Oni koji koriste
Lainox®
Oni koji koriste
Lainox®
Tell us a bit about Javar
JAVAR is a Colombian company with roughly 40 years of experience in the market.
Initially, and for a long time, we offered solutions for the butchery and weighing sectors throughout Colombia. Since then, and currently, we have manufactured bone saws and meat mincers.
About 10 years ago, we recognised an urgent need for change and decided to focus our efforts on satisfying the needs of the food and catering sector. It therefore became necessary to increase our range of products, choosing from a selection of quality products with worldwide recognition. Today, we are one of the most renowned companies on a national level, as we are able to offer turnkey solutions for the transformation and preparation of food products in Colombia. We love taking on new challenges and welcome change in order to continue what we started back in 1977.
How did the partnership between Javar and Lainox come about?
The Colombian market has become increasingly demanding, knowledgeable, and informed.
As far as high-quality combined ovens are concerned, for a long time, there was only one option: Rational. We had known about the Ali group for a while, because we had already established relationships with some of their companies. We got to know Lainox because of its incredible success and credibility in both Europe and international markets in general.
In order to make the most of this recognition, and because we were well-aware that Lainox’s range of products are highly innovative and compatible with professional cooking needs, we decided to propose to our customers what we believe are new and improved solutions. Today our portfolio of products includes the Naboo, Sapiens, and Icon. We have also recently introduced the NEO.
What were the main reasons that led you to choose Lainox over other companies?
The choice was mainly driven by our customers: giving them more options means broadening their possibilities, generating new ideas, and creating new opportunities for business.
We want to be at the forefront of change, and Lainox gives us the opportunity to do it.
Do you already have experience in the distribution of combined ovens?
Yes, we have been distributors of both Unox and Rational.
What were some of the initial challenges you faced when launching Lainox in Colombia?
There were many. To start with, we had to sell ourselves on the products, their quality, and performance. We had just come out of an experience with Rational, where there was only a single possibility, a single option, and a single oven, all without any competition. Since we had to overcome the challenge of re-learning, we find that we faced the same challenges that our customers do today.
What are the main reasons for the success of Lainox in Colombia?
These challenges were transformed into opportunities. The driving factor behind the success of Lainox was our trust in both the brand and the performance of the equipment.
We have tried and tested the functions, we believe in what we are offering the Colombian market, and therefore, we are able to convey this trust to our customers. We are able to say that it is not, and has not been easy. The competition is strong and very well placed. They have done some good work over the years and have created a broad distribution network. Moreover, we can’t deny that the products offered are high quality. So, as I said, the task was not an easy one, but it was possible.
What developments do you foresee in Colombia?
To generate trust in Lainox’s range, our customers need to go through the same experience we did with Lainox products. So our focus will be on consistently inviting our potential customers to the Naboo Challenges (cooking demonstrations), scheduled every Wednesday at our facilities in Bogotá. At the same time, we're trying to identify locations for demonstrations in major Colombian cities through collaboration with our distributors, in order to improve the visibility of the Lainox brand at a national level. To achieve this goal, we’re planning numerous fairs and events.
Luca Montersino is well known in Italy, where he has inspired a passionate following through his eighteen cookbooks and many television appearances. Whether sweet of savory, he is passionate about healthy food and has always shown a willingness to experiment. He was criticized when in his first pastry shop, Golosi di Salute, he made desserts with alternative ingredients, but his goal was to innovate so that people with health problems and allergies – as well as healthy people – could enjoy traditional pastries.
Eleven years later, at SIGEP, vegan and vegetarian were key buzzwords, and Montersino believes that there is an inextricable link between innovation in technology and innovation in the kitchen. He sees new equipment as the driver of progress in creating healthier, more delicious dishes. Just Duet – the combination of Naboo and Neo from Lainox – features the kind of connectivity, information and functionality that fits with his idea of progress.
“I love technology, it is one of my passions. I believe my affinity for technology is linked to my curiosity. It’s impossible to be innovative without being curious. When I find new equipment, I am eager to see how it can change the way I work and the quality of the end results. I was attracted to Just Duet – Naboo and Neo – because of the touch screens that reminded me of an iPad: I had to know more. Once I discovered how they work I was fascinated by the possibilities and had to try them for myself,” he says.
At his cooking and pastry school Montersino trains the chefs of the future, which he believes requires an open mind about the evolution of both food and technology. His own recipes have changed over the years as he has learnt to use not only different ingredients, but also new technology.
