Our products are developed based on field analyses, user tests, and cross-disciplinary expertise in ergonomics, industrial design, and food engineering.

Among the main improvements incorporated:

Easier working postures

• Height of components adjusted to limit awkward movements (bending, stretching, carrying loads).

• Unobstructed access to controls, tanks, supports, or storage areas.

• Better visibility and accessibility of interfaces, without unnecessary movements.

Redesigned controls and interfaces

• Ergonomic buttons, sizes, and visual contrasts designed for quick and easy use.

• Logical positioning at a natural height, even during sustained production flows.

Reduced physical effort

• Integration of opening and lifting assistance systems, reduction in door weight, optimized handles.

• Motorization of certain critical functions to avoid repetitive or strenuous movements.

Which equipment has been redesigned?

This ergonomic approach has been applied in practice to several iconic ranges in our catalog:

• Refrigerated worktables: improved drawer layout, optimized worktop height, smooth opening.

• Oven lifters: reduced lifting effort, smoother and safer movements.

• Kneading and mixing bowls: easier access to the bottom of the bowl, simplified cleaning, better positioned handles to avoid twisting the back or wrists.

Modular workstations: optimized circulation between machines, limiting unnecessary movement.

These developments have a dual purpose: to promote efficiency without compromising health, and to adapt our equipment to the realities of modern workshops.

Active protection against flour emissions: a major health issue

One of the occupational hazards specific to the baking profession is chronic exposure to flour dust, recognized as the leading cause of occupational asthma in France.

Aware of this health issue, Pavailler Solution incorporates concrete measures to limit dust emissions in the workplace:

• Protective covers on kneading machines and mixers to limit the spread of airborne flour.

• Progressive closure systems to prevent spillage when loading or unloading tanks.

• Local suction or filtration options, adapted to the constraints of each laboratory.

• Easy-to-clean surfaces and corners, limiting the accumulation of residual flour.

These improvements aim to protect the respiratory health of professionals while maintaining the efficiency and productivity of the workstation.

Preventing baker's asthma also means protecting teams in the long term, retaining employees, and complying with occupational health standards.

Ergonomics for comfort, safety, and performance

Our approach to ergonomics is not limited to one-off adjustments: it is integrated into every new design and evolves based on feedback from the field.

As a result, our customers benefit from equipment that is:

• safer to use,

• more comfortable for everyday use,

• and better suited to the real constraints of the job.

Come and try it for yourself in our Labs

Because trying out equipment means adopting it, Pavailler Solution invites you to discover our machines and test them in real conditions in our dedicated spaces:

📍 Lab’ in Portes-lès-Valence (26 - France), at the heart of our historic site
📍 Bertrand Puma Lab in Nevers (58 - France), to test our complementary bakery solutions
📍 Or in one of our authorized distributors' Labs near you

Our experts will welcome you to experience ergonomics in action, discuss your needs, and build your workshop of tomorrow together.