Sammic ES-100 Commercial Salad Dryer

The Sammic ES-100 is a countertop salad dryer built for commercial kitchen use. It spins washed salad leaves and prepared vegetables at up to 900rpm, removing excess moisture quickly and consistently so leaves are ready to dress and serve without sitting in residual water. It is a standalone drying unit rather than a combined washer-dryer, so it sits at the prep stage after washing rather than replacing it.

In a working kitchen, the practical value of a dedicated salad dryer is easy to underestimate until you are running a busy service with wet leaves that won't hold dressing or wilt quickly on the plate. The ES-100 handles up to 6kg per cycle, which suits most mid-volume operations running continuous prep across a shift. The electronic timer with three fixed cycles keeps the process straightforward and repeatable, reducing the margin for inconsistency between different members of the prep team.

A few features that translate well into day-to-day operation:

• Two speed settings allow adjustment depending on leaf type — more delicate herbs benefit from the lower setting
• A weight distribution detection system reduces vibration and movement on the countertop during the spin cycle
• The lid's automatic braking mechanism stops the basket as soon as the lid is opened, which matters in a fast-moving kitchen environment
• The stainless steel basket is removable and straightforward to clean between cycles
• The unit sits on castors, so it can be moved under a standard counter when not in use, which helps in tighter prep areas

The ES-100 runs from a single-phase mains supply despite being driven by a three-phase motor — the built-in electronic speed variator handles the conversion, which removes a common installation complication. The compact footprint means it fits under a standard countertop, though you will need sufficient clearance for the lid to open fully during operation. It is a relatively lightweight unit, which makes repositioning easy but also means it benefits from a stable, level surface during use.

This model is well suited to cafés, delis, hotel kitchens, and restaurant operations with moderate daily salad output. Sites producing very high volumes across multiple services each day may find the cycle capacity a limiting factor, in which case a higher-capacity model would be worth considering. For smaller operations where salad prep is occasional rather than continuous, the ES-100 represents a practical and proportionate solution.

If you are unsure whether this capacity suits your prep volumes or how it would sit within your existing workflow, the team is happy to talk it through before you commit.