Sammic

The Sammic 2051051 is a 3mm mesh plate designed as a direct replacement or spare part for the Sammic PS-22 meat mincer when fitted with an enterprise cutting unit. The mesh plate sits at the heart of the mincing assembly and determines the final texture of the minced product — a 3mm aperture produces a fine mince commonly used for sausage-making, burger blends, and similar fine-textured preparations.

In a working kitchen or butchery, having the correct mesh plate to hand means you can switch between coarser and finer outputs as the menu demands, without interrupting service. A worn or damaged plate will affect both the consistency of the mince and the efficiency of the cutting unit, so keeping a spare in stock is sensible practice in any operation running a mincer regularly.

This plate is a manufacturer-specified component for the PS-22 with enterprise cutting unit. Using the correct Sammic part ensures a proper fit within the cutting assembly and helps maintain the performance and longevity of the machine. Non-compatible or ill-fitting plates can place unnecessary strain on the motor and produce uneven results.

If you are unsure whether this plate is the right fit for your machine, or if you need guidance on which mesh size best suits your intended application, our team is happy to help you confirm the correct part before you order.

• Sammic 2011530 8mm Mesh Plate
• Suitable for Sammic mincer model PS-12

• Sammic 2051052 6mm Mesh Plate
• Suitable for Sammic mincer model PS-22 with an enterprise cutting unit

• Sammic 2051053 8mm Mesh Plate
• Suitable for Sammic mincer model PS-22 with an enterprise cutting unit

The Sammic 2052014 is a 4.5mm mesh plate designed specifically for use with the Sammic PS-32 mincer fitted with an enterprise cutting unit. Mesh plates are a core consumable component in any commercial mincer — they determine the coarseness of the mince and take the brunt of daily wear, so having the correct replacement to hand is straightforward good kitchen practice.

A 4.5mm perforation produces a medium mince, which is commonly used for burger mixes, meatballs, sausage fillings, and general-purpose mince across butchery and catering production environments. Keeping a spare plate ensures continuity of output without waiting on parts when the original shows signs of wear.

This plate is a genuine Sammic part, so it is machined to the tolerances required for the PS-32 cutting assembly. Fitting an incorrectly sized or non-compatible plate can affect cut quality and place unnecessary strain on the machine, so using the manufacturer-specified component is the sensible choice.

It is worth noting that this plate is only compatible with the PS-32 model when configured with the enterprise cutting unit — it is not a universal fit across the Sammic mincer range. If you are unsure which cutting unit your machine is fitted with, or whether a different perforation size would better suit your production requirements, the team is happy to help you confirm the right part before you order.

The Sammic 2052052 is a 6mm mesh plate designed specifically for use with the Sammic PS-32 meat mincer fitted with an enterprise cutting unit. It is a direct replacement or supplementary plate that determines the coarseness of the mince output, with a 6mm hole pattern producing a medium grind suitable for a wide range of preparations including burger patties, sausage mixes, and meat sauces.

Mesh plates are subject to regular wear in busy kitchen environments, and maintaining a sharp, undamaged plate is essential for clean cuts rather than smearing the meat. A degraded plate increases motor strain and produces a poorer texture. Having a spare plate to hand allows quick changeovers during service without disruption, which is a practical consideration for kitchens running the PS-32 under sustained load.

This plate is only compatible with the Sammic PS-32 mincer when configured with the enterprise cutting unit. It will not fit other mincer models or alternative cutting unit configurations, so it is worth confirming your existing setup before ordering.

If you are unsure whether this is the correct plate for your machine, or if you need guidance on plate sizes for different mince textures, the team is happy to help you confirm compatibility before you order.

The Sammic 2052053 is an 8mm mesh plate designed specifically for use with the Sammic PS-32 meat mincer fitted with an enterprise cutting unit. It is a genuine replacement or spare part that determines the coarseness of the grind — an 8mm plate produces a medium-coarse mince commonly used for burgers, sausage filling, and similar preparations where some texture is desirable in the finished product.

In a busy kitchen or butchery environment, the condition of the mesh plate directly affects output quality and the load placed on the mincer motor. A worn or damaged plate can produce uneven results and increase resistance through the machine. Keeping a spare plate to hand is good practice in operations where the mincer runs regularly through service.

The plate is suited to kitchens and food production sites already operating a Sammic PS-32 with the enterprise cutting unit. It is a straightforward like-for-like replacement and does not require any modification to the machine. If your PS-32 is fitted with a different cutting unit, or if you are unsure which plate specification your machine requires, it is worth confirming compatibility before ordering.

If you need guidance on the right plate size for a particular application, or want to check compatibility with your existing Sammic mincer setup, we are happy to help.

