Thanks to the broad range of Sammic equipment we have the solutions to satisfy the needs of each and every customer.
This process has many advantages:
- It allows the use of fresh potato as an alternative to frozen product, obtaining a more healthy and tasty result.
- It allows the user to take advantage of the slow periods at a restaurant to prepare the product and the operator only needs to fry the potato at the time of serving.
- It allows the user to pack the products according to servings or regular portions.
- Vacuum packed fresh potato can be kept cooled for at least one week without loss of quality and taste, which allows a wide range of work organization.
Athena Thickstun introduces us the process of peeling, cutting and vacuum packing fresh potato from Martín Berasategui restaurant kitchen. She uses the following Sammic equipment: PI-10 stainless steel potato peeler, a CA-301 vegetable preparation machine and a SV-420S vacuum packing machine. After this process, it is only needed to fry the product at the moment of serving: