PANIMATIC

What PANIMATIC does

PANIMATIC SAS is a French family-owned manufacturer of professional bakery and pastry equipment, headquartered in Souppes-sur-Loing, Seine-et-Marne, with origins in a 1964 experimentation workshop and commercial operations since 1968. The company produces a comprehensive, vertically integrated range of equipment covering every stage of an artisan bakery's production cycle: dough handling (mini-balancelles, façonneuses, water coolers, repos-pâtons), controlled fermentation (climate-controlled cabinets and chambers with a temperature range of -10°C to +35°C), positive refrigeration (refrigerated cabinets and cold rooms), negative refrigeration (blast freezers reaching -40°C and conservators at -20°C), baking (Companion stone-deck ovens in C600/C750/C900/C1200 formats and 4/6/9-shelf electric convection ovens), and workshop organization furniture and carts. Core technological differentiation rests on three patented systems — the automatic couche (1964), evaporators for climate-controlled chambers (1973), and the Opticouche loading system — built on stainless steel 304 structures, polyurethane foam insulation without CFC, and electronic controllers such as the Dormillon fermentation cycle trigger.

The business model is hardware sales of mid- to high-ticket professional equipment, supplemented by short-term accessory rentals (e.g., Clean Brosse) and supported by a commercial and technical service team plus an installation and repair function. Pricing is quote-based, not publicly disclosed, and varies by specification and custom (sur-mesure) requirements, which are a stated competitive differentiator. Go-to-market is a hybrid channel: independent refrigeration resellers in France and internationally handle the bulk of distribution, while PANIMATIC's own commercial and technical team engages customers directly and directs them to the nearest reseller; daily deliveries are made worldwide. The customer base consists of artisan bakers and pastry chefs (primary SMB segment), with secondary verticals including chocolatiers (requiring +16°C to +18°C storage) and traiteurs/restaurateurs. The company employs approximately 50 people at its parent site, with additional capacity from family-owned independent production units in Seine-et-Marne, operates a €38,000 share-capital SAS structure, and is registered with RCS Melun under 907 250 864.

Name

PANIMATIC

Legal name

PANIMATIC SAS

Website

https://panimatic.fr

Company type

Private

Founded year

1968

Operating status

Operating

Headcount range

1–10 employees

Short description

French family-owned manufacturer founded in 1968 that produces a full range of professional bakery and pastry equipment — fermentation cabinets, positive and negative refrigeration, automatic couche systems, and deck and convection ovens — serving artisan bakers, pastry chefs, chocolatiers, and caterers worldwide.

Ownership category

akta.pro rank

Product category

Commercial Bakery and Pastry Equipment Manufacturing

SIC

Refrigeration & Service Industry Machinery (3580)

akta.pro primary industry

Wholesale / Commercial Bakeries (B2B Supply) (THAFAFAF)

Keywords

• Commercial bakery equipment
• Pastry equipment manufacturing
• Controlled fermentation cabinets
• Professional refrigeration units
• Deck ovens

Headquarters

HQ city

Souppes-sur-Loing

HQ country

France

HQ region

Europe

Offices2 records

Markets served

GTM type

B2B

Offering type

Hardware or Manufacturing

Cost components

Personnel, Supply Chain, Operations, Technology or R&D, Marketing or Sales

Revenue model

1. Bakery equipment sales: Direct sales of professional bakery and pastry equipment including fermenting cabinets, refrigerators, freezers, ovens, and related accessories. The company manufactures and sells equipment to artisan bakers and pastry chefs worldwide.
2. Accessory rentals: Short-term rental of accessories such as the Clean Brosse for maintaining automatic couches and cloth systems, including optional delivery and collection services.

