Each mat features 24 individual indents sized and profiled specifically for eclairs, guiding the pastry into the correct form without the need for piping rails or template guides.

In a busy pastry section, consistency matters. These mats help produce eclairs with a predictable rise and even base, reducing the number of mis-shapes that would otherwise be trimmed or discarded during finishing. Silicone's non-stick properties mean the eclairs release cleanly once cooled, without tearing the base — a common frustration with standard flat trays. The mats are also suitable for freezing finished or part-baked product, which suits operations that batch-produce pastry in advance.

Key practical advantages include:

• Non-stick silicone surface for clean, damage-free release
• Consistent indent shape supports uniform rise across the full batch
• Compatible with standard 600x400mm gastronorm-footprint oven trays
• Suitable for use from freezer to oven within normal operating temperature ranges
• Flexible construction makes storage and cleaning straightforward

The mat sits on a standard 600x400mm tray and is designed to work within conventional deck ovens and convection ovens common in patisserie and bakery environments. Silicone mats of this type require a firm, flat tray beneath them during baking — they should not be used unsupported, as the filled indents will distort during loading.

This mat is well suited to patisseries, hotel kitchens, and bakeries producing eclairs in regular batches. For operations with very high daily output, it is worth considering whether multiple mats running in rotation would better suit the production volume.

If you're putting together a pastry production setup or want to check compatibility with your current ovens and trays, the team is happy to help you work through the options.

The Pavoni micro perforated silicone baking mat is a professional-grade bakeware accessory designed for pastry and pâtisserie work. Made from food-safe silicone, it provides a flexible, non-stick surface with a pattern of fine perforations across its face. Those perforations allow air to circulate beneath whatever is being baked, improving heat transfer from the oven shelf to the base of the product.

In a working pastry section, this makes a practical difference. Choux bases cook more evenly, tart shells retain their shape without shrinking against a solid tray, and viennoiserie achieves a more consistent underside colour. The non-stick surface releases cleanly without greasing, which saves time during service prep and reduces the risk of delicate items breaking on removal. The mat is also suitable for freezing, so it can be used as part of a plated dessert build or for setting components before finishing.

• Micro perforations promote airflow beneath bakes for even base cooking
• Non-stick silicone surface releases cleanly without added grease
• Suitable for oven baking and freezer use within the same workflow
• Flexible construction allows easy removal of fragile or shaped items
• Food-safe silicone material throughout

The mat measures 520x315mm, which sits comfortably on a standard gastronorm or bakery tray. It requires no specialist equipment to use and cleans straightforwardly by hand or in a commercial dishwasher. These mats do have a working life — silicone can degrade over time with repeated high-heat cycles or if cut with sharp implements, so they should be checked periodically and replaced when the surface shows signs of deterioration.

Well suited to professional pastry kitchens, hotel banqueting operations, and any establishment with a dedicated baking output. If you produce high volumes and are considering building up a stock of mats, it is worth discussing your specific tray sizes and oven configuration with us first.

The Pavoni silicone baking mat is a flexible, non-stick surface designed for professional pastry and baking work. Made from food-safe silicone, it sits flat on a standard baking sheet and provides a reliable release surface for pastries, biscuits, tuiles, chocolates, and a wide range of confectionery work. The mat is equally suited to oven baking and freezer use, making it a practical choice across multiple stages of preparation.

In a working pastry kitchen, consistent release is one of the most useful qualities a baking mat can offer. Delicate items — particularly those with high sugar content or fine structure — are far less likely to distort or break on removal from a silicone surface than from greased trays or parchment paper. The flexibility of the mat also means a pastry chef can gently peel it away from set items rather than having to lever them off, which matters considerably when presentation is important.

• Reusable surface reduces reliance on disposable parchment and greaseproof paper
• Flexible silicone allows clean release of delicate or structured pastry work
• Suitable for use in the oven, at room temperature, and in the freezer
• Easy to wipe clean between uses during busy service preparation
• Food-safe silicone material throughout

The mat is sized to fit standard gastronorm-compatible baking trays commonly found in commercial kitchens, though it is worth confirming the fit against your existing tray dimensions before ordering. Silicone mats of this type require straightforward care — they should be kept flat or loosely rolled for storage and avoided with sharp implements during use.

This mat is well suited to patisseries, hotel kitchens, restaurant pastry sections, and bakeries where presentation and repeat production are priorities. For operations producing very high volumes across multiple trays simultaneously, it is worth considering whether a larger quantity of mats would better support the workflow.

If you are unsure whether this size fits your existing trays, or you need guidance on quantities for your operation, our team is happy to help you work it out.

This silicone oven mitt from Pavoni is a straightforward hand protection solution for commercial baking and kitchen work. Made entirely from silicone, it provides a reliable grip and thermal barrier when handling hot trays, moulds, and oven shelving during busy service.

Silicone mitts of this type are commonly used in patisserie, bakery, and general kitchen environments where operators are regularly moving items in and out of ovens. The material handles the temperature ranges typical of commercial deck ovens and combi steamers without degrading, and unlike cloth alternatives it does not absorb moisture, fats, or food residue in the same way — making it straightforward to clean between uses.

Practical advantages for kitchen use include:

• Resistant to grease and moisture, unlike fabric oven cloths
• Easy to wipe clean or wash down quickly during service
• Maintains grip on wet or greasy surfaces
• Suitable for use in cold storage environments as well as oven work
• Durable silicone construction holds up to repeated daily use

It is worth noting that silicone mitts provide good short-contact heat protection but are not designed for prolonged handling of very heavy or extremely hot items. For high-volume kitchens moving large roasting trays or gastronorm containers continuously, a longer-cuffed or more heavy-duty glove may offer better coverage and protection.

This mitt is well suited to patisserie sections, bakery operations, and smaller kitchens where a practical, easy-clean hand protection option is needed alongside or instead of traditional oven cloths. If you handle a high turnover of baked goods or work with particularly heavy trays, it is worth speaking with us about what level of hand protection makes most sense for your operation.

This is a single silicone oven glove from Pavoni, designed for hand protection when handling hot trays, moulds, and bakeware in a professional kitchen environment. Made entirely from silicone, it offers a reasonable degree of grip on smooth or wet surfaces where a traditional cloth mitt can lose its hold.

Silicone gloves of this type are commonly used in bakery, pastry, and confectionery sections where operators are regularly moving trays in and out of deck or convection ovens. The material handles temperatures up to 250°C, which covers the vast majority of baking and roasting applications, and the lower-end rating means it can also be used briefly when handling chilled or frozen items without becoming brittle.

Practical advantages for kitchen use include:

• Grip is maintained even when the glove surface is damp or greasy
• Silicone does not absorb odours, oils, or bacteria as cloth can
• Cleaning is straightforward — rinse or run through a dishwasher
• The material does not fray, scorch, or degrade with regular oven use

It is worth noting that silicone gloves, while practical, offer less insulation than a thick double-layered cloth gauntlet during prolonged contact with very hot surfaces. They are best suited to brief, controlled handling tasks rather than extended contact at the top of the temperature range. For high-volume operations moving large or heavy trays repeatedly throughout service, a longer gauntlet-style glove may provide better wrist and forearm coverage.

This glove is sold as a single item, so quantities should be ordered accordingly for your team.

If you are unsure whether this suits your specific kitchen tasks, we are happy to point you in the right direction.