News Sammic | Sous-Vide

Free course in 10 videos with supporting documents included. A training combining experience, technique and practical application, built on years of research.

Regeneration of vacuum packed products, previously cooked and chilled, contribute to the hoteliers and restaurateurs with great advantages.

Vacuum by stages allows products such as ham, cheese and seafood to maintain a maximum quantity of organoleptic qualities.

A detector of liquid evaporation points has been added that provides the optimum vacuum time for packing fluids.

Yesterday we received a Karsten Tanggaard at Sammic headquarters for exchange impressions about sous-vide cooking technique.

Sammic is present at the two international fairs from 21 to 25 January.

Sammic will be present at Horecava 2017. It will take place in Amsterdam from 9th to 12th of January.

The main new development in the new lines of Sammic vacuum packing machines is that the starter range is equipped with a high precision sensor.

Thanks to our Distributor, Sammic products have been present at Hotel & Restaurant Fair.

For the first time at Hostelco, the whole SmartVide family will be available to visitors to our stand.

The latest San Sebastian Gastronomika has come to a close. This year we have participated in this congress on two levels.

Thanks to Sammic Australia, we are present at FineFood Australia Show 2016. SmartVide8+ has been shortlisted as a finalist for the Fine Food New Product Awards.