Oval Mold
Pavoflex range, Progetto Mono collection, classic oval single portions
The Oval PX4336S mold completes Pavoflex's Progetto Mono collection. It features 12 oval cavities with classic lines, suitable for sweet or savory single portions. Like the rest of the collection, it comes with a dual-purpose cutter for shaping the biscuit base and insert.
Technical specifications
12
CAVITIES
67 ml
VOLUME PER CAVITY
-40 / +250 °C
TEMPERATURE
Uses
- Individual oval entremets
- Frozen desserts
- Sweet or savory single portions
- Display presentations
- Multi-texture compositions
Please note: Wash the mold with hot water and a mild detergent before first use. Unmold after fully freezing to preserve the sharpness of the oval shape. Dry and store flat.
Complete technical sheet
| Brand / Range | Pavoni, Pavoflex, Progetto Mono |
| Reference | PX4336S |
| Shape | Classic oval |
| Tray dimensions | 400 x 300 mm |
| Number of cavities | 12 |
| Cavity dimensions | 93 x 62 mm, height 15 mm |
| Volume | Approximately 67 ml |
| Material | Food-grade platinum silicone |
| Thermal resistance | -40 °C to +250 °C |
| Included accessories | Dual-purpose cutter: insert 79 x 35 mm, biscuit 118 x 87 mm |
Frequently asked questions
What is the difference compared with the Rectangular PX4337S mold?
Both belong to the Progetto Mono collection and have a similar volume (67 ml), but the Oval offers a classic oval shape, while the Rectangular is elongated and better suited to log-shaped formats.
Is the mold freezer-safe?
Yes, it withstands temperatures from -40 °C to +250 °C, making it suitable for both freezing and baking.
Is the included cutter suitable for the recipe?
It is sized to cut the biscuit base (118 x 87 mm) and insert (79 x 35 mm) to the exact dimensions of the oval cavity.
Explore further
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free












