Pavoni Giroio P Panettone Turner AISI 304 Stainless Steel

GIROIO P Pavoni — Professional panettone cooler in AISI 304 stainless steel

The GIROIO P by Pavoni Italia is the patented system for upside-down cooling of panettones, colomba cakes, veneziana and large yeasted breads. Built in AISI 304 stainless steel certified for food contact, it handles up to 150 kg of product in stacked modular configuration, reducing up to 70% of floor space compared to traditional systems. Single-operator functionality, reinforced frame, dimensions 1650 × 380 mm.

Why the GIROIO P is essential in the laboratory

During peak production seasons — Christmas, Easter, holidays — every square metre of laboratory space counts. The GIROIO P structurally solves the problem of vertical storage of yeasted breads during cooling: frames stack, product stays in the correct position, and a single operator manages the entire cycle without assistance. No compromise on hygiene, stability or accessibility.

Technical characteristics

• Load capacity: up to 150 kg of yeasted breads (panettones, colomba cakes, veneziana and other formats)
• Dimensions: length 1650 mm × width 380 mm, frame weight 6 kg
• Material: AISI 304 stainless steel — corrosion-resistant, suitable for food contact, sanifiable according to HACCP regulations
• Universal coupling system: compatible with different sizes and mould formats
• Single-operator functionality: ergonomic design for independent process management
• Reinforced frame: structural stability guaranteed even at full load
• Modularity: multiple stacked frames to maximise available vertical space

Concrete operational advantages

Space recovered up to 70%: the modular vertical structure frees up precious work surface during peak production, without sacrificing storage capacity.

Large-scale productivity: hundreds of pieces managed simultaneously in an organised and accessible system, with reduced handling times and facilitated quality control.

Certified food safety: AISI 304 stainless steel guarantees impeccable hygiene and rapid cleaning — essential requirements for laboratories operating under HACCP regime.

Labour optimisation: a single operator manages the entire system, with direct impact on costs during phases of greater production intensity.

Ideal applications

• Artisan patisserie laboratories with intensive seasonal production
• Bakeries and boulangeries specialised in large yeasted breads
• Semi-industrial and industrial patisseries
• Production centres for large retailers and Ho.Re.Ca.
• Patisserie schools and professional training centres

Technical specifications GIROIO P — Code GIROIOP

Pavoni Italia: excellence in patisserie equipment

Pavoni is a global reference in professional patisserie equipment: decades of technological research translated into solutions that respond to the real needs of the laboratory, with the construction quality that has made the brand synonymous with reliability among industry professionals.