Our history
When we founded ICC in 1998 thanks to the isi siphons and the collaboration with Ferran Adrià and his team at El Bulli, we didn’t imagine the journey we were about to experience. What was very clear in our minds was our goal, hence our name.
It’s been more than 20 years adapting industrial techniques to applications in professional kitchens such as the Hotery blowtorch, the Superbag filter or the Microplane graters. Thanks to the alliance with great chefs such as Joan Roca, Jordi Herrera, the Torres brothers or Angel León, we have developed the Roner, the Faskircook, the Gastrovac or the Clarimax, the two latter also the result of a collaboration with the Polytechnic University of Valencia and the University of Cadiz respectively , as well as the Nitral and the Rotaval were born from agreements with the Alicia Foundation.
But not everything has been around tools and appliances, in 2006 we ventured into launching Fever-Tree, a unique range of Premium Mixers that has undoubtedly contributed to the boom that the world of gin and tonics has experienced in recent years.
ISI whippers
1998 – Fundation
ProfiWhip, GourmetWhip
First appliances
1999 – 2000
Pacojet and Roner
New techniques and products
2001 – 2005
Soda, new whippers, measuring tools, books, sprouters, Fakircook, CartaFata, Hotstone, Gastrovac!
Spherification and other tools
2006
Thermo Whip, Superbags and Albert and Ferran Adrià textures
The expansion
Roner Compact, Rotaval, Vakpack, Nitral, Clarimax, Fever Tree, Roner Touch, Rowzer Plus, Roner20
El Periódico
2017 Iosu de la Torre La herramienta esencial en la cocina del siglo XXI · #espumas20
La Vanguardia
2005 Mar Galtes. Inventos y artilugios para la alta Cocina
“And the company evolves towards the creation of objects from the new needs of cooks, like the Roner, a thermostat to create a water bath with very low temperature and constant throughout the vessel”.
TIME Magazine
2006 Lisa Abend. Adoring Vacuum
“It’s the great current revolution: the incorporation of industrial techniques into the kitchen and the collaboration between scientists and chefs”.
El Periódico
2007 David Sabaté. Fiebre por la Tonica
“Now Fever-Tree has traveled in time to recover the centennial and handmade production that was present in the birth of the tonic. The result is called Fever-Tree, a refreshing and select combination of history and modernity”.
Vino y Gastronomía
Gaspar Rey El Futuro de la cocina pasa por un Laboratorio
“The development of foams is the technique that has been most developed these years. The crema catalana, infused waters, liquefied juices, English creams or any preparation with the intensity of flavor that the cook considers more suitable for its desired purpose”.
Catálogo 2006
Toni Monné. Prólogo
“Spain has lived through a whole culinary revolution in the last ten years. This phenomenon has already spread all over
the world and there are many chefs in different countries whose eyes are turned to the creative whirlwind blowing
from our land”.
Catálogo 2007
Xavier Agulló. Prólogo
“Creative passion. From the legendary ISI siphon to the latest Fever-Tree Tonic Water, a small British brand that is revolutionising bars and kitchens with a strange but pleasant twist that gives back to us, from modern times, the most natural and exquisite of the old soft drink created in India in the 19th century. Gin tonics of the future will never be the same again”.
Catálogo 2008
Pau Arenós. Prólogo
“We are not thinking about the decade that is about to end, but in the next 2008-2018. What devices, contraptions and
mechanisms will help to create the gastronomic thinking of the future? ICC has taken on the challenge of answering this question. And as for us, we must study their answer”.