News Sammic | Sous-Vide
Sous-vide and low temperature cooking training with Enrique Fleischmann
Free course in 10 videos with supporting documents included. A training combining experience, technique and practical application, built on years of research.
Janby Track Mini, now free with your SmartVide XL
You won’t need any additional equipment or have to enter payment details—just activate the feature directly from your device.
SmartVide XL, the state-of-the-art sous-vide cooker
The 2600 W SmartVide X has a 5” touch screen and Wi-Fi and Bluetooth connectivity, and can work in containers with a capacity of up to 120 litres.
Regeneration of food by sous vide
Regeneration of vacuum packed products, previously cooked and chilled, contribute to the hoteliers and restaurateurs with great advantages.
The new SmartVide X sous-vide cooker on video
Discover all the benefits of the latest generation thermocirculator. It won't disappoint you!
10 unique features of SmartVide X immersion circulator... and more
10+ features of the SmartVide X sous-vide cooker that make it unique.
SmartVide X, the state-of-the-art immersion circulator
With a 5" colour touch screen and Wi-Fi and Bluetooth connectivity, the arrival of the SmartVide X completes the family of sous-vide cookers.
We present the new range of SmartVide sous-vide cookers
With Bluetooth connectivity, SmartVide5, SmartVide7 and SmartVide9 are HACCP-ready and have recipe memory.
The benefits of vacuum by stages featured in the new vacuum packers
Vacuum by stages allows products such as ham, cheese and seafood to maintain a maximum quantity of organoleptic qualities.
New system for packaging liquids in SU vacuum packers
A detector of liquid evaporation points has been added that provides the optimum vacuum time for packing fluids.
A special visitor in Sammic
Yesterday we received a Karsten Tanggaard at Sammic headquarters for exchange impressions about sous-vide cooking technique.
Sammic at Sigep Rimini and Sirha 2017
Sammic is present at the two international fairs from 21 to 25 January.