This built-in deck oven is an expert at traditional deck baking with perfect heat distribution.

Assembling three levels in ring-tube technology and an electric level, it will seduce you when baking breads requiring different temperatures at the same time.

This oven allows you to bake your bakery and pastry products while reducing your energy bills and saving space thanks to its 3 built-in sides.

Convection ovens TOPAZE Style combined with modular electrical deck ovens RUBIS Style is a concentration of Pavailler's finest products, bringing you even more versatility.

Expert as a pastry oven with its Fine Crust system and Smart Control, it will adapt to the baking of your pastries and the most delicate products such as macaroons, meringue or choux pastry.

The homogeneity of the hot air circulation associated with the rotation movement of the cart, gives the oven an excellent quality and regularity of baking, for all types of production: fresh, raw, frozen and frozen precooked.

This Pavailler rotary rack oven covers your large productions thanks to a hot air flow generated by a 500mm diameter turbine.

Convection ovens TOPAZE Style combined with modular electrical deck ovens RUBIS Style is a concentrate of Pavailler's finest products. In order to bring you even more versatility and precision, it is possible to link these electric ovens to bake your most delicate pastries and your most delicious pizzas.

BLUE CARE are Positive Conservation Cabinets (-5°C to +10°C), designed to accommodate 400x600 or 600x800 mm grids. The Blue Care range is available in a Gastronorm version, with two models designed to accommodate GN 2/1 grids: a 1-door model (700 liters) and a 2-door model (1400 liters).

BLUE CARE are Negative Conservation Cabinets (-10°C to -22°C), designed to accommodate 400x600 or 600x800 mm grids. The Blue Care range is available in a Gastronorm version, with two models designed to accommodate GN 2/1 grids: a 1-door model (700 liters) and a 2-door model (1400 liters).

Versatile, it can freeze at -38°C and store at -20°C in a 2, 4, 6, 8 or 10-door cabinet.

You can choose between 2 types of cycles, programmed in the freezer: timed freezing cycle or a probe controlled cycle.

This freezer allows you to quickly refrigerate and freeze your products on a rack before negative storage.

This water chiller eliminates any risk of bacterial contamination due to stagnant water.

The water is refrigerated from +18°C to +2°C thanks to a very precise electromechanical control panel.

The dosing units control the flow of a predefined volume of cold water, and the mixing units control the flow of hot and cold water.

This fan-assisted oven is the perfect partner for pastries, snacks and breads.

Get a regular growth of your rack productions while controlling your energy consumption and fermentation parameters.

Blue Roll slow proofing chambers are designed for bread-making using a slow-run fermentation process.

Thanks to the V-link control, you can perfectly control the proofing parameters to obtain a perfect growth of your products. 

This rotary rack oven is designed for bakery and pastry products.

This cabinet ensures a good development of the aromas and a better conservation of the bread for the processes of slow growth or cold dough.

These cabinets, which can be equipped with an optional glass door, allow you to preserve your fine pastries with toppings or glazes, thanks to the soft ventilation.

This chamber, intended for the conservation at +2°C of the products, can be equipped with shelving or receive storage rack.

This Pavailler rotary rack oven covers your large productions thanks to a hot air flow generated by a 500mm diameter turbine. It is also available in 3 versions: gas oven, oil oven, and electric oven.

Store your bakery products at -20°C, on shelves or on storage racks.

Cadet dough sheeters are tabletop dough sheeters. They are equipped with fixed stainless steel shelves.

The fermentolevain is a bakery-patisserie equipment allowing to elaborate and preserve liquid leaven.

The stratus dough sheeters are available in several sizes: Junior (table top), Senior and Senior XL. They allow you to refine the dough and to make beautiful puff pastries.

The Tornado has been designed specifically for bakery and pastry making, it allows you to prepare all types of mixes such as pastry and a wide variety of doughs. 

This tabletop planetary mixer is the ideal asset for small spaces, especially in pastry making, allowing to make creams, mixes, or different doughs.

The oblique moulder allows the rolling and the shaping of dough pieces intended for the manufacture of baguettes, large and small long loaves.

The bertrand puma self tilting mixer allows you to transfer the dough contained in the fixed bowl to a table for example.

Equipped with two speeds of rotation, the mixer with removable bowl is designed to avoid the rise of dough, and to control precisely the speed of kneading according to the strength of the dough.

The Nova Soft roll-up machine allows to lengthen the dough pieces without degassing them in order to ensure a quality development of the products, rounded ends and to preserve the honeycomb.

Available in two models 30 and 45 kg, it allows the kneading of traditional bread, special breads, croissant... very softly.

The spiral mixers with removable bowl can be equipped with a bowl elevator in order to decant more easily the different products.

The Divitrad divider allows to divide directly the dough into 2*10 pieces, or into 20 square pieces. This divider-former ensures a delicate work of the dough in order to preserve the future honeycomb.

This divider-former combines all the advantages of the divitrad, but in a compact mode. It allows the narrowest bakeries, and those with limited budgets, to have a dough divider that respects the dough.

The D20R is capable of dividing dough into 20 equal pieces. Like other dividers, the design and materials used in the construction of the D20R are designed for easy maintenance.

