Our sous-vide solution present at HCJ in Japan

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

Active glasswashers and dishwashers: high performance, without the hassle

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

10 unique features of SmartVide X immersion circulator… and more

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

We are present at Taiwan International Coffee Show

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

HOW DO I REGENERATE DIFFERENT DISHES AT THE SAME TIME IN A SERVICE? HOW DO I CONTROL TIMES AND TEMPERATURES?

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