Welcome to Pavailler
Bakery and pastry ovens
The specialist in dough preparation and processing equipment for bakers and pastry-makers.
For more than 40 years, OEM has been supporting you and helping you to make excellent quality pizzas. Over the years, they have developed a real experience, worthy of the greatest specialists, allowing them to propose you different offers, mixing innovation and expertise. During the creation of your project, OEM accompanies you in all the phases of production, from the preparation of the dough to the cooking, without forgetting a stage of training, and advice. Known all over the world, they make sure to simplify your work and allow you to devote your talent to the art of pizza. You want to open a pizzeria, a pizza corner in your bakery or hot spot? OEM has what you need. Find all their products, from pizza dough mixers to pizza kneading machines, and from electric pizza ovens to gas pizza ovens, just below!
Thanks to the forced ventilation, it guarantees an average hourly productivity of 110 pizzas of 30-35 cm diameter. Like its counterpart with electric power supply, it is perfect for baking pizza and various gourmet products.
The gas tunnel oven for pizza guarantees an average hourly productivity of 63 pizzas of 30-35 cm diameter. The heat exchangers integrated in the chamber ensure that the baking is always "clean".
The ventilated tunnel oven has a 75cm wide belt which allows an average hourly productivity of 105 pizzas of 30-35 cm diameter. Like the other equipment of the Henergo range, it is suitable for baking pizzas and gourmet products.
This ventilated tunnel oven ensures an average hourly productivity of 60 pizzas of 30-35 cm diameter. The stainless steel mat is perfect for direct baking or with trays and pans. Intensify production by stacking up to 3 chambers.
Thanks to the forced ventilation, the ventilated tunnel oven guarantees an average hourly productivity of 38 pizzas of 35 cm diameter. Easy to use even by non-specialized personnel, this oven offers customizable baking programs. You can stack three chambers for more productivity.
The electric tunnel oven allows to cook maxi pizzas with a 50cm belt. To intensify the production, it is possible to superimpose three levels while keeping a good ergonomics.
This OEM pizza tunnel oven ensures compactness and performance. With a depth of only 70 cm, it reaches a temperature of 400°C, and allows you to adjust the heaters of the roof and the floor independently.
This single-chamber gas oven makes pizzas as crisp as those baked in a wood-fired oven, but with no smoke problems, no microorganisms, no excess moisture, and no burns.
This electric rotary pizza oven guarantees efficient and uniform baking. The special baking chamber guarantees an optimal heat distribution and the highest caloric efficiency.
The OEM modular gas oven allows you to double your productivity by superimposing two compartments thanks to the particular conformation of the stainless steel baking chamber and the heating system. Baking can be done directly on the refractory stone.
Between practicality and versatility, this OEM electric oven is suitable for all types of places and products. You can bake classic pizza, Neapolitan, gourmet, in a pan, on a mold or bakery products.
The modular electric pizza oven reaches temperatures of up to 450°C. A simple and intuitive interface allows you to choose from three different baking programs or set your preferred baking parameters.
The OEM electric pizza oven is equipped with a digital control panel, which allows you to adjust the heaters of the roof and floor independently. Let yourself be tempted by this modern and rigorous design, for a high performance oven!
Domitor is a great classic of static electric baking, able to offer you high professional results. It will allow you to do a traditional baking on stone or plate.
With elegant design, and high efficiency, the pratico OEM electric static oven allows you to bake directly on stone or plate. With high professional performance, you can bake your pizzas, and reheat plate pizzas and other dishes.
Compact and easy to place, Start is a practical and functional electric oven. It is ideal for baking a pizza with a maximum diameter of 35 cm or for reheating pizza on a baking tray and other products.
Reaching high temperatures, the OEM electric oven is ideal for baking Neapolitan pizza or other types of pizza. The special shape of its baking chamber ensures exceptional performance and ease of use!
This OEM dough baller produces uniform, perfectly smooth dough balls. Choose the weight you want, from 50 to 300g and produce from 800 to 1200 portions per hour!
OEM mixers allow you to make dough quickly and perfectly, well oxygenated and at the right temperature. Choose between several models, from 20 to 60 kg.
The hydrated dough mixer is optimized to have a harmonious mixing. Designed with more power and speed, it has a dedicated dough breaker shaft and reinforced mechanics, to take care of your hydrated doughs
It prepares perfect pizza bases with or without edges, with a diameter between 33 and 50 cm. Produce up to 300 bases per hour.
Commercial manager OEM France
GSM : +33 (0)7 88 66 58 37
Courriel : firstname.lastname@example.org