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Sammic
Sammic SU-6160GP Double Chamber Vacuum Sealer
£13,517.00(£16,220.40 inc VAT)
Delivery Information
Price Match
The Sammic SU-6160GP is a high-capacity double chamber vacuum sealer built for commercial kitchens with serious throughput requirements. It uses a Busch oil pump with sensor-controlled vacuum rather than a time-based cycle, which means the machine draws to the correct vacuum level every time regardless of bag size or product moisture content. The tilting stainless steel lid makes loading and unloading faster, and the twin sealing bars allow two seal lines per cycle — a practical advantage when processing large volumes of portioned product.
In a busy production kitchen this machine is built to run continuously. The Busch pump is a proven workhorse across commercial food processing environments, and the sensor-based vacuum control means results are consistent across different product types — from dense proteins to liquid-rich preparations. The liquid detection function pauses the cycle before moisture is drawn into the pump, which protects the pump and maintains seal integrity. A dry-oil programme and working hours counter help operations stay on top of routine pump maintenance before problems develop.
Key operational features worth noting:
- 99-programme memory with a blocking option to lock in production-standard settings
- Pause function for marination cycles under vacuum
- Phased vacuum programme for fragile or irregular product
- Progressive decompression to protect soft or delicate items on release
- Vac-Norm ready with automatic decompression for modified atmosphere compatibility
The machine runs at 75 dB(A), which is worth factoring in for smaller prep rooms or open kitchen environments. It is NSF-listed, which satisfies hygiene and sanitation standards required by many local authority inspections. Installation is straightforward — the unit is freestanding and requires a standard single-phase electrical supply — but it is a substantial piece of equipment in terms of footprint and weight, so bench or floor placement should be planned before delivery.
The SU-6160GP is well suited to cook-chill operations, high-volume sous vide production, butchery and charcuterie, and catering businesses portioning and extending shelf life across a wide product range. For smaller operations or lower daily volumes, a single-chamber model may represent better value and sufficient capacity. For centralised production facilities processing very high output, it is worth discussing whether a larger or automated system would be more appropriate.
If you are unsure whether this model is the right match for your output volumes or kitchen setup, the team is happy to talk through your requirements before you commit.
Frequently asked questions
Is the SU-6160GP suitable for daily high-volume sous vide production?
Yes — the Busch pump and sensor-controlled vacuum cycle make it well suited to continuous operation across a full production shift. The 99-programme memory also allows you to lock in precise settings for different products, which helps maintain consistency when multiple team members are using the machine.
What are the practical installation requirements for this machine?
The SU-6160GP is a freestanding unit requiring a standard single-phase electrical supply. It is a substantial machine in terms of footprint and weight, so you should confirm bench or floor placement and access routes before delivery. No specialist ventilation is required, though the 75 dB(A) operating noise level is worth considering in smaller or open prep environments.
How does the liquid detection feature work in practice?
During the vacuum cycle the machine monitors for evaporation from liquid-rich products such as marinades or soups. If moisture is detected before the target vacuum is reached, the cycle pauses automatically rather than drawing liquid into the pump. This protects the pump from contamination and helps maintain consistent seal quality across wet preparations.
Size and weight
- External width
- 1640 mm
- External depth
- 874 mm
- External height
- 1370 mm
- Weight
- 406 kg
Capacity and performance
- Noise level
- 75 dB(A)
Power and energy
- Power rating
- 6 kW
£13,517.00(£16,220.40 inc VAT)
£13,517.00(£16,220.40 inc VAT)
The Sammic SU-6160GP is a high-capacity double chamber vacuum sealer built for commercial kitchens with serious throughput requirements. It uses a Busch oil pump with sensor-controlled vacuum rather than a time-based cycle, which means the machine draws to the correct vacuum level every time regardless of bag size or product moisture content. The tilting stainless steel lid makes loading and unloading faster, and the twin sealing bars allow two seal lines per cycle — a practical advantage when processing large volumes of portioned product.
In a busy production kitchen this machine is built to run continuously. The Busch pump is a proven workhorse across commercial food processing environments, and the sensor-based vacuum control means results are consistent across different product types — from dense proteins to liquid-rich preparations. The liquid detection function pauses the cycle before moisture is drawn into the pump, which protects the pump and maintains seal integrity. A dry-oil programme and working hours counter help operations stay on top of routine pump maintenance before problems develop.
Key operational features worth noting:
- 99-programme memory with a blocking option to lock in production-standard settings
- Pause function for marination cycles under vacuum
- Phased vacuum programme for fragile or irregular product
- Progressive decompression to protect soft or delicate items on release
- Vac-Norm ready with automatic decompression for modified atmosphere compatibility
The machine runs at 75 dB(A), which is worth factoring in for smaller prep rooms or open kitchen environments. It is NSF-listed, which satisfies hygiene and sanitation standards required by many local authority inspections. Installation is straightforward — the unit is freestanding and requires a standard single-phase electrical supply — but it is a substantial piece of equipment in terms of footprint and weight, so bench or floor placement should be planned before delivery.
The SU-6160GP is well suited to cook-chill operations, high-volume sous vide production, butchery and charcuterie, and catering businesses portioning and extending shelf life across a wide product range. For smaller operations or lower daily volumes, a single-chamber model may represent better value and sufficient capacity. For centralised production facilities processing very high output, it is worth discussing whether a larger or automated system would be more appropriate.
If you are unsure whether this model is the right match for your output volumes or kitchen setup, the team is happy to talk through your requirements before you commit.
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