The Equinoxe is the ally of intensive productions, capable of dividing the dough into 20 equal pieces. Just like the compact divitard, it is approved for lempa quality, taking care to reduce flour spillage.

With the Equinoxe Compact, artisan bakers can count on a compact machine that fits into their small work spaces and maintains the level of sturdiness and performance they are looking for every day.

The Volumetric dough divider is a robust, precise and highly productive machine, capable of dividing from 900 to 2200 pieces/hour, at a fixed or variable rate.

The use of a divider-rounder machine allows the division of the dough into pieces of equal weight and a rounding for the realization of small round buns. 

The BERTRAND PUMA belt rounding machines are designed to round the dough pieces that have just been divided, thus favouring pre-fermentation as well as regular and homogeneous fermentation.

Eclipse is an intermediate expansion chamber with balances, which promotes elongation during shaping.

They are available in automatic or manual versions, from 52 to 92 pans, in 2 widths, allowing a capacity of 160 to 644 dough pieces.

All integrated, this equipment allows the expansion of the dough pieces as well as the shaping. The RPFI is mobile thanks to wheels (2 brakes) located under the frame

This automatic bread plant allows to work all types of dough, from baguette to sandwich bread. 
Archipel is able to process up to 1200 dough pieces/hour!

Compact, quick to install and versatile, it combines high temperatures for pizza, precision for pastry and efficiency for bakery.

Twice named Innovation of the Year 2023 at the Sirha Innovation Awards and judged as "incredible", the CRIOLLA chocolate cabinet was developed in collaboration with a Meilleur Ouvrier de France chocolate maker to meet all the needs of the professional.

The TOPAZE Style L15 is a versatile ventilated oven. Equipped as standard with a steam injection system, they allow you to perfectly bake your baked goods as well as your pastries. The excellent air flow between the 4, 10 or 15 levels allows your baguettes or viennoiseries to develop fully and to guarantee a homogeneous baking in the whole baking chamber.

Bertrand Puma's Tornado 80 mixer will accompany you in the large-scale production of your bakery products (cookies, brioche, special breads, pastries, etc.) and filling products (cream, sponge cake, meringue, etc.).

The Blue C is a conservation unit capable of preserving previously frozen breads and pastries at negative temperature (-18°C), or storing them at positive temperature (+4°C).

OXYGENE spiral mixers offer incomparable kneading quality! The range comprises 4 models, with maximum dough capacities ranging from 45 to 130kg.

With state-of-the-art filtration and a water dynamization and structuring process, they guarantee healthy water for the production of quality products.

The Rubis Touch electric modular oven is compact, quick to install and versatile. A true baker's, pastry and pizza oven, it combines high temperatures, precision and efficiency. Diversify with the Rubis Neo deck oven!

DOLINE is an automatic stainless steel bread-making unit, designed for loading dough into dough trays after kneading. The dough, introduced either manually or via a selftilting mixer, is automatically weighed, divided and placed in trays.

The TOPAZE Smart L15 is a versatile ventilated oven. Equipped as standard with a steam injection system, they allow you to perfectly bake your baked goods as well as your pastries. The excellent air flow between the 4, 10 or 15 levels allows your baguettes or viennoiseries to develop fully and to guarantee a homogeneous baking in the whole baking chamber.

The ZIRCO oven adapts to you! It is available in 6 models. From the self-cleaning ventilated oven to the modular deck oven, ZIRCO can meet all your needs. 

The ZIRCO oven adapts to you! It is available in 6 models. From the self-cleaning convection oven to the modular deck oven, ZIRCO can meet all your needs. Available in 5, 8 or 10 levels, ZIRCO can accommodate 600*400 mm trays.

The BLUE DESK range of refrigerated worktable is designed for the positive conserving of all pastry and viennoiserie products. They are equipped to accommodate 400x600 mm racks (entry direction 400).

The ZIRCO oven adapts to you! Available in 6 models. From self-cleaning fan-assisted ovens to modular 2, 3, 4 or 5-deck deck ovens, ZIRCO can meet every need. With its simple, intuitive touch control and up to 99 baking programs, ZIRCO guarantees excellent baking of baked and ready-to-bake products.

The Blue Rock range of static cold Refrigerated Tables is designed for positive storage (+2°C to +15°C)  of all pastry and viennese products. Available with 2 to 6 doors and in a range of different finishes, they are equipped to accommodate all 400x600 mm trays or grids (400 entry direction).

The ALIZÉ range of divider-rounders is ideal for dividing and rounding dough of all types and weights,  without altering the dough growth process. They are available in semi-automatic (Stentor) and automatic (Platinium) versions, with 4 models ranging from 15 to 36 divisions.

The Opale Touch electric deck oven is an expert in traditional deck baking. 

The Emerald bi-energy deck oven is an assembly of three levels in ring-tube technology and an electric level. This versatile baker's oven will seduce you when baking breads requiring different temperatures at the same time.

This oven allows you to cook your bakery and pastry products. This gas or oil oven system allows you to reduce your energy bills and save space thanks to its 3 sides.