Sammic Potato Peelers

The Sammic PP-12+ is a batch-style commercial potato peeler designed to remove the manual effort from daily vegetable preparation. Potatoes are loaded into the aluminium chamber, where abrasive-lined walls and a rotating base plate work away the skins during the cycle. Once the built-in timer completes, the peeled product is discharged and the machine is ready for the next load. The design is intentionally straightforward — consistent, repeatable results with minimal operator involvement.

In a working kitchen, the PP-12+ fits comfortably into the morning prep routine wherever potatoes appear regularly on the menu. Cycle times are short enough that a team can work through a substantial quantity well within a standard prep window, and the quick turnaround between batches prevents a bottleneck forming. The integral timer removes guesswork from cycle length, which also helps maintain peel quality regardless of who is running prep on a given day.

Practical advantages for kitchen operators include:

• Abrasive chamber delivers consistent peel quality without manual intervention
• Integral timer supports repeatable cycles with minimal operator attention
• Aluminium construction handles the wet prep environment reliably
• Simple controls reduce the training burden on kitchen staff
• High batch throughput eases time pressure during the prep window

Installation is generally straightforward. The PP-12+ requires a standard electrical supply alongside a cold water connection and floor drainage to manage discharge during and after the peel cycle. It is worth confirming your drainage arrangements before the machine arrives — water management is a practical consideration, not an afterthought. Sammic offer a purpose-built stand as a separate accessory, which is worth factoring in if worktop space is limited or if the machine will be used throughout the day rather than just during morning prep. Check the footprint against your available prep area before ordering.

The PP-12+ is well suited to pubs, restaurants, schools, care homes, and contract catering operations where potatoes feature consistently on the menu. It covers the majority of single-site operations without over-specifying. For central production kitchens, large-scale event catering, or any site processing particularly high volumes daily, a higher-capacity machine would be worth considering.

If you would like to talk through whether the PP-12+ suits your prep volumes or fits your kitchen layout, the team is happy to help before you commit to an order.

The Sammic M-5 is a commercial electric potato peeler that operates on the rumbler principle — tumbling potatoes against an abrasive-lined chamber to strip skins consistently and without manual effort. It is a straightforward, well-built machine designed for the daily demands of professional prep environments, with an aluminium body that holds up to the repetitive loading cycles a working kitchen requires.

In practice, a machine at this capacity earns its place quickly in kitchens producing roasts, chips, mash, or boiled potatoes at regular volume. A simple on/off control and a timer keep operation accessible for any member of the prep team, and the timer helps prevent over-peeling — which matters both for yield and produce quality during a busy prep shift.

The practical advantages in day-to-day use are clear:

• Removes the labour cost and inconsistency of hand-peeling at volume
• Abrasive chamber lining maintains peeling efficiency over time
• Aluminium construction resists corrosion in wet prep environments
• Timer control reduces waste from over-processing
• Compact footprint suits prep areas without monopolising bench space

Installation is uncomplicated. The M-5 connects to a standard electrical supply and requires a nearby drain or waste receptacle for peel and water discharge. It should be positioned on a stable, level surface with an accessible water connection — planning the drainage routing before committing to a location is worth doing early to avoid awkward retrofitting.

This machine is well suited to small and mid-sized operations: pub kitchens, hotel prep areas, school canteens, and similar environments where daily potato volumes are meaningful but don't yet justify a larger-capacity unit. Sites peeling significantly higher volumes per service may find a heavier-duty model better matched to their throughput demands.

If you'd like to talk through whether the M-5 suits your prep volumes and existing kitchen layout, we're happy to help you work that out before you commit.

The Sammic PI-20 is a batch-load potato rumbler designed for commercial kitchens where peeling root vegetables is a regular, high-volume part of the daily prep routine. It works by tumbling produce against an abrasive silicon carbide-lined chamber — the base plate and walls strip skin evenly and consistently without manual effort. Beyond potatoes, it handles other root vegetables including carrots and beetroot, making it a practical piece of kit in a dedicated veg prep area.

In a working kitchen, the PI-20 earns its place through reliable throughput and consistent output across repeated batches. It removes the manual peeling burden during prep shifts, freeing staff for higher-value tasks, and the abrasive-lined chamber is built to withstand the sustained daily use typical of a busy veg section. The aluminium body holds up well in the wet, heavy-use conditions that come with the territory.

