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Sammic
Sammic SU-316P Chamber Vacuum Sealer
£2,173.00(£2,607.60 inc VAT)
Delivery Information
Price Match
The Sammic SU-316P is a single-chamber vacuum sealer designed for professional kitchen use. It draws air from a sealed chamber using a Busch-manufactured vacuum pump, then heat-seals the bag before releasing pressure in a controlled sequence. The result is a consistent, reliable vacuum pack suitable for raw protein, cooked product, marinades, and liquids — making it a practical choice for kitchens running sous vide programmes, batch cookery, or structured food portioning and storage workflows.
In a busy kitchen environment, the SU-316P holds up well under regular daily use. The Busch pump is a well-regarded component in the vacuum sealing industry, and the sensor-controlled vacuum cycle means the machine reads actual chamber conditions rather than running on a fixed timer — an important distinction when sealing products with varying densities or moisture content. The liquid evaporation detection function is particularly useful when sealing sauces, stocks, or marinated items, reducing the risk of moisture entering the pump.
From an operational standpoint, the machine offers a number of practical advantages:
- 99-programme memory allows consistent, repeatable results across different product types
- A phased vacuum programme accommodates delicate or aerated products that would compress under full immediate vacuum
- Progressive decompression reduces bag stress and product distortion at the end of the cycle
- Double seal provides added integrity, particularly important for longer storage or cook-chill applications
- A built-in working hours counter prompts timely oil changes, supporting consistent pump performance
The SU-316P operates as a countertop unit, so it requires a stable, level surface with sufficient clearance around the lid for safe operation. The pump will generate some operational noise — rated at 75 dB(A) — which is worth considering in open kitchen environments or where staff work in close proximity for extended periods. The dry-oil programme helps maintain pump condition and should be run as part of the regular maintenance routine. Electrical supply requirements should be confirmed before installation; the unit is not suitable for domestic wiring configurations.
This model is well suited to independent restaurants, hotel kitchens, butchers, deli counters, and catering operations where vacuum sealing forms part of a regular prep or storage workflow rather than occasional use. The 320mm sealing bar accommodates a good range of standard bag sizes. For very high-volume sites processing large quantities continuously throughout the day, a larger or dual-chamber alternative may be worth considering.
If you're unsure whether the SU-316P is the right fit for your kitchen's throughput or workflow, we're happy to talk it through with you before you commit.
Frequently asked questions
Is the SU-316P suitable for sealing liquids and marinades?
Yes — the machine includes liquid evaporation detection, which monitors chamber conditions and intervenes before moisture can reach the pump. This makes it a practical choice for kitchens regularly sealing sauces, stocks, or marinated proteins, though care should still be taken to pre-chill liquids where possible to reduce evaporation risk during the cycle.
How much counter space and clearance does this machine require?
The SU-316P is a countertop chamber vacuum sealer, so it needs a stable, level surface with enough overhead clearance for the damped transparent lid to open fully. You should also allow adequate ventilation around the unit during operation. Exact footprint dimensions are listed in the specification tab — it's worth measuring your prep area carefully before ordering.
How often does the pump need servicing, and how straightforward is maintenance?
The machine includes a built-in working hours counter that tracks usage and prompts oil changes at the appropriate intervals — this takes the guesswork out of routine maintenance. A dry-oil programme is also built in to help condition the pump when needed. Keeping to the recommended maintenance schedule is important for preserving pump performance and seal quality over time.
Size and weight
- External width
- 384 mm
- External depth
- 465 mm
- External height
- 403 mm
- Weight
- 42 kg
Capacity and performance
- Noise level
- 75 dB(A)
£2,173.00(£2,607.60 inc VAT)
£2,173.00(£2,607.60 inc VAT)
The Sammic SU-316P is a single-chamber vacuum sealer designed for professional kitchen use. It draws air from a sealed chamber using a Busch-manufactured vacuum pump, then heat-seals the bag before releasing pressure in a controlled sequence. The result is a consistent, reliable vacuum pack suitable for raw protein, cooked product, marinades, and liquids — making it a practical choice for kitchens running sous vide programmes, batch cookery, or structured food portioning and storage workflows.
In a busy kitchen environment, the SU-316P holds up well under regular daily use. The Busch pump is a well-regarded component in the vacuum sealing industry, and the sensor-controlled vacuum cycle means the machine reads actual chamber conditions rather than running on a fixed timer — an important distinction when sealing products with varying densities or moisture content. The liquid evaporation detection function is particularly useful when sealing sauces, stocks, or marinated items, reducing the risk of moisture entering the pump.
From an operational standpoint, the machine offers a number of practical advantages:
- 99-programme memory allows consistent, repeatable results across different product types
- A phased vacuum programme accommodates delicate or aerated products that would compress under full immediate vacuum
- Progressive decompression reduces bag stress and product distortion at the end of the cycle
- Double seal provides added integrity, particularly important for longer storage or cook-chill applications
- A built-in working hours counter prompts timely oil changes, supporting consistent pump performance
The SU-316P operates as a countertop unit, so it requires a stable, level surface with sufficient clearance around the lid for safe operation. The pump will generate some operational noise — rated at 75 dB(A) — which is worth considering in open kitchen environments or where staff work in close proximity for extended periods. The dry-oil programme helps maintain pump condition and should be run as part of the regular maintenance routine. Electrical supply requirements should be confirmed before installation; the unit is not suitable for domestic wiring configurations.
This model is well suited to independent restaurants, hotel kitchens, butchers, deli counters, and catering operations where vacuum sealing forms part of a regular prep or storage workflow rather than occasional use. The 320mm sealing bar accommodates a good range of standard bag sizes. For very high-volume sites processing large quantities continuously throughout the day, a larger or dual-chamber alternative may be worth considering.
If you're unsure whether the SU-316P is the right fit for your kitchen's throughput or workflow, we're happy to talk it through with you before you commit.
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