Hendi Accessories for Convection and Pastry Ovens

Accessories for convection and pastry ovens serve different kitchen jobs, from baking and handling dough to smoking ingredients. SIA La RONDE’s selection includes silicone baking mats in two formats and an electric smoker. Choosing between them starts with the preparation task: mats provide a non-stick surface for baked goods, while the smoker is designed for fish, meat and vegetables. The product dimensions and working properties help teams match each item to their process.

Equipment and tasks

The silicone mats support everyday baking in professional kitchens, bakeries and pastry work. Their non-stick surface helps prevent food adhering during baking and makes finished biscuits, pastries and bread easier to lift away. The flexible silicone is reusable, so it can reduce reliance on disposable baking paper. A mat also gives staff a defined surface for arranging preparations before they go into the oven, helping keep delicate items together as they are handled.

The electric smoker is intended for a different process, accommodating fish, beef, ham or vegetables. Its racks allow food to be placed inside the cabinet, while hooks provide an alternative arrangement for meat. Staff can adjust temperature using the thermostat and check it on the thermometer built into the door. Stainless steel is a durable, familiar material for kitchen equipment; the double insulated doors close magnetically. The rear ventilation arrangement forms part of the appliance’s design.

Parameters in use

The smoker’s overall dimensions are 540 × 380 × 720 mm. These measurements help a team assess its footprint and height when deciding where it can be positioned and how staff will work around it. Its power rating is 1.6 kW, a practical figure for considering the electrical load during operation. The supply is 230 V. These parameters help establish whether the appliance suits the planned work area and electrical provision.

The mats offer different working surface areas for preparing and baking food. The larger mat measures 600 × 400 mm and is 0.7 mm thick; the other measures 530 × 325 mm and is also 0.7 mm thick. Their silicone construction is non-stick and flexible, helping with product release and handling. The mats are suitable for ovens, microwaves and freezers, with a temperature range from -40°C to +250°C. This supports workflows that move between cold storage and baking, and dishwasher suitability makes cleaning after use straightforward.

Choosing a product

For baking, choose the mat format according to the surface area needed for the batch and the way preparations are arranged. The larger option gives more room to place products, while the smaller format suits tasks requiring a more compact surface. Both share the same non-stick silicone material and temperature range, so the decision can focus on working area and the intended preparation. Their suitability for oven, microwave and freezer use supports varied stages of food preparation.

Choose the smoker when the required task is smoking rather than baking on a mat. Its racks and meat hooks give staff different ways to position food, and temperature adjustment with a door-mounted reading supports monitoring during the process. Consider its dimensions when assessing placement and its power and voltage when considering the electrical supply. These checks help teams select equipment according to the job, from pastry preparation and baking to smoking a varied range of ingredients.