News

News

The latest CAPIC news

How to cook pasta properly?

  You don’t know how to cook pasta properly… Here are some tips to be the next Pasta Queen/King! There’s just something about a well-made pasta dish that makes the mouth water just thinking about it! Pasta remains a favourite staple across so many nationalities. The number of variations is enormous, with 350 types out there. Some common examples are…

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Cooking with a steam convection oven: the benefits

  You still haven’t tried cooking with a steam convection oven? Let’s discover all the benefits! Even though the revolutionary technology behind steam convection ovens is relatively new, it has quickly become very popular in the food industry. Chefs and other professionals have adopted steam-convection engineering, and rely on its versatility and efficient performance standards. It is an absolute blessing…

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What is a bratt pan?

  If you don’t know what is a bratt pan, you will find the answer here! A bratt pan is a heavy-duty industrial cooking appliance that can perform multiple functions: boiling, steaming, stewing, simmering, roasting, poaching, braising, shallow frying and deep frying. They all possess a tilting feature, which is either electrically or hand operated. Bratt pans are typically found…

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Cooker cooler infographic to understand how works the CR250

With this cooker cooler infographic you will immediately understand the benefits of this equipment! Let the Capic CR250 professional pasta cooker handle the full process of pasta preparation for you – from start to finish! This industrial cook chill machine is perfect for pasta, rice, quinoa, seafood, vegetables, blanching and more. Our multicooker is so efficient that you can even cook…

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How to properly use a commercial fryer

You don’t know how to properly use a commercial fryer… Here are some tips that will help you in your daily life! Commercial fryers are no doubt an integral part of any industrial kitchen setup. From French fries to fried chicken and doughnuts – good old fashioned deep-fried food is always popular the world over! However, electric and deep fat fryers…

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Cooking in a pot: direct or indirect heating?

  The electric cooking pot is sometimes known as a “hot pot” or “electric multicooker”.   Principle   An electric cooking pot is an item of equipment similar to a saucepan that allows food to be cooked on a large scale by heating with oil or water.   It consists of a fixed or tilting deep cylindrical or rectangular tank…

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Cleaning the Pilot Light on Your Gas Stove

Cleaning the pilot light system on your gas range regularly is essential, both for safety and for efficient operation. The pilot assembly is a simple and very effective system, but you may find it difficult to light the stove if it is not adequately maintained. In the worst-case scenario, a dirty pilot light assembly can lead to dangerous gas leaks.…

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Stainless steel welding: a successful weld

Stainless steel is a malleable, ductile metal, and in addition, it is aesthetically pleasing. It is frequently used for art and decoration as well as for DIY projects and boiler making. It is sometimes necessary to combine two or more stainless steel parts by welding for repairs or crafting. Making a successful weld on stainless steel requires technical skills and…

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Use of the salamander in professional kitchens

The use of the salamander in professional kitchens is essential for all chefs. The kitchen salamander or salamander grill is named after the mythical beast that lives deep in the earth and can resist fire. The handy piece of kitchen equipment we have at our disposal today is associated with the fireproof creature because its main task is to produce heat…

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Glass-ceramic or induction, how to choose the right hob?

  Glass-ceramic and induction hobs look pretty similar. They both offer a streamlined, minimalist look and are easy to keep clean, with no pan supports to scrub – a job no one appreciates! Here, we look at the characteristics of each type of hob and its advantages and disadvantages.   THE CERAMIC HOB   Ceramic hobs are made of black…

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The Maillard Reaction

The Maillard Reaction takes its name from Louis-Camille Maillard, the scientist who first studied this effect in the early 20th century. It’s the factor that makes toasted bread so tasty, roast potatoes so irresistible and a char-grilled steak so delicious. So if you’re planning on cooking up a storm this evening, it’s more than likely you’ll be relying on the…

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How to clean your stove / cooking piano properly

Basic principles You don’t know how to clean your stove properly? The first rule when cleaning your stove, your French cooking suite or your kitchen piano is to wait. Turn off the gas and the controls, extinguish the pilot, remove containers and wait 5 – 10 minutes for everything to cool. Use this time to clean the floor, tables and work…

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Bain-Marie: why and when choosing this cooking method?

