Every daily task in your pizzeria, signed with a PIN — nothing forgotten

A wood-fired pizza oven needs to reach 430–480 °C to bake a Neapolitan in ~90 s, which means lighting it 2–3 hours before the first order. An electric or gas deck oven, on the other hand, requires a 30–45‑minute preheat. In a busy pizzeria, forgetting to start the oven on time is a costly mistake. Timlup puts those tasks on a timed checklist—when the clock hits 10:00, the “Light wood oven” item appears on the kitchen tablet, and the cook signs it with a PIN, logging the exact time and, optionally, the temperature reading.

Dough management is the next piece of the puzzle. Cold fermentation at 24–72 h at ~4 °C develops flavour and texture, but dough balls must be tempered for 2–4 h at room temperature before service, and they should never stay in the fridge longer than 3 days. Timlup’s recurring tasks remind you to pull dough balls from the walk‑in at the right moment, and a quick PIN signature records who did it and when, building a reliable audit trail without a single paper sheet.

Fresh mozzarella or fior di latte is another item that can’t be left to chance. It must be stored in its whey at ~4 °C and used within 4–5 days. With Timlup, you can assign a daily “Check mozzarella dates & rotate” task, forcing a FIFO discipline that cuts waste and keeps every pizza tasting its best. The signature timestamp proves the check happened, but the real value is that nothing slips through the cracks.

Every task shows up in its designated time slot and gets signed with a PIN, capturing the time and, when relevant, the temperature. This creates a consistent, orderly record of your kitchen’s routines. Timlup doesn’t promise an inspection‑ready binder—it simply makes sure your team never forgets a step, and leaves a clear, timestamped record of what was done. It’s your kitchen’s rhythm, digitised and signed.