• Sammic 2051524 3mm Mesh Plate
• Suitable for Sammic mincer model PS-22 with an Unger cutting unit

• Sammic 2051525 4.5mm Mesh Plate
• Suitable for Sammic mincer model PS-22 with an Unger cutting unit

• Sammic 2051526 6mm Mesh Plate
• Suitable for Sammic mincer model PS-22 with an Unger cutting unit

The Sammic 2051774 is a 3mm mesh plate designed specifically for use with the Sammic PS-32 meat mincer fitted with an Unger cutting unit. It is a direct replacement or spare part rather than a standalone piece of equipment, and its role is straightforward: the mesh plate determines the coarseness of the mince produced, with a 3mm aperture delivering a fine grind suitable for preparations such as sausage meat, burger patties, or finely minced fillings.

Maintaining the correct mesh plate for your mincer is more operationally significant than it might appear. A worn or damaged plate causes the cutting unit to work harder, produces uneven texture, and can affect the overall output quality during a busy service. Keeping a spare in stock is common practice in kitchens that run the PS-32 regularly.

This plate is compatible exclusively with the Sammic PS-32 using an Unger-pattern cutting unit. It is not interchangeable with other Sammic mincer models or alternative cutting unit configurations, so it is worth confirming your machine's model and cutting unit type before ordering.

If you are unsure whether this is the correct plate for your machine, or if you need guidance on which mesh size best suits your production requirements, the team is happy to help.

The Sammic 2051775 is a 4.5mm mesh plate designed as a direct replacement or additional plate for the Sammic PS-32 meat mincer when fitted with an Unger cutting unit. The mesh plate determines the coarseness of the mince output, and a 4.5mm aperture sits in the medium-fine range — suited to applications where a finer texture is needed without going to a very fine plate.

In a busy kitchen environment, having the correct plate on hand matters. Swapping plates mid-service to change mince texture is straightforward on the PS-32, and keeping a dedicated 4.5mm plate available means operators can move between preparations without delay. The plate works in combination with the Unger cutting unit, so it is important to confirm your PS-32 is fitted with that specific cutting system before ordering.

This is a genuine Sammic replacement part, which means it is machined to the tolerances the mincer was designed around. Using the correct manufacturer plate helps maintain clean cuts, reduces wear on the cutting unit, and supports consistent output texture across high-volume runs.

If you are unsure which plate size best suits your preparation requirements, or whether this plate is compatible with your specific PS-32 configuration, we are happy to help you confirm the right choice before you order.

The Sammic 2051776 is a 6mm mesh plate designed specifically for the Sammic PS-32 meat mincer when fitted with an Unger cutting unit. It is a genuine replacement component, used to produce a medium-coarse mince suitable for a range of kitchen applications including burger patties, meatballs, sausage blends, and similar preparations.

In a working kitchen, mesh plates are consumable items. With regular use they wear against the cutting blade, and a plate that is even slightly distorted or blunted will produce uneven mince, increase motor strain, and slow throughput during service. Keeping a spare on hand is straightforward housekeeping for any operation that minces in volume.

The 6mm hole diameter gives a medium grind — coarser than a fine burger blend but finer than a rough chop. It is one of the more commonly used plate sizes in general kitchen mincing work, offering a reasonable balance between texture and throughput speed.

This plate is compatible exclusively with the PS-32 model fitted with the Unger cutting system. It will not fit PS-32 machines using a different cutting unit configuration, and it is not interchangeable with plates from other Sammic mincer models. If you are unsure which cutting unit your machine carries, it is worth confirming before ordering.

If you would like to check compatibility or discuss which plate sizes suit your current menu requirements, the team is happy to help.

• Sammic 2051777 8mm Mesh Plate
• Suitable for Sammic mincer model PS-32 with an Unger cutting unit

The Sammic 1050223 Enterprise Cutting Unit is a genuine OEM replacement cutting assembly designed specifically for the Sammic PS-32 meat mincer. It forms the working core of the mincing mechanism, processing meat cleanly and consistently when kept in good condition and replaced at the right intervals.

In a busy butchery counter or prep kitchen, the state of the cutting assembly has a direct bearing on output quality and machine health. A worn unit produces uneven mince texture, places unnecessary load on the motor, and slows throughput at exactly the point in the day when reliability matters most. High-volume operations typically run a rotation schedule and keep at least one spare in stock to avoid unplanned downtime mid-service.

