Sammic Vacuum Sealer SE-810CC product image

Sammic

Sammic SE-810CC Double-Bar Chamber Vacuum Sealer

SKU: 1140697
Barcode: 8435561004686

£6,705.00(£8,046.00 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 2
  • Equipment can be connected to a three phase power supply – must be installed by a competent person

The Sammic SE-810CC is a professional chamber vacuum sealer designed for continuous use in commercial kitchens. It uses a Busch oil-pump vacuum system and features two sealing bars running across the full width of the chamber, allowing large bags or multiple smaller bags to be sealed in a single cycle. Vacuum level is controlled by sensor rather than a fixed timer, which means the machine reads actual chamber pressure and responds accordingly — a more reliable method than time-based cycling, particularly when working with varied product types or bag sizes.

In a working kitchen environment, the sensor-controlled vacuuming delivers consistent results across batches, whether you are packing cooked proteins for a cook-chill operation, prepping raw ingredients for sous vide cookery, or extending the shelf life of portioned goods ahead of a busy service period. The double sealing bar provides added security on each bag closure, reducing the risk of seal failure during storage or water bath cooking. Pulse-controlled decompression helps protect delicate or liquid-heavy products during the pressure release stage.

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

  • Sensor-controlled vacuum for consistent results across different product densities
  • Pause function allows the chamber to hold vacuum for marinating without completing a full seal cycle
  • Working hours counter prompts timely oil changes, keeping pump performance reliable
  • Dry-oil programme helps maintain pump condition between scheduled maintenance
  • Stainless steel chamber and body supports hygiene compliance and ease of cleaning

The SE-810CC requires a stable mains power supply and adequate worktop space to accommodate the chamber footprint and lid clearance when open. The damped transparent lid reduces noise and allows operators to monitor the bag during the cycle. As an oil-pump machine, it requires periodic oil changes — the on-board hours counter assists with scheduling this. The unit is best positioned on a stable, level surface with clear access around the chamber.

This model is well suited to hotel and restaurant kitchens running regular sous vide programmes, central production units packing portioned food for distribution, and catering operations with a structured cook-chill workflow. The twin-bar configuration and Busch pump make it a practical choice where throughput is a consideration and reliability under daily use matters. For smaller kitchens with lighter vacuuming requirements, a compact single-bar model may be more appropriate; for very high-volume continuous production environments, a larger-chamber or external-pump configuration may warrant consideration.

If you are unsure whether the SE-810CC matches your workflow or kitchen setup, we are happy to talk through your requirements before you commit.

Frequently asked questions

Is the SE-810CC suitable for a kitchen running a daily sous vide programme?

Yes, it is well suited to kitchens where vacuum sealing is a routine part of the workflow rather than an occasional task. The Busch oil pump and sensor-controlled vacuuming are designed for regular cycling, and the dual sealing bars allow you to process larger bags or multiple portions at once, which helps throughput during prep shifts.

What maintenance does the SE-810CC require in regular use?

The main maintenance requirement is periodic oil changes on the Busch pump. The machine includes an on-board working hours counter specifically to help operators schedule this without guesswork. There is also a dry-oil programme that can be run to help condition the pump — useful if the machine has been idle for a period or after prolonged heavy use.

How does sensor-controlled vacuuming differ from a standard timed cycle?

A timed vacuum cycle runs for a fixed duration regardless of what is in the chamber, which can lead to under- or over-vacuuming depending on bag size or product density. Sensor control reads the actual pressure inside the chamber and stops the pump when the target vacuum level is reached, giving more consistent results across different products and bag types.
Sammic SE-810CC Double-Bar Chamber Vacuum Sealer

£6,705.00(£8,046.00 inc VAT)

£6,705.00(£8,046.00 inc VAT)

The Sammic SE-810CC is a professional chamber vacuum sealer designed for continuous use in commercial kitchens. It uses a Busch oil-pump vacuum system and features two sealing bars running across the full width of the chamber, allowing large bags or multiple smaller bags to be sealed in a single cycle. Vacuum level is controlled by sensor rather than a fixed timer, which means the machine reads actual chamber pressure and responds accordingly — a more reliable method than time-based cycling, particularly when working with varied product types or bag sizes.

In a working kitchen environment, the sensor-controlled vacuuming delivers consistent results across batches, whether you are packing cooked proteins for a cook-chill operation, prepping raw ingredients for sous vide cookery, or extending the shelf life of portioned goods ahead of a busy service period. The double sealing bar provides added security on each bag closure, reducing the risk of seal failure during storage or water bath cooking. Pulse-controlled decompression helps protect delicate or liquid-heavy products during the pressure release stage.

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

  • Sensor-controlled vacuum for consistent results across different product densities
  • Pause function allows the chamber to hold vacuum for marinating without completing a full seal cycle
  • Working hours counter prompts timely oil changes, keeping pump performance reliable
  • Dry-oil programme helps maintain pump condition between scheduled maintenance
  • Stainless steel chamber and body supports hygiene compliance and ease of cleaning

The SE-810CC requires a stable mains power supply and adequate worktop space to accommodate the chamber footprint and lid clearance when open. The damped transparent lid reduces noise and allows operators to monitor the bag during the cycle. As an oil-pump machine, it requires periodic oil changes — the on-board hours counter assists with scheduling this. The unit is best positioned on a stable, level surface with clear access around the chamber.

This model is well suited to hotel and restaurant kitchens running regular sous vide programmes, central production units packing portioned food for distribution, and catering operations with a structured cook-chill workflow. The twin-bar configuration and Busch pump make it a practical choice where throughput is a consideration and reliability under daily use matters. For smaller kitchens with lighter vacuuming requirements, a compact single-bar model may be more appropriate; for very high-volume continuous production environments, a larger-chamber or external-pump configuration may warrant consideration.

If you are unsure whether the SE-810CC matches your workflow or kitchen setup, we are happy to talk through your requirements before you commit.