Equipment That Actually Works When You Need It
Our kitchen at Carrefour Angrignon isn't some showroom setup. It's a working space where we prepare hundreds of pizzas during busy weekends, and every piece of equipment has earned its place through actual daily use.
We've built our infrastructure around reliability. When someone orders a pizza at 7pm on Friday, they're not thinking about our ovens or prep stations — but we are. That's the difference between smooth service and disappointed customers.
How We Handle Event Orders From Start to Finish
Initial Consultation
We sit down with you (or jump on a call) to understand your event. Guest count, dietary needs, timing — all the details that matter. We've learned that 15 minutes of conversation now prevents hours of stress later.
Kitchen Preparation
Two days before your event, we start prepping. Dough gets mixed and proofed on schedule. Ingredients are portioned. Our prep stations get organized specifically for your order. Nothing's left to chance or last-minute scrambling.
Day-Of Execution
On event day, we work backwards from your serving time. Each pizza gets timed to come out of the oven in sequence. Our delivery setup keeps everything at proper temperature during transport. You get hot pizza, not warm disappointment.
Setup & Service
We arrive early to set up properly. If it's a delivery, we provide clear instructions for keeping pizzas warm. For on-site events, we handle the serving logistics so you can focus on your guests instead of managing food.
Commercial Equipment That Handles Volume
Our setup at 7077 Newman Blvd handles serious volume without cutting corners. We're talking commercial deck ovens that maintain consistent temperature, not home equipment scaled up. Walk-in cooling that keeps ingredients fresh during Montreal's humid summers.
Last March, we handled a corporate event for 200 people alongside our regular food court orders. The equipment didn't blink. That's what proper infrastructure does — it gives you capacity when you need it most.
- Dual commercial ovens running simultaneously for large orders
- Temperature-controlled storage maintaining ingredient quality
- Dedicated prep stations for efficient workflow during peak times
- Professional packaging system keeping pizzas hot for transport
- Backup systems in place because equipment failures happen
Why Our Kitchen Setup Matters To You
You probably don't care about our specific oven models or refrigeration specs. But you should care about what they mean for your event — consistency, reliability, and the ability to scale without quality dropping.
Same-Day Capacity
While we prefer advance notice, our infrastructure allows us to handle reasonable same-day requests. We keep base ingredients stocked and our systems can pivot quickly when needed. Can't promise miracles, but we've pulled off some close calls.
Dietary Accommodations
Our kitchen layout includes separate prep areas to handle dietary restrictions properly. We're not cross-contaminating gluten-free dough with regular flour. Small detail that matters to people with actual dietary needs, not just preferences.
Transport Solutions
We've invested in proper insulated carriers and heating solutions for delivery. Your pizzas arrive at temperature, not lukewarm. Seems basic, but you'd be surprised how many places get this wrong with standard pizza bags.
Maintenance Schedule
Our ovens get serviced monthly. Refrigeration systems are checked weekly. We maintain equipment before it fails, not after. This boring operational stuff is exactly what prevents your event from becoming our emergency situation.