1981
A perfect convection
The launch of the first fan-assisted hot air oven characterised by perfect distribution of the air inside the oven.
About us
Our certainties in all our experience
The pioneering spirit of Lainox has guided us from the very start and today more than ever, lies at the heart of the promise we make to our clients. The continuous search and recurring focus on new trends in the food service sector has led us to develop products designed not only to satisfy our clients’ needs, but also preempt them. In these years we have acquired a very strong digital identity and the brand has gained a solid reputation among food service operators in more than 100 countries worldwide.
The history of a cosmopolitan recipe
Step by step we have achieved important goals
1983
Gas and Electrical Programmable
Production of the first generation combi oven offering both convection and steam cooking. This was a compact model with outstanding performance, able to run on both gas and electricity, with programmable digital controls which became the industry benchmark worldwide.
1991
Cucinatore automatic with new autoclima
Launch of the "Cucinatore", the second generation combi oven, complete with numerous automatic functions, including the innovative automatic humidity control system AUTOCLIMA. Ahead of its time, this was a universal machine that allowed a product requiring different cycles and stages to be cooked simultaneously. 1991 also saw the launch of the “Lainox Cooking System”, a range of equipment designed to complement the combi steamer to provide a complete answer for all food preparation, cooking, conservation and reheating requirements.
2001
The Cube Automatic control with scroller and autoclima
Launch of The Cube, the third generation combi oven. With Scroller© control and the Autoclima© system, the first oven to feature user-friendly technology that is easy to learn and use. Completes the “Lainox Cooking System”.
2006
Heart and the Touch Screen/ICS
For the first time in history, Lainox added a touchscreen to its ovens to make them even easier to use, as well as launching ICS technology on the market: Interactive Cooking System, technology capable of mixing the advantages of completely automatic cooking with every chef's desire for personalization.
2011
Heart Green, no wasted
In 2011 Lainox focused its attentions on the environment and energy efficiency, introducing green technology on the market in the form of: Ecospeed Dynamic - Ecovapor - GFT
Heart Green allows only the energy necessary to cook foods to be used, without any waste.
2013
Lainox transitions from a manufacturing company to an “Application Company”.
Naboo, a new generation of combined ovens that unites technology and know-how.
2016
Compact by Naboo
Technology in minimal space
In 2016, Lainox expands its cooking horizons and creates Compact by Naboo, a device that occupies only 51 centimeters but with a perfect concentrate of technology for dynamic, fast, modern catering.
2017
Nabook
The services revolution
In 2017 Nabook arrives, the first virtual assistant that helps organize and manage professional kitchens, complete and completely free, even for those who aren’t yet a Lainox client.
2019
Oracle
The flavor of speed
In 2019, in view of the rising popularity of quick service restaurants, Lainox decides to extend its range with Oracle, an oven that does much more than simply cook delicious food. Everything is faster with Oracle. From installation to serving customers.
2021
The best combi ever at Lainox
2022
Oracle
The flavor of speed
In 2019, in view of the rising popularity of quick service restaurants, Lainox decides to extend its range with Oracle, an oven that does much more than simply cook delicious food. Everything is faster with Oracle. From installation to serving customers.
Why Lainox
The ingredients at the heart of every project
Experience
More than just a question of age
We believe our company’s experience to be the sum of the experiences of various actors.
Beginning from those of our specialized workers, who for many years and with great passion have dedicated themselves to Lainox, but also experiences acquired through the many relationships established with small and large clients.
It all began in the small town of Vittorio Veneto, whence we successfully exported our know-how worldwide, guaranteeing a valuable service at a global level and leading our company to become one of the most important market players.
Quality
To do our best, we choose the best
For Lainox, quality means satisfied customers for the entire life cycle of the product. Thanks to an organized system of control, monitoring and internal preventive actions we are able to measure the number of interventions on each single product, thus guaranteeing ongoing assistance and above all, continuously improving our products.
We have chosen to focus on design because we strongly believe in specialization. Aware that not all components can be manufactured in-house at the highest level of quality, we select the best suppliers for each sector, always guaranteeing maximum reliability to the end customer.
Leading edge
To be the first to innovate
Research, innovation and training: these are the main ingredients making up the Lainox philosophy. A sound choice that has led the company to focus on client expectations, striving to foresee their needs.
Lainox has forever been committed to research and development, thanks to which it succeeded in being the first to propose the products that subsequently revolutionized the world of food preparation and preservation. Starting in 1981 with the first convection oven and through to 2019 with the presentation of Oracle, the first oven dedicated to fast cooking.
Transversality
A response to the modern catering industry
Our solutions are designed to cover your entire production process, whether you’re the owner of a small restaurant or the Chef of a large food chain.
After many years of experience, during which our services have evolved and been adapted to suit changing market trends, it is clear to us that there are two ways of doing catering, the traditional way and what we like to call the “Commissary Kitchen”.
That’s why we have developed solutions able to satisfy the needs of traditional catering, where the fresh product is processed in the same place as where it’s served, and those of modern kitchens, where the fresh product is processed in a different location to the venue where it is eventually served.
Thanks to our commissary kitchen service, we have created an integrated range of products that anticipated this new market demand: products (such as Naboo and Neo) dedicated to the transformation of fresh products and their subsequent blast chilling are in fact positioned inside the kitchen, while those (such as Oracle) used for fast cooking are located exclusively in the venues where the food is actually served.
Sustainability
For the entire life cycle of your product, environmental sustainability is a question of DNA.
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