The polyethylene lid by Gi.Metal closes the standard 60x40 cm dough box and protects pizza dough balls during proofing, storage and transport. Made of food-grade plastic compatible with HACCP systems, it fits tightly on the box, keeps the right humidity on the dough and stops the surface from drying out or forming a skin. It is the reference accessory for every pizzeria, bakery and pastry lab that proofs dough in 60x40 crates.
What it is
This is the matching lid for the 60x40 cm dough trays used across professional kitchens. The 60x40 cm footprint is the European standard module for gastronomy, so the box and lid stack perfectly on shelving, in cold rooms and in delivery vans. The lid turns an open tray into a closed, hygienic container ready for controlled fermentation.
The manufacturer
Gi.Metal is an Italian factory founded in 1986 in Montale, Tuscany. Born in a small artisan workshop dedicated to pizza peels, it has grown into a plant of over 8,000 square metres and is today the world leader in professional pizzeria equipment, supplying more than 2,000 distributors in over 85 countries. The same focus on durable, professional-grade tools is reflected in this dough-box lid.
Technical features
Food-grade polyethylene, smooth white surface, dimensions 60x40 cm. HACCP-compatible and easy to sanitise: it is dishwasher-safe and suitable for use in the refrigerator and freezer. The even rim seals the box uniformly so the proofing climate stays stable. Lightweight yet sturdy for repeated daily handling.
Professional uses
Cover dough balls during room-temperature or controlled-temperature proofing of 24 to 72 hours. Seal trays for cold-chain storage of pizza, bread or focaccia dough in the fridge. Stack filled and lidded boxes to save space in the cold room. Protect dough during transport between lab and points of sale. Keep semi-finished products and prepped ingredients covered and hygienic on the line.
Good practice
A 60x40 cm tray typically holds about 15 to 20 dough balls depending on weight. Always cover the box right after balling to avoid skinning. Keep the cold room at the temperature required by your fermentation plan and avoid stacking warm boxes, which traps condensation. The smooth surface wipes clean and goes through the dishwasher between uses.
Logistics and delivery
LAPA delivers refrigerated across Switzerland, serving pizzerias, restaurants, bakeries, pastry shops and gastronomies in Zurich, Basel, Bern, Lucerne, Lugano, Geneva and Lausanne. Areas not covered by the LAPA fleet are served through partner carriers such as Swiss Post, Planzer, Galliker and Camion Transport. Over 1,500 professionals in Switzerland order their equipment and ingredients from LAPA.
Who it is for
Pizzerias proofing dough in 60x40 crates, bakeries, pastry labs, gastronomies and central kitchens that need a hygienic, stackable, reusable lid compliant with food-contact regulations.