Go-to-market motion2 records

Distribution channels3 records

Marketing channels3 records

Core offering

French manufacturer of professional bakery and pastry equipment since 1968, producing a complete range of machinery covering dough work (mini-balancelles, dough shapers, water coolers), controlled fermentation (climate-controlled cabinets from -10°C to +35°C), positive refrigeration (cabinets, cold rooms, chocolate cabinets at +16°C to +18°C), negative refrigeration (blast freezers to -40°C, conservators at -20°C), and baking (electric convection ovens and stone-deck Companion ovens). Equipment is custom-built to customer specifications and sold to artisan bakers, pastry chefs, chocolatiers, traiteurs, and restaurateurs worldwide.

Product overview

PANIMATIC is a French manufacturer of professional bakery and pastry equipment founded in 1968, producing a comprehensive range of machinery for each stage of artisan baker and pastry chef production. The product portfolio includes: dough processing equipment (water coolers, dividers, mini-provers/mini-balancelles, dough shapers); controlled fermentation systems (climate-controlled cabinets, proofing cabinets, proofing rooms with temperature range -10°C to +35°C); positive cold equipment (refrigerated cabinets, leavening cabinets, chocolate cabinets at +16°C to +18°C); negative cold equipment (blast freezers at -40°C, conservators at -20°C, cold storage rooms); workshop organization (automatic layer systems, carts, Parisien furniture, custom stainless steel furniture); and cooking equipment (electric convection ovens in 4/6/9-shelf models, deck ovens/Compagnon series with 600/750/900/1200 formats). All equipment is manufactured in Seine-et-Marne, France, with custom-sizing capabilities and distributed globally through independent refrigeration reseller networks.

Differentiator

Problem solved

Functional benefit

Products and services

• Mini-balancelles (Mini-Provers) Detention chambers for proofing pre-weighed and divided dough portions. Available in standard and reduced depth with 95mm or 135mm pocket widths, serving baguettes and various bread weights.
• Façonneuses F14 (Dough Shapers) Dough shaping machines for forming loaves and baguettes from 100g to 3kg, featuring heavy-duty felt under conveyor belt.
• Refroidisseurs d'eau (Water Coolers) Insulated water tanks that maintain water at ideal temperature for dough preparation. Available in vertical (50L, 90L) and horizontal (50L, 140L, 360L) configurations with various cooling capacities.
• Armoires climatisées (Climate-Controlled Fermentation Cabinets) Temperature-controlled fermentation cabinets for managing dough proofing. Temperature range -10°C to +35°C with humidity control from 30% to 90%. Multiple sizes for different tray formats.
• Armoires réfrigérées positives (Positive Refrigerated Cabinets) Refrigerated storage cabinets for positive cold temperatures. Models include P46 (19-47 shelves), P66 (44 shelves double-depth), and P58 conservators. Temperature range 0°C to +8°C or +2°C to +15°C.
• Conservateurs et surgélateurs négatifs (Negative Storage and Blast Freezers) Negative cold storage units including blast freezers reaching -40°C and conservators at -20°C. Models include P58, C87, P88, P67, and combination P87 units. Used for rapid freezing and long-term product storage.
• Chambres froides positives et négatives (Cold Rooms) Custom-built cold storage rooms for positive (+2°C to +15°C) or negative (-18°C to -20°C) temperature storage. Volumes from 5 to 50 m3, built to fit available space.
• Fours ventilés électriques (Electric Convection Ovens) Electric fan-forced ovens with 4, 6, or 9 shelf levels for baking breads, baguettes, pastries, and viennoiseries. Available with or without steam injection. Supports trays/filets 400x600, 400x800, 460x660, 460x800.
• Fours boulanger à soles Compagnon (Deck Ovens) Stone-deck ovens using refractory sole cooking technology. Models include C600, C750, C900, and C1200 with 3-6 baking chambers. Supports mouth sizes 600x800, 750x800, 900x800 with independent vault and sole temperature controls.
• Couche automatique et Opticouche (Automatic Liners) Automatic linen liner system for reducing dough manipulation between shaping and oven loading. Opticouche is a patented enrichment system that eliminates the need for an oven loader, saving time and space.
• Armoires de couches automatiques (Automatic Layer Cabinets) Climate-controlled cabinets for holding 12, 15, or 20 automatic layers. Dimensions customized to fit any oven loader width from 609 to 895mm with 800mm depth.
• Armoires chocolat (Chocolate Cabinets) Specialized refrigerated cabinets for chocolate storage and tempering. Temperature controlled between +16°C to +18°C. Models include P46, P66, tour chocolate, and custom-built chocolate rooms.
• Tableaux de commande (Control Panels) Electronic control and hygrostat systems for climate-controlled cabinets. Models include 2008 V2, 2000 V2, and 2012 with Dormillon system for automatic fermentation cycle triggering.
• Chariots, échelles et parisiens (Carts, Shelving, Parisien) Material handling equipment including tray carts, stainless steel shelving, pan racks, dough tray racks, and Parisien wooden furniture for natural fermentation on wood or wire grid supports. Various sizes for different bakery formats.
• Repose-pâtons (Dough Rest Tables) Wood-topped dough resting stations with interior space for dough portions on plywood boards. Features U-shaped guides for stability, mounted on casters for mobility.
• Mobilier boulangerie (Bakery Furniture) Stainless steel furniture including work tables, custom tables, wall units, range modules, salt bins, proving boards, and dough drying chambers for bakery organization.
• Enfourneur et accessoires de cuisson (Oven Loaders and Accessories) Oven loading equipment including enfourneur with belt, steam radiators for deck ovens, baking hoods for convection ovens, and loading tables.

