Ingredients: 20 peeled garlics 300 g of olive oil 5 g of grain pepper Fresh thyme Preparation: To start preparing this recipe of glazed garlic, we add all the ingredients in a glass jar. Thus, we obtain a semi-conserve with a texture almost of butter that we can use for a long time. In this recipe,
Thanks to our Japanese partner Kitazawa, we are present at the HCJ Show in Tokyo. They are presenting our complete sous-vide solution at the Tokyo big sight South Hall. From Tuesday, February 15th, until Friday, February 18th, our partner is exhibiting at stand 3-R01. Among other products, visitors who come to booth 3-R01 will see our Sensor Ultra packing machine, our SmartVide sous-vide
Hygiene is always a mandatory factor in industrial dishwashers. Cleaning and disinfection of the items to be washed must be ensured. Sammic has been designing and manufacturing professional dishwashers for over 50 years with the aim of ensuring the hygiene of objects treated by their devices and that they can be used without any trace or risk
A while ago, we made a post explaining the Cook & Chill system and how Sammic’s vacuum solution can help us to have a controlled production process. This system makes it easier than ever to optimise preparation time, standardise processes, ensure food safety, and also to reduce kitchen waste. Now, we have prepared this video where
The Active range of glasswashers and dishwashers has been developed with the aim of making the latest washing technologies available to professionals, without the hassle. All this, with all the advantages of the new Sammic ware washing generation: recessed tanks, Hydroblade arms, 3-stage filters, ergonomics and low consumption. Active control panel Dedicated cycles: choosing the type of product to
SmartVide X stands out against the other SmartVide sous-vide cookers thanks to its design and materials, particularly its button-free, full-colour touchscreen. Without a doubt, and without detracting from all the other models, SmartVide X is the ideal thermocirculator for an open-view kitchen. Behind its flawless appearance, the appliance boasts a series of characteristics and features that make it unique. The
Ingredients: 400 g of fresh figs 50 g of mirin 20 g of honey Half a cinnamon stick 3 g of aniseed 20 g of sherry vinegar 300 g of 35% fat cream 5 g of green tea Preparation To start, clean the possible residues from the fig skin. Place them in a vacuum bag with
We are very happy, because these last weeks, we are participating in different shows all around the world. Now it’s time for Taiwan! Our sous-vide solution is present in the Taiwan International Coffe Show in Taipei thanks to our partner DKSH Taiwan. From yesterday, November 19th, until Monday, November 22nd, DKSH will be exhibiting at booth M520. Among other products, visitors who
Ingredients: For the ribs: 600 g of pork ribs 300 ml of soy sauce 500 ml of water 3 cloves of garlic 150 ml of rice vinegar 1 bay leaf 20 g of brown sugar For the peppers: 6-8 chargrilled piquillo peppers 50 ml of cognac 1 and a half cloves of garlic, sliced 100 ml of oil 20 ml
A user asked the following question: “Hello, I have a restaurant. I’m thinking of buying a thermal circulator but I have a lot of reservations. The questions are about regeneration in an á la carte service. If I have 4 different dishes in an order, how can I regenerate the 4 dishes when there’s a
