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WORLDWIDE


COMPANY SPOTLIGHT: GIORIK


Giorik sells its ovens according to the type of cooking the client wants to do


fi rst Italian manufacturer to produce a deep fat fryer and, at the time, trust me, it was a real novelty,” he adds. “We were also the fi rst Italian company to produce high-speed salamanders and, again, the fi rst one to produce pasta cookers. We can proudly say we have brought into the market brand-new products and brand-new solutions.” Over the years, the company has embraced new technologies, but it has also managed to stay true to the core values that it has had since it was formed nearly 50 years ago. “When we have to produce something


new, from something as large as a new product line to something as small as an oven handle, we always pose this question – will this change make the user’s life easier?”, says Candiago. “Imagine you are in a professional kitchen, you have orders piling up, you have waiters complaining, and you have to multitask. Your stress levels are – reasonably – off the charts. The last thing you need, is a complex oven, or a complex fryer, or a complex salamander.” “You want your equipment to do exactly what you expect it to do,” he adds. “At the same time, you don’t want to have two machines when one could do both tasks just fi ne. You have so much complexity on your plate already, and we aim at taking as much of that as possible away.”


Simple, stylish and smart The aim of Giorik is to allow its customers to focus on what they do best – creating excellent food – rather than dealing with complicated equipment. Ensuring the best possible user-experience has been at the core of its design journey since the start. “We devote as much attention as possible to that, and every other value is functional to that,” explains Candiago. “There is no point in innovation if it does not add value.” Since 2010, Candiago and managing director Alessandro Tonelli have been the sole owners of the company, and their tenure has been marked by a renewed enthusiasm for embracing new technology and pursuing creative design ideas.


The Unika 700 and the Unika 900, along with a range of hobs designed for optimal hygiene and able to be personalized and made to measure, and a range of ovens for small to medium-scale catering establishments – the Eco’ range for general use and the Honoré range for


“Regardless of how smart executives may be, we lack that creativity, that professional experience, and that vision that a chef has”


patisserie – followed by the Steambox line were key steps on a journey that continues to this day. The Symbiotic System in Giorik’s


combi ovens allows users to generate steam in two diff erent ways by combining the quality of boiler-generated steam with the speed and economy of steam generated in instant mode. The innovative Meteo System allows users to constantly monitor the climatic status inside the cooking cavity and ensure the optimum conditions for each cooking phase. Another key patent is the Steamtuner, through which users can set both the quantity and the quality of the steam in the cooking cavity by simply adjusting the degree of the steam hydration from dry steam to wet steam. “I would say the only way to make continuous innovation possible is by gathering daily feedback from our products’ users,” says Tonelli. “Our management has delegated that to Giorik’s chefs, who constantly interact with their peers in professional kitchens to understand their necessities. They then work alongside the R&D department to ensure that our customers’ needs are satisfi ed. Regardless of how smart executives may be, we lack that creativity, that professional experience, and that vision that a chef has.” Giorik’s design process is not led by executives trying to steer the market,


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