Sammic EC-30 UV Knife Steriliser
Product Description
The Sammic EC-30 is a countertop UV knife steriliser designed to support HACCP food safety requirements in commercial kitchen environments. It uses ultraviolet light to sterilise stored knives without chemicals...
Specifications
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SAM10030 1Product Description
The Sammic EC-30 is a countertop UV knife steriliser designed to support HACCP food safety requirements in commercial kitchen environments. It uses ultraviolet light to sterilise stored knives without chemicals or heat, providing a practical, repeatable method of maintaining blade hygiene between uses and across shifts.
In a working kitchen, knife hygiene can easily become inconsistent — particularly where multiple chefs share blades across split shifts or service periods. The EC-30 addresses this by combining storage and sterilisation in one unit. Knives go in clean and dry, the built-in timer manages the cycle without supervision, and the process runs without adding steps to an already pressured workflow. Over time, that consistency matters for both compliance records and day-to-day food safety practice.
Practical advantages for kitchen teams include:
- Chemical-free UV sterilisation that protects blade condition over time
- Non-magnetic knife holder that avoids edge damage during storage
- Built-in timer manages sterilisation cycles without staff supervision
- Stainless steel construction that handles the cleaning demands of a commercial environment
- Low power consumption, keeping running costs modest against regular use
Installation is straightforward — the EC-30 requires only a standard mains socket and modest counter or shelf space, with no water or drainage connections needed. It is worth being clear about one practical point: UV sterilisation acts on exposed surfaces only. Knives must be clean and fully dry before loading for the process to be effective. This is not a substitute for washing — it is a hygiene stage that follows it.
The EC-30 is well suited to smaller operations where a single set of knives needs to be kept in hygienic rotation — cafés, pub kitchens, care home catering, hotel restaurants, and similar environments. Larger brigade kitchens managing higher knife counts across multiple sections may find a higher-capacity model better matched to their volume.
If you would like to talk through whether the EC-30 fits your kitchen's hygiene setup, our team is glad to help you think it through.
Key Features
- UV lamp sterilisation cycle completing without chemical or heat treatment
- Holds up to 30 knives within a single countertop storage unit
- Built-in 120-minute timer for unsupervised sterilisation cycle management
- Non-magnetic knife holder designed to protect blade edges during storage
- Stainless steel construction suited to demanding commercial cleaning routines
Operational Benefits
- Supports consistent HACCP-compliant knife hygiene across split shifts
- Removes reliance on chemicals, reducing cost and blade wear over time
- Combines storage and sterilisation, simplifying workflow without extra steps
- Timer-controlled cycles free staff to focus on service without monitoring
- Low running costs make continuous daily use practical for smaller operations
Specifications
Downloads
SAM10030 1Frequently Asked Questions
- The EC-30 holds up to 30 knives, which is sufficient for most small to mid-size operations running a single knife set in rotation. Larger brigade kitchens managing multiple sections and higher knife counts may find they need a higher-capacity unit to avoid knives queuing outside the steriliser between cycles.
- UV sterilisation is an established, chemical-free method of reducing surface bacteria on blades and is widely accepted within HACCP frameworks. The key practical condition is that it acts on exposed surfaces only — knives must be clean and completely dry before loading, as soiling or moisture can shield surfaces from the UV light and reduce effectiveness.
- The EC-30 is a countertop unit that requires only a standard mains socket — there are no water, drainage, or ventilation connections needed. It is best positioned close to a prep or knife storage area so that the wash, dry, and sterilise routine becomes a natural part of the end-of-use process rather than an extra journey across the kitchen.