“I also believe that innovation has its roots in tradition. If you do not have a solid foundation and you try to be innovative you run a lot of risks. Having said that, slavishly following antique recipes will not necessarily produce great results because the ingredients we use today have changed so much. We need to use technology as an ally to help produce consistent, high-quality results. Being able to find and set the optimal temperature and humidity in the oven means we are able, like never before, to guarantee our clients a consistent and reliable dining experience. Naboo allows you to do this and more. Being able to program and memorize custom settings for my recipes means that I have greater freedom in the kitchen.”
Setting standards of consistent quality
The ability to standardize recipes and cooking processes is essential to consistently deliver the high quality that customers expect. The cloud technology in Naboo enables this like no other technology can.
“With just one click I can even share my recipes with colleagues. I find that exciting. Being able to have a series of processes and menus memorized in the Cloud also means that the people who work in my kitchen but do not all have the same level of experience are able to produce exactly the same results, time after time. Neo and Naboo provide perfect synergy and they have changed the way we prepare food. There really is nothing you can’t make, but it isn’t just the variety of recipes you can make, it is also the quality of the products,” says Montersino.
Naboo reheats, melts, holds and rises, and this flexibility will, Montersino believes, become fundamental in a modern kitchen. It allows him to cook different types of pastries on different levels of the same oven, each with their own specific temperature, humidity and cooking requirements.
“By being able to program each recipe for optimal results, it’s no longer a question of the operator having to remember or not getting distracted: the oven does it all, reducing the chance of error and guaranteeing consistency. The touch panel is an integral, fundamental part of the oven and is the key to the results my team and I are able to obtain, time after time,” he remarks.
Montersino is now installing Just Duet in his new experimental laboratory where he employs 25 people. It will improve the management of workflow, foodstuffs and stock, which will reduce waste and increase profitability. This is key to his thinking because cooking is a business and like any other it must prioritise productivity and cost management as well as the quality of the products.
Streamlined systems
Just Duet not only makes it easy to optimize the work of each team member, but it also saves energy, improves hygiene and simplifies maintenance.
“Being able to communicate directly with Lainox about the equipment and do the first check-up virtually is an incredible saving of time and resources, like having a live-in technician. One of the hardest parts of running a restaurant is cleaning after service. Everyone is tired and the worst part of the day is still to come. Anyone who knows me, knows how fixated I am with hygiene and the easier things are to clean the happier I am. The fact that I can clean the oven automatically is a huge benefit. One day technology and innovation will get us to a streamlined, automatically cleanable kitchen, I’m sure,” says Montersino.
“Working towards the kitchen of the future is something I find very rewarding about my collaboration with Lainox. The company has a mindset very similar to mine: it’s impossible to be innovative and creative without being open-minded. This is one thing I really appreciate.”
Technology is driving innovation in the kitchen, where chefs must keep pace with changes in the knowledge and understanding of ingredients. Just Duet will help Montersino to stay ahead of new trends.
“There has been so much progress over the last decade. In 2005, people didn’t know the difference between powdered vaniglina and real vanilla, or didn’t know that real pistachio isn’t. Think of how far we have come: hydrogenated fats are being removed even from products made by large industries, sugar is being reduced and a wide range of delicious products. There is still a lot of work to do, but now society in general is changing its eating habits.”
Montersino’s new television program will air later this year, and he is sure Naboo and Neo will play a leading role.
Tell us a little about yourself
Ｉwas born in Tuscany, surrounded by the magic of Mugello's hills. My strong passion for cooking and decision to become a chef was inspired by my family traditions. As a child, I was always intrigued by the meals my Grandma Anna prepared. I gained experience and built my resume working at different restaurants and luxury hotels in Portofino, Venice, and Vercelli. At age 22, I became the Head Chef of a small restaurant, a trattoria, in the centre of Turin.
“Osteria by Angie” opened in 2010, and since then, I have served as chef, bringing a simple and humble approach to my cooking and my creations.
Tell us a bit about your work in the kitchen at such a prestigious hotel.
My work at Osteria is a mission. I want to offer my guests the most authentic Italian food experience possible. Not necessarily a fancy experience but rather a genuine and real experience. We use the best ingredients from the market, and cook them in a simple way that fully respects tradition.
This is why it is so important for me control and pay attention to every single aspect of the entire process, from the purchase, to the cooking, and all the way up until the moment we serve. I want to guarantee that all of my recipes are executed with the same quality and consistency every time.
Why did you choose Naboo for your kitchen?
I chose Naboo because I really like using a device that is different from a conventional oven. Not only does it have so many useful functions, it’s also really fun to use!
It really makes my life and my chefs’ lives a lot easier than before.
What advantages did Naboo bring?
