News

How to clean a professional cast iron plate

How to Clean a Cast 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 cooking. So here…

How to clean a professional plancha/griddle

Cleaning Your Plancha     Which Tools?   Hello, today I am going to show you how best to clean the chrome stainless steel plancha. As always, in order to get the best results it is necessary to have good quality tools. The first tool I have here is a stainless steel ball. You have to be careful when using…

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…

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…

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…

The difference between plancha and 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 griddles are popular in both professional and domestic settings. Of course, modern electric and gas versions of plancha and griddle models are available now instead of using open flames.…

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

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,…

AC700 – Combi oven

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…

CAPIC – Made in France

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

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.  

Infrastructure

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 !

Infrastructure

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: •…

Infrastructure

Technician corner

Only one programmable multi-purpose electromechanic card

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.…

Interne

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…

Interne

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…

Interne

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…

Interne

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