What is a high speed oven? Well, it’s a device that can cook a frozen pizza in 2 minutes, a filet of salmon in one minute and a half, a panino in 45 second and a lasagna in less than 3 minutes. Is it magic? Well, of course not, it’s a combination of old and new technologies that can be used to master superb results in a wide variety of situations.

But it needs the touch of a professional.

And that is why we chose to invite local chefs on the 23^rd February to demonstrate the power of this fantastic kitchen tool, the ORACLE oven. Our expert from Lainox, Lorenzo Possamai visited Malta purposely to host a dedicated workshop in collaboration with our resident trainer in Malta, Kurt Mifsud from MCA. This demo was held in the fully equipped kitchen at the Mediterranean Culinary Academy in Naxxar.

What else it’s important for you to know? Well, Oracle high speed oven is a portable device: no need for water connection, no need for extraction hood, no need for intensive technical installations or even a large space in your kitchen. It’s small, relatively light and just needs an electric connection (three phase or single phases). It has to be programmed by a chef but the power of it is that, once programmed, it can be operated by untrained operators.

How is this possible? Well, that is the mystery we showed the guests who joined us for this workshop and we would be very happy to show to you!

Lainox and Oracle are exclusively available at The Catering Centre.

Want to know more? Call us on +356 2157 7305, send an email on This email address is being protected from spambots. You need JavaScript enabled to view it. or message us on Facebook! We’d love to hear from you.

ABOUT LAINOX  

Lainox is a company with a long heritage of over 41 years of specific focus on combi ovens. Thanks to its unique patent cloud system, Lainox is definitely the company which has invested more in pioneering technology.

Today Lainox offers not just a highly reliable and combi oven that cooks perfectly, but a cooking devise which becomes like a chef alter-ego in the kitchen, making sure that each cooking is perfect and well synchronised with the other preparation. The oven can be paired to both the multifunctional blast-chiller and to the high-speed oven, creating a cycle that can enable catering kitchens to serve a large amount of people even with limited staff.

Our trainer from Lainox: Lorenzo Possamai 

Discovering and exploring has been Lorenzo’s passion from the get go, a driving force that was always combined with his love for the traditional Italian food. This excitement and curiosity was ignited when he was still a child by his grandparent and then challenged and expanded when he grew up to be a chef in Italy, Korea and China and then back to Italy with his path within Lainox. The knowledge of traditional cooking preparation was the essential base but Lorenzo’s skills have now been honed and reconstructed, learning the new techniques to make the best use of Lainox’s cutting edge and pioneering technologies.

Our resident trainer in Malta: Kurt Mifsud 

A gastronome by profession, Kurt started his career in the food industry at the age of 18, working in both fine dining as well as casual restaurants. He went on to study at the University of Gastronomic Sciences in Italy where he contributed to the organisation of the university’s first study trip to Malta. In 2015 he led the Maltese delegation to the First edition of the “Slow Food Youth Network International Conference”, at the Milan Expo. Since founding The Mediterranean Culinary Academy in 2017, Kurt has overseen the development of the monovarietal endemic olive oil Bidni, seen over 2,500 students pass through its doors, helped in the organisation of over 100 different culinary events from single-session workshops, olive picking events and ceremonies to inaugurate the planting of over 100 new endemic olive trees in the Bidni olive grove.