-Recipe: On my oven, I standardize different recipes for different dishes, which allows me to have better control over the way my chefs use the oven. This has significantly decreased the number of mistakes and waste, and has saved a lot of time on training. They just need to push a button and the oven does everything itself.
-Multilevel: This is great for rush times. You can set different recipes and cook them in different layers together in your Naboo because you control everything with the touch screen panel. This a dream come true for work in an à la carte restaurant and it really helps me to be able to handle the lunch and dinner rush times.
-Essence: The smoking essence is an unbelievable product. It gives a BBQ kick to any of your preparations, and allows you to customize your recipes, leading you to endless possibilities! It’s so good and so fun to use! I personally smoke bacon, tenderloin, rib eye, and make a lot of really cool dishes with this function.
-Cloud: This is great when you want to see what other people are doing and get more ideas about how to use your Naboo. If you have more than one restaurant, you can share your recipes within your company to make sure everyone is following the same standards.
Did you create any personal recipes in Naboo?
Yes, quite a lot. I have many recipes for beef, fish, bread, and, of course, pasta!
What do you think of new technology in the kitchen?
I think this represents the future. Since manpower costs are increasing, we need all the support we can get from technology in order to improve efficiency and avoid making mistakes. New technology makes life easier, and as a result, you can spend your saved time differently.
What criteria do you use to choose the equipment you work with?
Brand, strength, material, concept, and customer service assistance
How do you guarantee the quality of the food that is served from your kitchen?
By inspecting the whole chain, from raw to cooked, and by checking all the reports and data of my daily production. With Naboo, this is so easy because I can check what was cooked yesterday to see if, and how, any mistakes happened. I can track an entire week if I want, and get everything I need to know with just one short click!
What is your favourite dish?
My favourite dish is the porchetta. I am a meat lover, and when I was a child, I used to eat tons of porchetta at the local market every Tuesday in my hometown in Tuscany!
With Naboo, porchetta is great. It’s juicy and pink on the inside, crispy and crunchy on the outside, with the final touch of Smokessence, it really brings me back to those days at the market as a child eating lunch -- two slices of ciabatta and porchetta… "It’s so good!".
Tell us a little about yourself.
I am 37 years old and originally from New Brunswick, Canada. I have 25 years of experience in the kitchen! I studied Culinary Arts at Rivière du Loup. My experience includes The Château Bromont, Group Resto-Plaisir, Restaurant Cosmos and I have spent the last five years at the Lévis Convention Centre.
Tell us a bit about your work in the kitchen at such a prestigious Congress Center.
Oversee and co-ordinate all culinary activities that take place at the Lévis Convention Centre including managing inventory levels, human resources, and responsible for menu development.
Why did you choose Naboo for your kitchen?
I choose Naboo because of the simplicity, efficiency, and the customizable Android touch screen display that is easily configured based on the user’s needs. The Lainox Cloud allows for synchronization, as well as interactivity between the device and the Chef.
What advantages did Naboo bring?
The Naboo saves a lot of time and money in the kitchen! With the Multi-Level cooking the Naboo can cook many different types of food at once. The Naboo allows you to fill the cooking cavity and will advise you in sequence which foods to put in 1 at a time. We have noticed a reduction in cost of the operation in general as well as food cost.
Did you create any personal recipes in Naboo?
Yes, I have created several recipes and have saved them to the Cloud so they are always readily available! I have also customized the Grid Pork Mignon recipe to include the SmokeGrill, which replicates the benefits of cooking with wood – flavour, taste, and aroma. The dish comes out as if it were just cooked on the barbeque! I also have incorporate the Aroma into many of my recipes, which personalizes the dish. A winning recipe for us especially during Christmas holidays was poultry with grapefruit flavour!
What do you think of new technology in the kitchen?
The ability to standardize recipes saves us several house of work as well as the automatic maintenance routines it preforms.
What criteria do you use to choose the equipment you work with?
When I look for a new piece equipment for our facility it must save time in the kitchen, have warranty, good after sales service, and kitchen staff training available.
How do you guarantee the quality of the food that is served from your kitchen?
We have very strict qualifications, which is constantly being supervised by the head of operations. All equipment must be in compliance with HACCP standards. We take hygiene and safety very seriously.
What is your favourite dish?
Smoked Beef Tenderloin with maple wood aroma served with Old Port wine sauce.
Who can cook for you?
Only people who share the same passion as me can prepare good recipes for me!
Tell us a little about yourself
I've worked around the world, at major hotels in the industry.
This experience gave me an all-around view and knowledge of the kitchen.
I started out in Maremma and went through Rome, with experience in England and the Ukraine, to then come to the Royal with thirty years of experience.
Tell us a bit about your work in the kitchen at such a prestigious hotel.