A few design details are worth noting from an operational standpoint:

• IP65-rated waterproof control board — reliable where splashing is routine
• Liftable polycarbonate cover with locking mechanism and safety interlock — safe loading and unloading
• Hermetically sealed aluminium door — prevents operation unless properly closed
• Removable abrasive base plate — straightforward to clean and replace when worn
• Built-in timer (0–6 minutes) — consistent peel cycles without constant supervision

The machine requires a mains water connection, as continuous water flow is integral to the peeling process. An electrically operated valve with a non-return air break controls the supply, so a suitable water inlet and drainage point close to the installation position is essential. An optional stand is available separately and is worth considering both for working-height ergonomics and to allow waste water to drain freely beneath the unit.

The PI-20 is well suited to pub kitchens, hotel operations, schools, care homes, and contract catering sites where potato and root vegetable prep forms a regular part of the daily workload. For sites running near-continuous peeling cycles or processing considerably larger volumes, a higher-capacity machine may be a better fit. For smaller or lower-frequency operations, a reduced-capacity model may be more proportionate.

If you'd like to talk through whether the PI-20 suits your prep volumes or have questions about water and drainage requirements before committing, we're glad to help you work it out.

The Sammic PI-10 is a commercial electric potato peeler designed for repeated daily use in busy prep environments. It handles 10kg of produce per cycle using an abrasive-lined chamber and base plate to peel potatoes and other root vegetables evenly across the full load. The result is a cleaner peel with less hand-finishing than manual methods or lower-quality machines typically require.

Where potato prep represents a genuine bottleneck during prep shifts, a machine at this capacity earns its place. Kitchens serving pub menus, school canteens, staff restaurants, and contract catering operations will find the throughput well suited to moderate to high daily volumes. The integrated timer allows operators to set consistent cycle times, which helps standardise results across different staff and shifts — a practical advantage in kitchens where prep is shared across a team.

Features that translate directly into day-to-day operational value include:

• IP65-rated waterproof control board, reliable in wet prep environments
• 0–6 minute integrated timer for consistent, repeatable peel cycles
• Removable abrasive base plate, straightforward to clean and replace over time
• Polycarbonate cover with safety interlock, preventing operation when open
• Aluminium door with hermetic seal, containing water and debris during the cycle

Installation requires a mains cold water connection via the electrically operated inlet valve, which incorporates a non-return air break. This is worth accounting for when planning the machine's position relative to your sink or drainage point. An optional stand is available separately and is worth considering where bench space is limited or drainage alignment is a practical constraint.

The PI-10 is well suited to kitchens with consistent, moderate to high daily prep demands. For sites with significantly larger throughput requirements, a higher-capacity model may be the more appropriate choice. Equally, if prep volumes are modest, a smaller unit could be a more proportionate fit.

If you'd like to talk through whether the PI-10 suits your prep volumes or installation layout, the team is happy to help.

The Sammic PP-6+ is a commercial electric potato peeler that uses a rumbler-style tumbling action to move potatoes against an abrasive-lined chamber, removing skin consistently without manual effort. It is a well-established piece of veg prep equipment with a straightforward, reliable design built around the everyday demands of a working kitchen.

During the pre-service prep window, the PP-6+ handles repeated peeling cycles without fuss. The abrasive base plate and chamber walls work consistently across batches, and the integrated timer allows operators to set the cycle and move on to other tasks rather than standing over the machine. The aluminium construction holds up well under regular daily use and is practical to maintain in a busy environment.

From an operational standpoint, the main day-to-day advantages are:

• Eliminates manual peeling, freeing staff for higher-value prep tasks
• Consistent results batch after batch with minimal supervision required
• Built-in timer keeps operation simple and reduces the need for constant monitoring
• Aluminium body is durable and straightforward to keep clean
• Simple push-button controls mean minimal training is needed

The PP-6+ is a countertop unit, so a stable work surface is required. Where bench space is limited, a dedicated stand is available to allow floor-level positioning. The peeling process generates wastewater, so positioning the machine within reach of a suitable drain is worth factoring into your kitchen layout. Confirm your electrical supply is compatible before installation.