Using a genuine Sammic part matters here. The cutting unit is machined to the precise tolerances of the PS-32, and fit is critical — non-compatible or aftermarket assemblies are a common cause of inconsistent mince texture and accelerated motor wear on commercial mincers. Stainless steel construction is appropriate for daily food-contact use, tolerating repeated cleaning and sanitising cycles without degradation over time.

• Genuine OEM part matched to PS-32 tolerances for correct fit
• Stainless steel construction suitable for daily commercial use
• Helps maintain consistent mince texture across prep sessions
• Reduces motor strain when the cutting assembly is in good condition
• Practical spare to hold in stock for high-throughput prep sites

If you are putting together a spares kit for a busy site or are unsure whether this assembly matches your machine variant, we are happy to check compatibility before you order.

The Sammic 1050215 is a complete replacement cutting unit made specifically for the Sammic PS-22 mincer. It comes supplied as a full assembly including a 6mm mesh plate, so operators have everything needed to return the machine to service or keep a spare set on the shelf without hunting for individual components.

In a working food preparation environment, the cutting unit has a direct bearing on both output quality and motor load. A worn assembly forces the machine to work harder, produces uneven texture, and puts unnecessary stress on other components. Because this unit is manufactured to match the PS-22 exactly, the plate, knife, and housing work together as intended — which matters for consistent mince, safe operation, and reliable throughput across a busy service period.

• Manufacturer-matched fit ensures correct alignment with the PS-22
• Supplied as a complete assembly — no additional components required
• 6mm plate included, ready for immediate use
• Stainless steel construction withstands high-frequency cleaning routines
• Keeping a spare set on hand reduces downtime when blades dull

This cutting unit is specific to the PS-22 and is not interchangeable with other Sammic mincer variants. Cutting units are model-specific, and returns on opened food-contact parts can be complicated, so it is worth confirming compatibility before ordering if there is any doubt about which model you are running.

If you are unsure whether this assembly is the right match for your machine, the team is happy to check before you commit to an order.

The Sammic 1050224 is a genuine replacement Unger double cutting unit made from stainless steel, designed specifically for use with the Sammic PS-32 meat mincer. It forms the core of the cutting assembly — the component through which meat is forced and processed during mincing — and the double configuration means product passes through two successive cutting stages rather than one, producing a finer and more uniform result.

In a working preparation kitchen, the condition of the cutting unit has a direct bearing on output consistency and machine load. As a cutting unit wears, the mincer motor works harder to force product through a degrading assembly, throughput slows, and mince texture becomes uneven — particularly noticeable when working through larger prep volumes or tougher cuts. Replacing a worn unit with the correct genuine part brings the machine back to its intended performance and keeps prep times reliable across a service period.

There are practical reasons to use the correct original part rather than a generic alternative. The stainless steel construction is suited to the repeated washing and sanitising cycles typical in butchery and food preparation environments, and the precise fit ensures the assembly seats correctly without introducing unnecessary wear on adjacent components. Key operational advantages include:

• Two-stage cutting delivers finer, more consistent mince texture
• Stainless steel construction withstands regular commercial washing cycles
• Correct fit reduces unnecessary strain on the PS-32 motor
• Genuine part maintains intended throughput during preparation shifts
• Restores output quality where the existing unit has degraded

This unit is specific to the Sammic PS-32 and is not interchangeable with other models in the Sammic mincer range. If there is any uncertainty about whether this is the right part for your machine, or if your production volumes have grown to the point where a higher-capacity mincer might serve you better, the team is happy to help you work that out before you order.

The Sammic 1050216 is a stainless steel Unger-style double cutting unit, supplied as a direct replacement component for the Sammic PS-22 meat mincer. The cutting unit is the functional core of any mincer — it works in conjunction with the feed screw and cutting plate to shear meat cleanly and consistently. Keeping a spare unit to hand, or replacing a worn one promptly, is one of the more straightforward ways to protect both output quality and the machine itself.

In a working prep kitchen, the condition of the cutting unit has a direct effect on throughput and texture. A blunt or worn assembly causes the machine to labour, generates excess heat in the grinding chamber, and produces a smeared result rather than a clean cut — which affects finished product quality and can have implications for food safety standards. The stainless steel construction supports hygiene compliance and holds up well under regular use and commercial warewashing.

Fitting the unit is straightforward for anyone familiar with mincer maintenance. Correct seating does matter, however — a poorly assembled cutting head will affect performance and can accelerate wear on surrounding components, so care during reassembly is worthwhile if there is any uncertainty.

