The GIORIK factory was founded in 1963 by Giorgio Candiago as a natural evolution of the family business, which had been producing wood-burning stoves since the end of World War II.
The initial setup included a partner specializing in the technical side of the business, which led to the creation of the brand name by combining the names of the partners, Giorgio and Riccardo. The company was created to produce professional deep fryers, a true innovation in an era when restaurant kitchens were traditionally equipped only with wood-burning or oil-fired stoves.
In the 1960s and 1970s, GIORIK grew exponentially, cementing its position as Europe's premier manufacturer of professional deep fryers. In the early 1980s, GIORIK developed new product lines: salamander ovens for grilling, convection ovens, and combination ovens—all innovative products that were completely new to the market at the time.
In 1986, founder Giorgio Candiago left the company to found his own company and achieve great success in the professional nutrition industry. The subsequent growth over the next twenty years was achieved primarily by the company selling its products domestically and internationally to other companies that attached their brand to them. 2008 marked another milestone for the company, when the then owners decided to take it public.
Between 2008 and 2010, Paolo Candiago and Alessandro Tonelli, now Chairman and Managing Director, respectively, acquired the entire shareholding. With this new setup, the company embarked on a new journey, embracing new technologies while furthering the tradition of innovation that has always been part of the company's history. From 2008 to 2010, GIORIK developed new lines of cookers, the Unika 700 and Unika 900, as well as a range of hobs designed for maximum hygiene and capable of being customized and made to order. The oven range was further expanded with the introduction of two new product lines designed for small and medium-sized catering establishments: the Eco gourmet range and the Honore pastry range. For large-scale catering establishments, the Fantasteam and Fantastic ovens were replaced by the Steambox line, a truly innovative range offering the very best in modern technology for the professional catering sector. Salamander ovens have also evolved with the times, and are now fully electronically controlled and power-driven. In early 2011, the production facility was relocated to a new 12,000-square-meter site in Sediko, 600 square meters of which are dedicated exclusively to research laboratories and a demonstration kitchen, where GIORIK's in-house chefs hold regular training seminars on new cooking techniques. A story of fifty years of success, a story full of the enthusiasm and passion of all those whose hard work has shaped it, makes GIORIK, with its skills and craftsmanship, firmly rooted in the past, yet whose ambitions are firmly set on the future.
