Sammic CA-31 Vegetable Preparation Machine
Product Description
The Sammic CA-31 is a commercial vegetable preparation machine designed for regular, high-volume use in professional kitchens. Using a system of interchangeable discs and grids, it covers a wide range...
Specifications
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Sammic CA-31 Veg Prep SpecificationsProduct Description
The Sammic CA-31 is a commercial vegetable preparation machine designed for regular, high-volume use in professional kitchens. Using a system of interchangeable discs and grids, it covers a wide range of cutting tasks from a single unit — slicing, dicing, grating, shredding and julienne — making it a practical centrepiece for daily vegetable prep without the need for multiple pieces of equipment.
In a busy kitchen, consistency matters as much as throughput. The CA-31 delivers uniform cut quality across extended prep sessions, which helps maintain portion control and presentation standards at volume. Its motor block is well matched to continuous use during peak preparation windows, and the digital control board keeps operation straightforward — an important consideration in kitchens where staff turnover is frequent.
Several design features support efficient daily use:
- Lateral product ejection reduces the counter depth needed, helpful in tighter prep areas
- The lever and lid remove without tools, making end-of-service cleaning quicker
- Full stainless steel construction supports hygiene compliance and durability under daily commercial use
- A broad disc and grid selection covers most common prep requirements from a single machine
The CA-31 runs on a standard electrical supply with no water or gas connection required. It can be used on a countertop or floor stand and should be positioned with adequate clearance for the hopper and the lateral ejection chute. Confirming worktop height and surrounding space before final positioning is worthwhile.
This machine suits mid-sized operations well — restaurant kitchens, hotel kitchens, contract catering and institutional sites where veg prep is a daily constant at meaningful volume. For lighter or occasional prep needs, a smaller model may offer better value. For central production kitchens processing at significantly higher throughput, a larger-capacity machine from the range is worth considering.
If you would like to talk through whether the CA-31 fits your prep volumes and kitchen layout, the team at Advantage are glad to help before you make a decision.
Key Features
- Interchangeable discs and grids cover slicing, dicing, grating, shredding and julienne
- Lateral ejection chute reduces the counter depth required during operation
- Digital control board simplifies operation and minimises staff training time
- Tool-free lever and lid removal speeds up end-of-service cleaning routines
- Full stainless steel construction throughout for durability and hygiene compliance
Operational Benefits
- Delivers consistent cut quality across extended prep sessions at volume
- Reduces manual prep variation, supporting portion control and presentation standards
- Single machine covers most veg prep tasks, simplifying kitchen equipment requirements
- Straightforward controls reduce errors and keep service preparation on schedule
- Robust build withstands the demands of daily use in busy commercial kitchens
Specifications
Downloads
Sammic CA-31 Veg Prep SpecificationsFrequently Asked Questions
- The CA-31 is well matched to mid-sized commercial operations where vegetable preparation is a daily requirement at consistent volume — restaurant kitchens, hotel kitchens, contract catering sites and institutional catering all fall within its natural range. For very high-throughput central production environments, a larger-capacity machine may be a more practical fit.
- No — the machine runs on a standard electrical supply and requires no water or gas connection. It can be mounted on a countertop or used with a compatible floor stand. The main practical consideration is ensuring sufficient clearance around the hopper and lateral ejection chute, so it is worth confirming the available space before positioning it permanently.
- The lever and lid are designed to be removed without tools, which keeps the daily cleaning routine manageable at the end of service. Stainless steel construction throughout makes surfaces easy to wipe down and helps the machine meet commercial hygiene standards. Regular inspection of discs and grids for wear is advisable to maintain cut quality over time.