1981
A perfect convection
The launch of the first fan-assisted hot air oven characterised by perfect distribution of the air inside the oven.
Us
Our belief in all of our experience
The pioneering spirit of Lainox has always guided us from the very beginning and now more than ever, and it is the focus of the promise we make to our customers. Constant research and obsessive attention to new food service trends leads us to develop products that are not just limited to meeting our customers’ needs, but push us to anticipate them. Over the years, we have acquired a strong digital identify and the brand has earned its solid reputation with food service operators in over 100 countries worldwide.
The story of a cosmopolitan recipe
We have achieved major goals step by step
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 transformed from a manufacturing company into an “Application Company”.
Naboo, a new generation of combined ovens with united technology and know-how.
2016
Compact by Naboo
Technology in minimum space
In 2016, Lainox broadens the horizons of the kitchen by launching Compact by Naboo, a device that occupies just 51 centimetres, in a perfect concentration of technology, for dynamic, fast and contemporary cooking.
2017
Nabook
The revolution in services
In 2017, Lainox launches Nabook, the first virtual assistant that helps you to organise and run a professional kitchen, which is complete and totally free, even if you aren’t a Lainox customer yet.
2019
Oracle
The taste of speed
In 2019, Lainox turns its focus to fast catering and decides to expand the range of ovens to its customers by introducing Oracle, an oven that can do more than just cook delicious food. Everything is faster with Oracle. From installation to serving customers.
2021
The best combi ever at Lainox
2022
Oracle
All in one
In 2022, Lainox developed the new Oracle, All in one, thanks to the experience in designing innovative systems for cooking food. Combiwave for maximum flexibility in preparation and High Speed Oven for dishes that are ready in just a few seconds.
Why Lainox
The ingredients behind every project
Experience
Not just a question of age
We believe that our company’s experience is the combination of the experience of different players.
Starting with the experience of specialised people who have dedicated themselves through their work with great passion to Lainox for many years, to the experience gained through the relationships established with both big and small customers.
Starting from the small town of Vittorio Veneto, we learned how to export our knowledge all over the world, guaranteeing a level of service that is appreciated worldwide and in return growing our business to become one of the major market players.
Quality
To do the best, we choose the best
Quality for Lainox means customer satisfaction throughout the entire product life cycle. Thanks to an organised control system, monitoring and internal preventive actions, we are able to measure the number of interventions carried out on every single product, guaranteeing constant assistance and, above all, giving us a way of improving our products incrementally as needed.
We have chosen to focus on design because we strongly believe in specialisation. We realise that not all the highest quality components can be produced in-house, so we choose the best suppliers in each sector, always guaranteeing maximum reliability to the end customer.
Avant-garde
Being the first to innovate
Research, innovation and training are the key ingredients which are the foundation of the Lainox philosophy. A consistent choice that has allowed the company to pay the utmost attention to customer expectations and anticipate their needs.
Lainox has always focused on research and development, as a result it has succeeded in being the first to bring products to the market that have revolutionised the world of preparing and preserving food. From 1981, with the first convection oven, to 2019, with the presentation of Oracle, the first oven dedicated to high-speed cooking.
Wide-ranging
A response to contemporary catering
Our solutions are designed to cover your entire production process, whether you are the owner of a small restaurant or the chef of a big chain.
After many years of experience, during which we have evolved our services and adapted them to new market trends, we clearly see that there are now two ways of doing catering, the traditional way and what we have defined as “Commissary Kitchen”.
As a result, we create solutions that can meet the needs of traditional catering, in which the fresh product is processed in the same place as it is served, and the needs of contemporary kitchens, in which the fresh product is processed in a different place than the premise where it is served.
As a result of our commissary kitchen service, we responded by creating an integrated range of products that anticipated this new market demand: products (such as Naboo and Neo) dedicated to transforming the fresh product and then blast chilling it are, in fact, installed in the kitchen, while those (like Oracle) for fast cooking, are dedicated exclusively to the place where the food is served.
Sustainability
Environmental sustainability is a question of DNA during the entire product life cycle.
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