History

The history of Capic goes back to 1955, when Mr François Caillarec launched the manufacture of equipment for delicatessens and cured meats.

The company, which manufactures professional and industrial cooking equipment, was founded in Quimper, in the Finistère region of France, where a production site has enabled it to expand both nationally and internationally.

The first range of stoves goes on sale. A high-quality, robust, high-performance range that was already forging Capic’s image. A Capic showroom opens in Paris, where ovens, fryers, kettles, pans and frying pans are on display. This showcase underlines Capic’s top-of-the-range positioning, which is winning over leading kitchen professionals.

Capic strengthens its position on the international market and makes its mark in the food industry thanks to its remarkable know-how, its expertise in tailor-made solutions and the high quality of its equipment. Taking advantage of the growing importance of the agri-food industry, Capic innovates and presents its new models at the commercial cooking trade show in Seattle.

A deep understanding of the challenge of cooking in the agri-food industry drives Capic towards the dynamics of innovation.

Capic won the innovation prize at the IPA competition for its development of an infrared electric oven capable of shucking and cooking 500 kg of shellfish per hour.