This machine is well suited to small and medium catering operations — pub kitchens, independent restaurants, school canteens, and care homes where potato peeling is a regular part of the prep routine but volumes are not exceptionally high. For sites processing substantially larger quantities across a shift, a higher-capacity model would be worth considering.

If you would like to talk through your prep volumes or how this fits into your kitchen layout, we are happy to help you make the right choice.

The Sammic PI-30 is an electric batch potato peeler designed for continuous use in commercial prep kitchens. It works by tumbling produce against abrasive-lined chamber walls and a removable base plate, removing skins through friction rather than cutting. Beyond potatoes, it handles a range of root vegetables, making it a practical multi-purpose machine across daily prep routines.

In a busy prep environment, the PI-30 earns its place through consistency and reliability under repeated daily use. The abrasive lining across both the chamber walls and the base plate ensures even coverage across a full load, which reduces the amount of hand-finishing required and keeps prep moving at a steady pace. The built-in cycle timer — running up to six minutes — allows operators to adjust peeling time to suit different produce types and varying peel thicknesses, which is a genuine practical advantage when the menu extends beyond standard white potatoes.

Several design details are worth noting from an operational standpoint:

• Removable abrasive base plate simplifies cleaning and can be replaced independently when worn
• IP65-rated waterproof control board improves reliability in wet prep environments
• Electrically operated water inlet valve with non-return air break supports controlled, hygienic water flow
• Liftable polycarbonate cover with locking safety device prevents access during operation
• Aluminium door with hermetic seal and safety interlock supports food safety compliance

The control panel is straightforward — on/off push buttons with minimal complexity — which keeps training requirements low and reduces the risk of operator error during a pressured prep shift. A separate stand is available where benchtop installation is not practical for the kitchen layout.

On the installation side, the PI-30 requires a mains electrical supply and a plumbed water connection with drainage. It is a machine of meaningful weight, so access and positioning should be considered during planning. It is not suited to mobile or temporary kitchen setups where fixed services are unavailable.

The PI-30 is well suited to restaurants, hotels, pub kitchens, and contract catering operations where potato and root vegetable prep is a regular part of service. It represents a practical step up from entry-level machines for operations running meaningful daily volumes. Kitchens with significantly higher throughput demands may find a larger-capacity model a better fit, while sites with only occasional peeling requirements may find a smaller unit a more proportionate investment.

If you are unsure whether the PI-30 matches your kitchen's prep volumes and workflow, we are happy to talk it through before you commit.

The Sammic PES-20 is a dual-function vegetable preparation machine that combines potato peeling and salad drying in a single unit. The peeling chamber uses a silicon carbide abrasive plate to remove skins cleanly and consistently, while a separate drying basket centrifuges washed salad leaves and prepared vegetables to remove excess moisture before service. For kitchens where prep bench space is limited or where consolidating equipment makes practical sense, having both functions in one machine is a straightforward advantage.

In a working kitchen, the PES-20 performs reliably across steady, moderate daily prep volumes. It is commonly used in restaurant kitchens, pub operations, hotel properties, and contract catering sites that run a structured prep cycle rather than continuous high-throughput processing. The removable abrasive base plate keeps the machine straightforward to clean between sessions, and the watertight controls hold up sensibly in the damp, busy conditions typical of a commercial veg prep area.

Practical advantages for kitchen teams include:

• Combined peeling and salad drying removes the need for two separate machines
• Removable abrasive plate simplifies cleaning and day-to-day maintenance
• Liftable cover with safety interlock supports consistent, safe daily operation
• IP65-rated controls resist water ingress in wet prep environments
• Stainless steel construction supports hygiene and durability under commercial use

The PES-20 requires a mains water connection, a suitable drainage point, and a standard electrical supply. It is worth confirming that your available prep space allows comfortable access around the unit for loading, unloading, and cleaning. The NSF-approved abrasive base plate is a useful detail for sites subject to food safety audits.

The PES-20 is a practical choice for mid-sized kitchens with consistent but not exceptional daily prep requirements. For operations running significantly higher volumes on a continuous basis, a heavier-duty model from the wider range is worth considering. At the other end, for very low-volume sites where salad drying is not needed, a simpler peeler-only unit may represent better value.

If you are working out whether the PES-20 is the right fit for your prep volumes and kitchen setup, we are glad to talk it through before you commit.