A bain-marie is similar to a traditional water bath or double boiler. First, you place water in one container and heat it; then, you put a smaller container inside the first one. Doing this creates a heated bath that you can use to cook food gently and keep it warm. Nowadays, the term has come to refer to the type…

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Focus on a gas burner

In a professional gas stove burner, we often do not suspect all the parts of which it is composed… Generally, we only pay attention to the upper part, the burner cap, where the flames for cooking emerge. However, there are very small internal elements that are there to optimise the correct functioning and ensure maximum safety!   Here, we take…

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BIM-ready

What is BIM?   BIM (Building Information Modelling = Modelling of Building Data) is a globally standardised approach that involves all stakeholders in the design, construction and operation of a building and its infrastructure, up to deconstruction and recycling of its materials.   This new information system allows all construction stakeholders (client, architect, design office, construction companies, suppliers, etc.) to…

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All you need to know about food smokers!

The history of smoking food Smoking has been practised all over the world for millennia. Initially, smoking was a way of preserving food, mainly meat and fish, for longer. Since the advent of canned food and refrigerators, food smokers have become secondary, but this method is still appreciated for the aromas and colours it brings to food.   The method…

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How to clean a professional cast iron plate

This video will show you How to Clean Iron Plate     Hello, today I am going to talk to you about cast iron plates. They are porous which makes them quite tricky to clean. First I will show you how they get dirty, and then how to scrape them clean, and finally how to get the perfect plate for…

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How to clean a professional plancha/griddle

  You don’t know how to clean a professional plancha/griddle ? Your griddle pan works so hard for you – so a little labour of love shown back is definitely worth it! These instruments need daily maintenance in the form of a thorough cleaning routine, otherwise performance could be affected. You want a nice clean base to work with for…

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The difference between 304 & 316 stainless steel

Stainless steel is well known for its strength and ease of maintenance. But did you know that not all stainless steel is created the same even though it may look uniform at first glance? There are actually different grades of stainless steel each offering their own unique pros and cons. It is beneficial information to know whether the steel you…

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CAPIC – Blending Innovation with Experience

CAPIC literally stands for Construction d’Appareils Professionnels et Industriels de Cuisson (Manufacturer of Professional Cooking Equipment). We are an established manufacturer supplying the catering industry since 1955, and our dedication to performance at the highest standards has never changed. At CAPIC, our approach is to blend our years of expertise in the field with state-of-the-art research and technology. Our company…

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Ghost kitchen and ghost restaurants: New business models

Despite ghost kitchen and ghost restaurants spooky name, they are not haunted kitchens where ghosts prepare the meals! They represent a new type of business model for professional caterers, which is adapted to our modern lifestyle. Outsourcing has recently become extremely viable for many restaurants with regards to their direct and delivery orders. This is due to online requests, as…

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The difference between plancha and griddle

What is a plancha & what is a griddle? We’ve all heard of the good old-fashioned grill or griddle pan which can fry and grill up a storm! What are the latest and best innovations, though? Nowadays, plancha grills and plancha griddles are popular in both professional and domestic settings. Of course, modern electric and gas versions of plancha and…

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Hotel in Bath

So proud to see CAPIC inside such a historic hotel! Stunning dishes will be made on our range cooker Thank you Exclusive Ranges for making it happen @trevorburke @richardfordham #15GreatPulteneyHotel ¡Muy orgulloso de ver nuestra marca en un hotel histórico y muy prestigioso Muchas gracias al equipo de Exclusive Ranges @trevorburke @richardfordham #15GreatPulteneyHotel

