Gravity Slide System, unique system to eject the cut product without impact

The Gravity Slide System of the new Compact veg prep machines allows the cut product to be ejected by gravity, avoiding impacts. This unique feature of Sammic machines is particularly useful for cutting slices and reconstructing the product for subsequent preservation or presentation. The new vegetable preparation machines and combi machines in the Compact Line include the Gravity

IS IT POSSIBLE TO MAKE BROTHS AND STOCKS WITH VACUUM PACKAGING?

A user asked us the following question in the Ask the Chef section. “Is it possible to make broths and stocks with vacuum packaging?” This is how Enrique Fleischmann, our corporate chef, answered: “With the vacuum technique you can achieve very good broths, essences and consommés. For example, you can make a vegetable stock like this: put roasted vegetables

𝐕𝐚𝐜𝐮𝐮𝐦 𝐒𝐞𝐚𝐥𝐞𝐫𝐬 𝐚𝐧𝐝 𝐓𝐡𝐞𝐢𝐫 𝐀𝐩𝐩𝐥𝐢𝐜𝐚𝐭𝐢𝐨𝐧 𝐢𝐧 𝐒𝐨𝐮𝐬-𝐯𝐢𝐝𝐞 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐓𝐞𝐜𝐡𝐧𝐢𝐪𝐮𝐞

𝑇ℎ𝑒 𝑖𝑛𝑐𝑟𝑒𝑎𝑠𝑖𝑛𝑔 𝑛𝑢𝑚𝑏𝑒𝑟 𝑜𝑓 𝑝𝑒𝑜𝑝𝑙𝑒 𝑖𝑠 𝑠𝑡𝑖𝑐𝑘𝑖𝑛𝑔 𝑡𝑜 𝑎 ℎ𝑒𝑎𝑙𝑡ℎ𝑦 𝑙𝑖𝑓𝑒𝑠𝑡𝑦𝑙𝑒. 𝑆𝑡𝑎𝑛𝑑𝑎𝑟𝑑 𝑐𝑜𝑜𝑘𝑖𝑛𝑔 𝑚𝑒𝑡ℎ𝑜𝑑𝑠 𝑎𝑟𝑒𝑛’𝑡 𝑎𝑙𝑤𝑎𝑦𝑠 𝑠𝑢𝑖𝑡𝑎𝑏𝑙𝑒 𝑓𝑜𝑟 𝑡ℎ𝑒𝑚. 𝐴𝑐𝑐𝑜𝑟𝑑𝑖𝑛𝑔𝑙𝑦, 𝑛𝑒𝑤 𝑐𝑢𝑙𝑖𝑛𝑎𝑟𝑦 𝑡𝑒𝑐ℎ𝑛𝑖𝑞𝑢𝑒𝑠 𝑎𝑟𝑒 𝑖𝑛𝑡𝑟𝑜𝑑𝑢𝑐𝑒𝑑 𝑎𝑠 “𝑠𝑜𝑢𝑠𝑣𝑖𝑑𝑒 𝑐𝑜𝑜𝑘𝑖𝑛𝑔” 𝑓𝑜𝑟 𝑐𝑜𝑜𝑘𝑖𝑛𝑔 𝑑𝑒𝑙𝑖𝑐𝑖𝑜𝑢𝑠 𝑎𝑛𝑑 ℎ𝑒𝑎𝑙𝑡ℎ𝑦 𝑓𝑜𝑜𝑑. Sammic SU-316 Vacuum Packing Machine – Perfect for sealing food plastic into plastic bags for easy storage in fridges / freezers.

Standardise your recipes with the cutter programmes

Continuing with the theme of standardisation in the kitchen and after presenting the Force Control System of the Ultra vegetable preparation machines, we now want to talk about cutters Ultra cutters-emulsifiers. These machines, thanks to the brushless motor, come with a range of features and benefits that have facilitated and improved the work of the end user. However, among

Regeneration of food by sous vide

Regeneration of food is a process aimed to maintain the quality of food, trying to raise to natural temperature the blast chilled, frozen or quickly packaged food in the most delicate way. Regeneration of vacuum packed products, previously cooked and chilled, contribute to the hoteliers and restaurateurs with great advantages: better organization of production and lower waste, greater flexibility

Blast chillers: what are they and what are their advantages?

Blast chilling is a method of cooling food quickly to a low temperature so it is safe from bacterial growth. Blast chillers allow the change of food temperature, to a core temperature,  from +70ºC/80ºC to 3ºC  in less than 90 minutes and keep the product temperature between 0ºC and +5ºC, depending on the maintenance temperature programmed. Quick cooling prevents food dehydration due