Saturday night. Every table full. The oven just stopped working.
It happens to the best. A single piece of equipment fails and the most important service of the week is compromised. In a professional pizzeria, reliability is not a feature — it is the foundation.
LAPA is your Swiss B2B food wholesaler, supplying over 2,000 carefully selected products to pizzerias, restaurants and hotels across Switzerland. This guide was built from years of working alongside the country’s most demanding pizza professionals. Use it to equip your kitchen right — the first time.
The Oven: Where Every Pizza Is Born
No other piece of equipment shapes the final product — and your kitchen’s identity — more than the oven. Choose it carefully.
Four à bois
- Temperatures up to 450–500°C: baking time 60–90 seconds
- Unique, authentic flavor profile — impossible to replicate
- Experiential value: guests see and smell the fire
- Requires skill and regular maintenance
Four à gaz
- High, consistent temperatures with precise control
- Ideal for high-volume service: efficient and reliable
- Simpler regulatory requirements than wood
Four électrique
- Precise temperature control per chamber
- No flue required: ideal for urban locations
- Higher energy cost, but maximum operational flexibility
Our advice: choose your oven based on the story you want to tell your guests — not just the price tag.
The Dough Mixer: Where Quality Starts
Before the oven, there is the dough. A properly kneaded dough means an open, airy crust, superior digestibility, and customers who come back. A professional mixer pays for itself within weeks.
- Capacity matched to your production volume (rule: kg flour/day × 1.6)
- Spiral hook for hydrated, light doughs; fork hook for denser doughs
- Variable speed to manage friction heat
- Easy to clean — food safety is non-negotiable
The Workbench: Your Operational Core
- Stainless steel or marble surface: hygienic, cool, built to last
- Ergonomic height: protect your team during long services
- Refrigerated drawers for toppings within arm’s reach
- Enough space to work three pizzas simultaneously
Essential Accessories
- Wooden and aluminum peels — wood for loading, aluminum for turning and unloading
- Rotating cutting board — clean cuts without moving the pizza
- Pizza cutter wheel — sharp blade, easy to disassemble for cleaning
- Ingredient containers — labeled, organized, temperature-controlled
- Precision scale — consistency is a promise kept to every guest
- Oven thermometer — never trust a pilot light alone with your quality
Refrigeration: The Invisible Quality Standard
- Professional refrigerator — stable temperature even at peak load
- Controlled proofing chamber — precise temperature and humidity for slow, digestible fermentation
- Blast chiller for mozzarella — optimal serving temperature within minutes
- Refrigerated display case — show your ingredient quality: transparency builds trust
Buying Right: Four Principles
- Invest in quality: equipment lasts years — amortized over every pizza, the cost is minimal
- Calculate realistic volume: slight oversizing beats running short on Friday night
- Check cantonal regulations: ventilation, HACCP, flue requirements — before purchase, not after
- Plan your space first: measure twice, order once
LAPA: The Supplier Your Pizzeria Deserves
Your equipment is ready. Now fill it with ingredients that match its quality.
LAPA supplies over 2,000 selected products to Swiss food professionals: stone-milled flours, San Marzano DOP tomatoes, fresh buffalo mozzarella, premium Italian extra virgin olive oil. Every delivery is designed so that when you open your fridge on Monday morning, everything you need is there — fresh, on time, without surprises.
Call us now: +41 76 361 70 21
Or write to us: [email protected] — we respond the same day.