Compact power, Michelin precision

Adaptable and intelligent

Performance and precision, however, are where the ovens really shine. “If you put 58°C, it stays at 58°C,” says Ferra y Castell. “There are some other ovens — you put 58°C, it goes to 63°C. This one stays.”

That accuracy supports delicate techniques such as slow-cooking trout in oil at 63°C or holding soft eggs at exactly 58°C. Across Pavyllon’s stations, from garde manger to the hot section and pastry, the ovens are in constant use. “They adapt to whatever event you’ve got,” adds Ferra y Castell. “Steam, mix, dry… If you want something super crispy, there is a mode for that.”

That precision is underpinned by Convotherm’s Intelligent Steam Management and Climate systems, which offer steam (30–130°C), combined steam (30–250°C), and convection (30–250°C), along with five levels of humidity control (HumidityPro) and five levels of dehumidification (Crisp&Tasty). The Mini Pro also incorporates Convotherm’s AI-powered “ConvoSense” technology, which detects load size and optimizes cooking parameters automatically.

Introduced across the wider range in 2019 and now integrated into the compact model, it reflects the brand’s early adoption of AI in the foodservice industry. “When we launched it, it was probably a bit early,” Pedersen notes. “But now everybody understands AI. It’s not something scary — it’s a benefit.” ConvoSense has delivered measurable gains, including up to 40% higher profit, 18% shorter baking times, a 28% reduction in energy use through standby mode and 17% less food waste.

Another major operational benefit comes from Convotherm’s innovative ConvoClean Solid-to-Liquid (S2L) cleaning system. Integrated into the oven behind a discreet flap, the system uses two cartridges for detergent and rinse aid, eliminating bulky external chemical tanks and reducing the risk of operator error.

Compared with traditional canisters, it requires up to 80% less storage space and offers both a 15-minute Express Cleaning cycle and a two-minute QuickRinse option. “It’s very simple,” says Ferra y Castell (pictured left and bottom right). “There are two bottles you put there and you are OK for six months. It makes your mind free of stress.”

In a kitchen with five ovens, automated cleaning translates directly into labor savings. “If we had to clean those with chemicals manually… that’s five hours lost,” he says. “You come back in the morning and it’s like brand new.” The ovens also include a dedicated function to reduce limescale buildup, a critical feature in London’s hard-water environment, along with a two-stage door opening system that helps prevent sudden bursts of steam in a customer-facing kitchen.

Consistent results

The technology reduces manual input to loading and unloading trays, minimizing training requirements and ensuring consistent results — particularly valuable in an industry facing staff shortages. For a five-star hotel, downtime is not an option. As part of the installation, the restaurant adopted Welbilt UK’s TotalCare™ service package, ensuring 24-hour response times, seven days a week, including bank holidays, plus an annual service.

“The people giving the service are experts,” says Ferra y Castell. “You have someone on the spot, and they are very friendly and efficient.” For a visible, customer-facing kitchen, that peace of mind is invaluable. Pavyllon’s ambitions extend well beyond London, with Dubai and Abu Dhabi next on the horizon.

“The project is to expand Pavyllon across the globe,” says Ferra y Castell. For Convotherm, that presents a powerful opportunity. “It fits extremely well,” says Pedersen. “It’s high cuisine, high expectations — and that matches our product portfolio.”

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