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  • Primary Use: Bakery
  • Decks: Model Dependant
  • Power: 415V


Pavailler Topaz Convection Oven

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Ovens from the TOPAZE range are designed for use in baking and pastry-making. TOPAZE Style is a range of multi-purpose convection ovens. Their standard specification includes a steam injection system. They bake all breads and pastries perfectly. The excellent air flow between the 4, 10 or 15 levels allows your baguettes or pastries to develop fully and guarantees even baking throughout the whole baking chamber.

Topaze Range features

The L04 and C04 models:

These are convection ovens with 4 levels spaced by 95mm, designed to bake 20 baguettes. They can be transformed into 5 levels for pastries and less bulky products. The L04 will receive 400 x 800mm trays or wire trays and the Topaze Style C04 400 x 600mm baking trays (400 Entrance way).

The L10 and C10 models:

These are convection ovens with 10 levels spaced by 95mm, designed to bake 50 baguettes. The L10 will receive 400 x 800mm trays or wire trays and the Topaze Style C10 400 x 600mm baking trays (400 Entrance way).

The L15 model:

A genuine static rack oven, the Topaze Style L15, is extremely compact and used to bake 75 baguettes at a time. It receives a rack with 15 levels spaced by 91 mm which will receive 400 x 800 trays or wire trays. Other 12, 16 and 20 level racks are also available on request. Its standard specification comes with an access ramp to facilitate loading.

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Pavailler Topaze Convection Oven

Pavailler Topaze L15 Static Rack Oven
The Pavailler L15 Topaze Static Rack Model.

Number of Levels 4 5 4 5 10 10 15 **
Width (mm) 790 790 790 790 790 790 790
Depth (mm) 1360 1220 1360 1220 1410
Height (mm) 570 570 1150 1150 1900
Spacing Between Levels (mm) 95 64 95 64 95 95 91
Capacity (Baguettes of 250g) 20 N/A 20 N/A 50 50 75
Trays Dimension (mm) 400 x 800 400 x 600 400 x 800 400 x 600 400 x 800
Entrance way 400 400 400 400 400 400 400
Control Pro-Touch (electronic) or electromechanical
Steam Injection Yes Yes Yes Yes Yes
Damper Motorised (with Pro-Touch) or manual (electromechanical)
Power 400V / 3phase / N / 50Hz
Electric Supply (kW) 10.5 10.5 19 19 33.5
Net Weight (kg) * 155 155 250 230 400
Halogene Lighting Yes Yes Yes Yes N/A
Flourescent Tube N/A N/A N/A N/A Yes
Door Opening Left or Right Left
Accessories Stand, Hood, Condensor, Proofer Hood Condensor

* Indicative Values

** with rack of 15 levels

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A long thin loaf of French bread or Baguette
  • Features
  • Pro-Touch
  • Electromechanical
Ergonomic and comfortable use

Ergonomic and comfortable use

The inner glazed door is easy to clean and access the lighting fitted in the door (L15 excluded).

Topaze Pro Touch Panel

New Pro-Touch control

Display of Temperature, baking, recipe, recipe / steam. Easy to clean.

Topaze Hood Design

Hood design

The hood design on TOPAZE Style ovens are full and flawless to avoid accumulation of dust.

Quality finish

Impeccable finishing

Slides avoid difficult to clean recesses. Front in brushed stainless steel - Smooth surfaces with very few rough areas.

Topaze Stong Mechanical Locking

Secured locking

The handle on TOPAZE Style ovens is a strong mechanical part guaranteeing perfectly reliable locking..

Pavailler Topaze oven protouch control panel

Pro-Touch control programming

1 Start/Stop button

2 ON / OFF button of the exhaust hood

3 Temperature display (°C)

4 Steam injection button

5 Timer display

6 Program access

7 "Manual" mode access

8 ON / OFF lighting button

9 Oura opening (with ON / OFF LED)

10 Setting button + or - depending on the programming time

11 Starting cycle

TOPAZE Style convection ovens can also be fitted with an electromechanical control.

Pavailler Topaze control panel

Electromechanical control programming

1 Regulation and programming temperature oven display

2 Timer display

3 Steam injection button

4 ON / OFF button of the exhaust hood

5 Start/Stop button

6 Alarm ("buzzer")

A happy chappy baker
  • Stone Deck Ovens
  • Convection Ovens
  • What are Rack Ovens?

Artisan style breads are best baked in a stone based deck oven. The stone will give you a good even heat, and the bottom heat, (elements under the stone)and the top heat, (ceiling elements in the chamber) can be independently adjusted. The stone deck oven will also bake all other products. They are available in gas or electric.

These ovens are standard fan forced ovens, where the trays are hand loaded into the oven. They are generally available in 4,5,6 or 10 tray capacity, and various tray sizes. These ovens are good for baking muffins, and pastries. They are a lot smaller and will go on a bench top. These ovens are generally your entry level commercial ovens.

Rack ovens are fan forced ovens, where the product is baked on trays, loaded in a rack, which can be wheeled in and out of the oven. This makes loading the oven quick and efficient, saving time. These ovens are best suited to high volume baking and generally take up less space than deck ovens. Rack ovens are available with rotating racks ( turning rack ) or static racks (doesn't turn). With the rotating rack ovens, you tend to get a more even bake than you would with a normal convection oven. Rack ovens with a variable fan speed, will allow you to bake "soft products" by adjusting the fan speed. Rack ovens are available in gas or electric.