Dysphagia: The importance of texturisation
Did you know that 8% of the population experiences some degree of dysphagia?
SmartVide XL + 120P: high production retherming and cooking station
Serve up to 200 portions of 200 g per hour
SmartVide XL + 120P
Sous vide is widely known for precise time/temperature controlled cooking, but it has always been restricted to a small amount of servings. Until now! Operators can now serve hundreds of portions with the same precision as a typical countertop sous vide tank.
Janby Track Mini
The all-in-one solution for food rethermalization and sous-vide cooking
Included for free with your SmartVide XL
Can you imagine being able to control each sous-vide cooking batch individually without complications or additional equipment? With the SmartVide XL and its integration with Janby Track Mini, this is now a reality. Enhance resource and time management in your kitchen today!
Fairs and events
Are you interested in seeing our new products for yourself?
Here you can see all the fairs and events we will be attending with our own stand. We are looking forward to showing you all our new products.
Emulsionizer PRO 1.0 by Sammic
Blend, filter, and emulsify in one step
Sous-vide and low temperature cooking training
Learn with Sammic
With Enrique Fleischmann
Discover the fundamentals of sous-vide and low temperature cooking with chef Enrique Fleischmann. A free video training series, divided into 10 chapters, designed for HORECA professionals and enthusiasts of the technique.
Cutting guide
Different cutting types you can achieve with your vegetable slicer
Discover all the potential of your CA vegetable slicer with our cutting guide. On this page, we show you the different cuts you can achieve with your Sammic machine. Simply choose the discs and grids you need.