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AC700 – Combi oven

Benefits of cooking in steam-convection oven   Even though the revolutionary technology behind steam convection ovens is relatively new, it has quickly become very popular in the food industry. Chefs and other professionals have adopted steam-convection engineering, and rely on its versatility and efficient performance standards. It is an absolute blessing for industrial and commercial usage, such as mass kitchens,…

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How a single oven can upgrade your kitchen

  The oven is the heart of the kitchen, and let’s face it, the type of oven you possess makes all the difference in how your meals ultimately turn out. Many of us have dreamed of owning that big, fancy magical oven that transforms all of our food fantasies into reality! You would have the freedom to try out new…

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CAPIC – Made in France

Our strengths since 1955 : Reactivity, Quality, Innovation. 100% of our products are designed and manufactured at Quimper, France.

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New product development

At CAPIC, we involve our customers in new product development! On a regular basis, our engineers and technicians go out and meet end-users and resellers to present prototypes and collect feedbacks.  

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CAPIC ACTUS N° 82

The CAPIC ACTUS n°82   In the program : The advantages of CAPIC hardware Your new contacts Focus on our dual access stoves he technician’s corner: the universal digital map   You wish to consult the Capic News ? Follow this link !

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Double-profile cooking suite

Tailor-made suites, modular or with a single top The Table de Pierre is a gourmet restaurant located at Saint-Paul-De-Vence (closed to Nice) where Capic has installed a double profile compact suite (access by the both sides) inspiring from Armen range. Restaurant ‘La table de Pierre’. Some of the electrical or gas appliances can be equipped with a control hobs on each sides. Several options: •…

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Technician corner

Only one programmable multi-purpose electromechanic card

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New distributor for the United Kingdom

Exclusive Ranges became our new authorized distributor for the United Kingdom, With effect from February 15th.   Thanks to its experience in the installation of professional kitchens, the company has provided equipment to all types of restaurants for over 20 years. Exclusive Ranges is an expert in this sector. We have complete confidence in them to install your CAPIC equipment.…

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The Export Corner

New reference in Germany for CAPIC New reference in Germany for CAPIC. A multifunctional kitchen with : induction hobs 6 refrigerated drawers 1 deep fryer double-tank 1 electric oven 2 smooth gas griddles and a neutral unit A 3 meters compact set. Many thanks to the Restaurant Café Dorsch at Bad Saarow for their trust in Capic devices, as well…

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National School of NCOs Active in St-Maixent

Cooking suite Pilote range The National School of NCOs of Active applied for the ERCO Company for the installation of a cantilevered central suite composed of : 3 multipurpose bratt pans 2 bain-marie kettles with mixing arm (150L) and induction hobs. “A satisfied chef” 1000 meals by service. The school of St-Maixent is a must step in the professional career…

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Hotel *** Val D’Isère

New capic stove at the famous ski station The kitchen of the Avancher ( link ) directed by Mr Monneret has been totally refreshed this year to satisfy the 200 daily meals. During this renovation, the company VEYRAT, Eurochef group, represented by Mr Clement Perrissin answered to the architect’s consultation proposing a CAPIC’s cooking suite. Composition ARMEN range : Induction…

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Back September 2017

This September represents our 2nd back to work in our new factory and the summer 2016 move seems to be so far away

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Press

We talk about capic

An Elite cooking suite was installed in the new restaurant of Christian Etchebest at Pau

A CAPIC bespoke cooking suite was installed at Pau by EVI Pro Company from Lons. © Jean-Philippe Gionnet This restaurant was made possible through the cooperation of the restaurateur, the installer and the manufacturer.   More information on the république des Pyrénées website ( in french ): http://www.larepubliquedespyrenees.fr/2017/10/23/la-cantine-de-la-section-ouvre-bien-ce-mardi-midi,2203850.php     Elite cooking suite documentation :https://www.capic-fr.com/en/product/the-custom-stove

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