Professional Non-Stick Oven Moulds | Fontana Hotellerie

Professional non-stick baking moulds bring together in a single category all the essential tools for pastry, baking and dessert production in professional kitchens. In the F.lli Fontana Hotellerie shop you'll find moulds selected for thermal resistance, release precision and durability in high-intensity ho.re.ca. use.

How to choose a non-stick mould for professional use

Selecting the correct mould depends on five key factors:

Support material: anodised aluminium guarantees uniform heat distribution and lightness; carbon steel offers greater structural robustness; blue steel is preferred by pâtissiers for uniform crust on tarte and tartelette.
Non-stick coating: professional PTFE coatings (PFOA-free) ensure clean release even with delicate preparations such as mousse, bavaroise and sponge cake; multi-layer reinforced coatings extend service life through frequent washing.
Format and capacity: moulds often follow pastry standards (diameters 16–28 cm, cavities from 4 to 24 pieces) or adapt to Gastronorm trays to optimise the professional oven.
Thermal resistance: always verify the stated temperature range (typically –30 °C / +250 °C) for compatibility with convection ovens, blast chillers and refrigerated cells.
Dishwasher safety and MOCA compliance: prefer moulds certified suitable for food contact and compatible with industrial dishwashers to reduce cycle times in production.

Main uses in professional kitchens

Non-stick baking moulds cover the entire pastry and baking production chain:

Pastry and boulangerie: moulds for cakes, loaf cakes, madeleines, canelé, brioche and panettone; ideal for pastry laboratories and hotels with in-house production.
À la carte restaurants: single-portion moulds for molten cakes, soufflés and puddings to serve directly in the dining room for flawless mise en place.
Pizzerias and bakeries: rectangular and round non-stick trays for tray pizza, focaccia and artisanal bread, compatible with deck and convection ovens.
Catering and banqueting: multi-cavity formats (moulds with 6, 12, 24 cavities) to optimise serial production and reduce labour costs.

Frequently asked questions

How to choose a non-stick mould for professional restaurants?

For ho.re.ca. use it is fundamental to evaluate the base material (anodised aluminium or carbon steel for uniform heat distribution), PTFE non-stick coating PFOA-free, thermal resistance up to 250 °C and compatibility with industrial dishwashers. Compliance with EU food contact regulation (EC) 1935/2004 ensures suitability for food contact.

What are the differences between anodised aluminium moulds and blue steel moulds?

Anodised aluminium is lightweight, conducts heat evenly and is ideal for serial production (cakes, muffins, loaf cakes). Blue steel, preferred by pâtissiers, develops more intense and consistent heat, perfect for tarte and tartelette with crispy shortcrust pastry. Blue steel requires initial seasoning; aluminium is ready to use immediately.

Are non-stick moulds compatible with professional convection ovens?

Yes, provided the product's PTFE coating is certified up to the oven's maximum temperature (generally 230–250 °C for professional convection). Always check the product datasheet. Anodised aluminium and carbon steel moulds withstand intensive thermal cycles without deformation.

Which mould formats are best suited to serial production for catering and banqueting?

For serial production we recommend multi-cavity moulds (6, 12 or 24 cavities) or trays in format compatible with Gastronorm GN 1/1 or GN 2/3 trays, which fit directly into professional oven trolleys. This choice reduces loading/unloading times and optimises oven occupancy to reduce operational costs.