50 years that the company Hubert Cloix exists!
Some dates ?
We remember the humble beginnings.
- 1971: marketing of the first ice turbine by Hubert Cloix, grandfather of the current president: Maximilien Cloix
- 1973 (June 15): the “Hubert Cloix” brand is registered: the company is born!
- 1982: our pastocooker reaches the temperature of 120°C.
- 1986: marketing of a range of pastocuiseur, from 15 to 240 liters
- 1992: Jean-Loup Cloix is appointed president of the company Hubert Cloix
- 2019: takeover of the company by Maximilien Cloix.
Since its creation, Hubert Cloix has experienced constant growth, forcing the company to move to larger premises in Lognes. We have gone from 700 m2 to more than 2 m000 of production workshop.
Our different ranges of machines made in France at Hubert Cloix
Over the years, we have developed different ranges, including:
- Ice cream pasteurizers ,
- pastocookers “thick cream, soup, stew etc. ",
- Coolers (from 15 to 350 liters for any liquid cooled to the core in less than 2 hours.
- Ice cream makers (3 to 50 litres) for hourly productions of 10 to 100 liters per machine,
- Range of multifunction ice cream pastry machines..
It is thanks to our design office that we are constantly evolving, developing and adapting to changes and new technology. The success of Hubert Cloix is first of all the construction of a special bond with all the people gravitating in the world of food trades. We are committed to getting to know our customers as well as possible in order to meet the specific needs that each branch of the business requires.
We therefore wanted to celebrate this, around an evening to express our pride and our gratitude. But also projecting into the future, with confidence and determination, by continuing to offer products, but also quality services, while maintaining our identity and our values.
The evening of our 50th anniversary on June 07, 2023 in Paris
The festivities took place on the banks of the Seine. Between the tourist boats parading along the water, the musicians playing to the rhythm of the waves, and the sunset over the capital, we were able to appreciate the French gastronomy, prepared to measure for the event. Amuse-bouche, planchas, tailor-made cocktails, grilled meats and neat accompaniments, various and varied wines; champagne, there was something for everyone.
The icing on the cake: we had the immense joy of receiving Yann Brys, Meilleur Ouvrier de France Pâtissier, who presented us with a selection of his desserts.
It was an opportunity to put faces to names, to find oneself outside the professional context, in a magnificent setting.
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