Sammic ES-200 Centrifugal Salad Dryer

The Sammic ES-200 is a centrifugal salad dryer built for commercial food preparation environments where washed leaves need to be dried consistently and at volume. It works by spinning washed salad in a removable stainless steel basket, using centrifugal force to strip excess moisture before the leaves go into cold storage or onto the pass. Wet leaves dilute dressings, shorten refrigerated shelf life, and make plating slower and messier — removing that moisture during prep is a straightforward way to improve the end result across every service.

In a busy prep kitchen the ES-200 handles a meaningful batch size per cycle. Two selectable spin speeds and three fixed timer settings give operators sensible control over the process — delicate leaves such as watercress or mixed baby leaves benefit from the lower speed, while sturdier varieties run at full spin without damage. The unit includes weight distribution detection to reduce basket vibration, a self-locking mechanism that prevents operation unless the basket is correctly seated, and a lid-activated brake that stops the basket immediately on opening. In a fast-moving prep environment these features reduce the margin for error and support consistent, safe operation across different members of staff.

A few practical points worth noting before installation:

• Runs from a standard single-phase supply — no three-phase power required
• No plumbing or drainage connection needed — electrical installation only
• Castors allow repositioning or storage under a standard countertop when not in use
• Waterproof control panel wipes down cleanly without risk of moisture ingress
• Removable stainless steel basket simplifies end-of-service cleaning

The single-phase supply requirement removes what is often a practical barrier in kitchens without ready access to three-phase power. The compact footprint and under-counter height mean it can be accommodated in most prep areas without significant reconfiguration.

The ES-200 is well suited to hotel kitchens, restaurant groups, food-to-go operations, and contract caterers where salads form a regular, high-volume part of the menu. For smaller sites with modest salad output, a lighter-duty model may represent better value. For central production kitchens running continuous, very high-throughput prep, it is worth considering whether a higher-capacity unit would better match demand.

If you would like to talk through whether the ES-200 fits your prep volumes and kitchen layout, the team is happy to work through it with you.