{"title":"Sammic Sous Vide Machines","description":"","products":[{"product_id":"sammic-svc-14-unstirred-digital-bath","title":"Sammic SVC-14 Unstirred Digital Sous Vide Bath","description":"\u003cp\u003eThe Sammic SVC-14 is a digitally controlled, unstirred water bath designed for precise, low-temperature cooking. It holds water at a set temperature for an extended period, allowing food sealed in vacuum pouches to cook gently and evenly without direct heat. This is the fundamental principle behind sous vide, and the SVC-14 provides the stable, controllable environment that technique depends on.\u003c\/p\u003e\u003cp\u003eIn a commercial kitchen, the value of a reliable water bath is consistency. Proteins cooked sous vide reach a precise internal temperature and hold there — which means the same result every service, regardless of who is on the pass. For operators running a structured prep programme, the SVC-14 fits naturally into a cook-chill workflow, freeing up hob and oven space during peak service and reducing the margin for error on expensive cuts.\u003c\/p\u003e\u003cp\u003ePractically, the unit offers a wide temperature range and an extended timer, which covers most applications from delicate fish and eggs through to tougher braise-style cuts that benefit from long, low cooking. The audio and visual alert at the end of the set period is a useful safeguard during busy prep, and the unit continues to hold temperature after the alarm — so food is not spoiled if attention is elsewhere momentarily. Temperature and time settings are retained in memory after power-off, which reduces reset time at the start of each service.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eConsistent results across proteins, seafood, and vegetables every service\u003c\/li\u003e\n\u003cli\u003eFrees hob and oven capacity during peak preparation periods\u003c\/li\u003e\n\u003cli\u003eReduces over- or under-cooking risk on high-value ingredients\u003c\/li\u003e\n\u003cli\u003eSupports structured cook-chill and batch preparation workflows\u003c\/li\u003e\n\u003cli\u003eSimple digital controls reduce training time for kitchen staff\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAs an unstirred bath, the SVC-14 relies on natural water convection rather than active circulation. This is worth considering for applications where very precise temperature uniformity across a large load is critical — for higher-volume or more exacting requirements, a circulated bath may be more appropriate. The SVC-14 is well suited to smaller operations, development kitchens, or as a dedicated bath for a specific product range within a larger kitchen.\u003c\/p\u003e\u003cp\u003eIf you are weighing up whether this model fits your service volume or prep programme, our team is happy to talk it through with you.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":36576002512,"sku":"5170003","price":758.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Sammic_SVC-14_Unstirred_Digital_Bath.jpg?v=1548853784"},{"product_id":"sammic-svc-28-unstirred-digital-bath","title":"Sammic SVC-28 Unstirred Sous Vide Digital Water Bath","description":"\u003cp\u003eThe Sammic SVC-28 is a digitally controlled, unstirred water bath designed for precision low-temperature cooking in a commercial kitchen environment. It holds water at a steady, user-set temperature throughout a programmed cook cycle, making it a reliable tool for sous vide preparation of meat, fish, poultry, and vegetables. Unlike circulating immersion setups, this is a static bath, meaning there is no pump-driven water movement — temperature consistency depends on the bath's heating element and the thermal mass of the water itself.\u003c\/p\u003e\n\n\u003cp\u003eIn a working kitchen, the SVC-28 is well suited to prep-ahead cooking where proteins or vegetables are bagged, sealed, and held at a precise temperature over an extended period. The wide timer range — from a few minutes up to extended overnight cooks — gives kitchen teams flexibility in build-ahead schedules without the need to monitor closely. At the end of the set programme, the unit signals completion with an audio and visual alert, then continues to hold at the set temperature until attended to, which suits kitchens where staff cannot always respond immediately.\u003c\/p\u003e\n\n\u003cp\u003ePractical benefits for kitchen operators include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eConsistent texture and tenderness results across large batches of protein\u003c\/li\u003e\n\u003cli\u003eProgramme settings retained in memory after power loss, reducing reset time\u003c\/li\u003e\n\u003cli\u003eWide temperature range suitable for both cold-hold and full cook applications\u003c\/li\u003e\n\u003cli\u003eEnd-of-cycle alert with continued hold, reducing the risk of overcooking\u003c\/li\u003e\n\u003cli\u003eStraightforward digital controls that require minimal training\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eAs an unstirred bath, the SVC-28 requires a standard electrical connection and no plumbing. It should be positioned on a stable, level surface capable of supporting a filled bath, and sited where staff can load and unload bags safely. Bear in mind that without water circulation, there can be minor temperature variance across the bath volume compared to a circulated system — this is generally acceptable for most sous vide applications but worth considering for very large or dense loads.\u003c\/p\u003e\n\n\u003cp\u003eThe SVC-28 is a practical choice for restaurants, hotel kitchens, and contract caterers looking to introduce or expand sous vide preparation without committing to a larger circulated system. It suits operations where batch sizes are moderate and precision is important but water circulation is not a firm requirement. For higher-volume sites or kitchens running continuous sous vide programmes, a circulated or larger-capacity bath may be worth considering.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether an unstirred bath is the right fit for your prep workflow, or you want to talk through how sous vide equipment integrates with your existing kitchen setup, the team is happy to help you think it through before you commit.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":36576002896,"sku":"5170008","price":833.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Sammic_SVC-28_Unstirred_Digital_Bath.jpg?v=1548853784"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/collections\/Sammic_SVC-14_Unstirred_Digital_Bath_1024x1024_c4e30f86-079b-436f-af0c-57720b17e262.jpg?v=1634569443","url":"https:\/\/www.advantage-catering-equipment.co.uk\/collections\/sammic-sous-vide-machines.oembed","provider":"Advantage Catering Equipment","version":"1.0","type":"link"}