Pavoni Perforated Baking Tray 40x30 cm Aluminium

The perforated aluminium baking tray Pavoni 40 x 30 cm H2 is the reference tool for Pastry Chefs and professional pastry laboratories that require uniform baking, crisp base and repeatable performance. Made in Italy by Pavoni — a brand active since 1946 in the production of pastry equipment — it combines professional 15/10 aluminium thickness with a patented micro-perforations system to guarantee impeccable results with every batch.

Patented micro-perforation: uniform baking without compromise

The calibrated perforations allow homogeneous circulation of hot air across the entire surface, eliminating points of over- or under-baking. The result is uniform browning without the need to rotate the tray during baking, with an estimated reduction in baking time of 15-20% compared to traditional non-perforated trays.

• Perfect crispness at the base of profiteroles, eclairs, choux and leavened pastries
• Optimal moisture evacuation, fundamental for high-quality baked goods
• Uniform browning across the entire surface without intermediate rotation

Professional 15/10 aluminium — resistance up to +280°C

The 15/10 thickness ensures excellent heat distribution thanks to aluminium's high thermal conductivity, with resistance up to +280°C for any professional baking. The material guarantees lightness and manoeuvrability for daily intensive use, maintaining a perfectly flat base for maximum oven stability.

Standard professional dimensions: 40 x 30 cm, H 2 cm

The 40 x 30 cm dimensions with 2 cm rim respect European professional standards and ensure direct compatibility with convection ovens and ventilated pastry ovens, standard trolleys and — for those seeking maximum performance — with Pavoni microperforated silicone mats (sold separately).

Applications in professional pastry and hospitality

Designed for a broad spectrum of professional pastry preparations:

• Choux pastry: profiteroles, eclairs, Paris-Brest
• Fine biscuits: sablé, cookies, langues de chat, tuiles
• Leavened pastries: brioche, croissant, pain au chocolat
• Meringues and dacquoise
• Small savoury pastry: vol-au-vent, savoury biscuits, crackers
• Artisan baked goods requiring a crisp, dry base

Integrated system with Pavoni microperforated mats

Combined with Pavoni silicone microperforated mats (sold separately), the tray allows perfect product release without the use of additional fats, with facilitated cleaning, greater baking uniformity and optimisation of production times in the laboratory.

Technical specifications

• Material: Professional aluminium
• Finish: Perforated (patented system)
• Dimensions: 40 x 30 cm
• Rim height: 2 cm
• Thickness: 15/10
• Maximum temperature: +280°C
• Base: Flat
• Origin: Made in Italy
• Sector: Professional pastry, hospitality, ho.re.ca.

Essential tool for pastry laboratories, luxury hotels, Michelin-starred restaurants and foodservice professionals seeking excellence in baking.