It is definitely a source of pride and determination.
As goals are reached, there are reasons for growth. Each milestone is a new starting point and I can truly state that I am still growing, even today.
Moving forward and working in increasingly prestigious structures brings increasingly difficult challenges and greater results to be obtained.
I consider myself lucky because I never get bored, and I haven't lost the curiosity I felt on that first day I set foot in the kitchen. I must say that this is definitely the result of a great passion for cooking but also for the structures, like hotels, restaurants, etc., that wish to improve, thus giving chefs like me, great opportunities for growth.
Why did you choose Naboo for your kitchen?
Naboo is the maximum technology you can have in the kitchen. Like I said before, it never stops growing... With Naboo we can test how easy it is too trust automatic cooking and the ease with which new personal recipes can be created.
We heard about it and were convinced right away.
What advantages did Naboo bring?
We definitely reduced the time spent setting up the various cooking cycles. We are more at ease because Naboo warns us each time we need to do something, from opening the door to insert the dish to changing steps in a certain recipe, etc.
Did you create any personal recipes in Naboo?
Yes, absolutely! I tried to make sure that the oven would fit completely in our kitchen and I succeeded.
What do you think of new technology in the kitchen?
I believe that everything keeps moving. The kitchen itself is moving too and it's only right that we keep in step with the times.
What criteria do you use to choose the equipment you work with?
Many years of experience in the kitchen lets me evaluate a brand's credibility. Continuous research and the opinion of my colleagues help guide my choice, but in the end, a test in the kitchen is needed before buying any equipment.
How do you guarantee the quality of the food that is served from your kitchen?
By collaborating with trusted people and with companies that have always given excellent performance in the restaurant industry, without forgetting the importance of technology.
The continuous exchange of ideas with my employees on this theme always leads us to new solutions we can use to guarantee our customers the best quality.
What is your favourite dish?
Definitely Tuscan Panzanella
I come from the mountains of Pistoia: peasant food, antique flavours that take me back in time. And I am often inspired by those flavours in my own recipes.
Who can cook for you.
Only my partner who is an excellent cook.
A great cook, mother, partner and woman.
How and when did you start your career as a pastry chef?
I've always loved making pastries, ever since I was a child. When I was ten years old, I spent the summer holiday "playing" in a pastry shop in Puglia, where I was born. That was better than playing in the street.
When I was 17 I moved to Milan where I received my diploma as a pastry technician, working in the Sant'Ambrogio pastry shop in Milan. After that, I took specialised courses and internships with great Masters in the industry.
During the 90s I returned to my beloved Puglia and opened the Saint Martin pastry shop where I still work.
What inspired you to create a new pastry?
My biggest inspiration came from my surroundings with its colours and fragrances and the products that this land offers. Today, the thing that stimulates my imagination the most is definitely the Puglia region even though, I admit, my pastries often also include a touch of Lombardy.
What are your best pastries?
All my pastries are good! (laughing) But my speciality is baked goods. It's no coincidence that my name is Fornaio!
And your favourite pastry?
Chocolate mousse.
Do you have a sweet tooth?
Yes, I really do.
How important do you think appearance is for a pastry?
Appearance is extremely important because... "You eat with your eyes first and then your mouth".
How important is tradition in making pastries and how important is experimentation?
Tradition is the basis, the foundation. Although, in recent years there have been many changes in how the raw materials are processed. For this reason, we must always stay in step with the times by evolving and experimenting.
What are the fundamental tools for creating quality pastries?
An oven and blast chiller. The oven is fundamental starting early in the morning for breakfast - croissants, cream puffs and pastries, then there are cakes, tarts and muffins. So the oven is very important.
The blast chillers cool the products quickly and make them more crumbly, giving them a longer life and making them tastier.
Can high technology be of use to the pastry chef?
Technology is not only useful, it is essential because it allows the pastry chef to achieve the same results time after time without the need for constant supervision. In other words, it gives us more time to dedicate to those things we prefer to do and frees us from routine work. I have to say, Aroma By Naboo is a master at this.
What advice would you give to someone who wants to follow in your footsteps and become a pastry chef!
Passion, determination, willingness and humility.
What made you decide to accept the offer to work with Lainox?
Lainox is an Italian company, and this was a big stimulus for me. I like the idea of working for products that are made in Italy.
Plus, I was excited by the thought of participating in the creation of an innovative project like "Aroma by Naboo" where I was able to offer everyone my experience and professional skills accumulated over years of work and experimentation. Today, all of my most famous recipes that I kept closely guarded are now available on the Lainox Cloud, from Panettone to Paolo's famous pan pizza. I must admit that it makes me very proud.
