News

News

The latest CAPIC news

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…

Read more

How to clean your stove / cooking piano properly

Basic principles 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 surfaces. You mustn’t start by cleaning the stovetop. The…

Read more

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…

Read more

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…

Read more

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…

Read more

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…

Read more

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…

Read more

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…

Read more

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…

Read more

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…

Read more

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…

Read more

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 plancha 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…

Read more

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

Read more

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,…

Read more

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…

Read more

CAPIC – Made in France

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

Read more

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.  

Read more

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 !

Read more

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: •…

Read more

Technician corner

Only one programmable multi-purpose electromechanic card

Read more

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.…

Read more

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…

Read more

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…

Read more

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…

Read more

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

Read more

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

Read more
Call Now Button