Quantifiable outcome

• Fermentation control for over 60 hours without risk of crusting or blistering
• +3 more outcomes

Named customers1 record

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature6 records

Scale indicators5 records

Recent moves5 records

Expansion highlights4 records

Direct peers

• Polin Group: Italian manufacturer of industrial and artisan bakery equipment including ovens, proofers, and dough handling — comparable European specialty OEM with similar B2B go-to-market through dealers.
• MIWE: German manufacturer of deck ovens, rack ovens, and bakery refrigeration — a head-to-head European competitor in artisan and in-store bakery equipment with a comparable specialty-equipment positioning and global dealer network.
• Sveba Dahlen: Swedish bakery equipment manufacturer producing deck ovens, rack ovens, dough handling and proofer systems — competing in the same artisan/professional bakery segment with international distribution.
• Revent International: Swedish rack oven specialist serving artisan and in-store bakeries — overlapping customer base and channel model, particularly relevant for the convection/rack oven category.
• Bongard: French bakery equipment manufacturer producing ovens, proofers, dividers, and refrigeration — directly comparable as a fellow French specialist supplier to artisan bakers and pastry chefs with overlapping product categories.
• Pavailler: French-based bakery equipment maker offering deck ovens, rack ovens, fermentation, and refrigeration to artisan and semi-industrial bakeries — directly overlapping with Panimatic's full-workflow product range and customer base.
• Salva (Grupo Repagas): Spanish manufacturer of professional ovens, fermentation cabinets, and bakery refrigeration — directly comparable product range targeting artisan bakeries across Europe and Latin America.

Broad incumbents

• Middleby Corporation: Large US-listed conglomerate owning numerous commercial kitchen and bakery brands (e.g., TurboChef, Celfrost, Viking) — a broad incumbent whose bakery-adjacent portfolio competes with Panimatic through acquired specialty brands.
• Ali Group: Global Italian-owned foodservice equipment conglomerate with multiple bakery-adjacent brands — relevant as a broad incumbent whose scale and dealer relationships dwarf Panimatic's.
• Rational AG: German market leader in combi-steamer ovens for professional kitchens — adjacent category competitor with overlapping artisan/professional bakery customer set, particularly relevant as ovens converge toward steam-injection functionality.

Market position

Strengths1 record

Weaknesses1 record

Competitive moat4 records

Key risks5 records

Key highlights6 records

Customer concentration

• YouTubeyoutube.com/channel/UCNcUWTqqFyNDKBH6-jsnhcg
• LinkedInlinkedin.com/company/panimatic

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about PANIMATIC