• Restores clean mince texture and consistent output quality
• Reduces motor strain caused by a worn or blunt cutting assembly
• Stainless steel construction supports hygiene routines and cleaning compliance
• Direct replacement fit for the Sammic PS-22 with no modification required
• Practical to hold as a spare and minimise prep kitchen downtime

This cutting unit is well suited to butchery counters, pub and hotel prep kitchens, and catering operations running the PS-22 at moderate to high volumes. For sites with particularly heavy or near-continuous throughput, it may be worth a conversation about whether the wider machine specification is the right long-term fit.

If you want to confirm compatibility with your specific machine before ordering, we are happy to help you check.

The Sammic 1000399 is a stainless steel floor stand made specifically to support Sammic's PP-6+, PP-12+, PPC-6+, and PPC-12+ potato peeler models. Its function is straightforward: it raises the machine to a practical working height and includes an undershelf that keeps buckets, peelings bags, or raw stock within easy reach during prep.

In a working prep kitchen, operator fatigue during extended runs is a genuine consideration. Loading and unloading a peeler at floor level becomes tiring quickly, particularly across a long prep shift or a high-volume service. Bringing the machine up to a comfortable height makes the task more manageable and reduces unnecessary strain over time. The undershelf adds a secondary practical advantage — it keeps the immediate working area tidy, which matters in compact prep spaces where clutter builds up fast.

• Raises the peeler to an ergonomic height for extended prep sessions
• Integrated undershelf keeps buckets and stock within easy reach
• Stainless steel construction suited to wet prep environments
• Designed to pair directly with four compatible Sammic peeler models
• Stable base helps keep the machine steady during loading and unloading

Positioning is simple — the stand sits on a level floor beneath the peeler. It is worth checking the floor is even before installing, as any unevenness at the base will transfer to the machine above. The stainless steel finish wipes down easily and holds up well in the damp conditions typical of a potato prep area.

This is a model-specific accessory rather than a universal stand, so it is worth confirming your peeler is one of the four compatible variants before placing an order. If you are fitting out a prep area from scratch or are unsure about compatibility, the team is happy to talk it through with you.

The Sammic 2009224 is a stainless steel floor stand manufactured as a matched accessory for specific Sammic potato peeler models — M-5, PI-10, PI-20, and PES-20. Its purpose is straightforward: it raises the peeler to a comfortable standing work height and provides an undershelf for additional storage within the same floor footprint.

During extended prep shifts, working over a peeler positioned too low adds unnecessary fatigue and slows throughput. A correctly positioned machine allows operators to load, unload, and monitor the unit without stooping — a practical difference when peeling in volume ahead of service. The undershelf keeps collection buckets, cleaning materials, or spare parts within easy reach without occupying additional floor space.

• Raises the peeler to a standing work height, reducing operator fatigue during prep
• Undershelf makes productive use of the footprint for organised storage
• Stainless steel construction wipes down quickly and resists kitchen moisture
• Designed as a matched fit for compatible Sammic peeler models
• Keeps the machine stable and correctly positioned on the kitchen floor

The main practical consideration before ordering is compatibility. This stand is engineered to fit specific Sammic models and is not a universal accessory across the full Sammic range. If you are unsure which model you are running, or if you are looking to replace an existing stand, it is worth confirming the model number on your machine before purchasing.

If you would like to confirm compatibility before committing to an order, the team is happy to help.

The Sammic 2009270 is a purpose-built stainless steel stand designed exclusively for the Sammic PI-30 potato peeler. Its function is straightforward: it raises the PI-30 to a comfortable standing working height and provides an undershelf that keeps buckets, trays, and other prep items accessible without cluttering the floor.

In a busy vegetable prep area, working height matters more than it might seem. Operators loading and unloading a machine that sits too low will fatigue more quickly during extended prep sessions, and the workflow around the machine becomes less efficient as a result. Having the peeler properly elevated keeps the process practical, especially when the same operator is managing multiple prep tasks across a shift.

The undershelf adds useful organisation to what is often a congested area of the kitchen. Vegetable prep zones tend to accumulate containers and equipment quickly, and keeping storage directly beneath the unit helps maintain a tidy, workable space around it.

• Raises the PI-30 to a practical standing working height for extended prep
• Undershelf keeps buckets and trays close to hand beneath the unit
• Stainless steel construction handles wet prep environments reliably
• Allows the PI-30 to operate as a stable freestanding floor unit
• Easy to clean down as part of end-of-service prep area routines

It is worth being clear that this stand is designed specifically for the PI-30 and will not fit other Sammic peeler models or machines from other manufacturers. If you are still deciding whether the PI-30 is the right capacity for your operation, it makes sense to confirm that before ordering the stand alongside it. We are glad to help you think through the requirements.

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.

The Sammic ES-100 is a countertop centrifugal salad dryer designed for commercial prep kitchens. It uses high-speed spinning to remove excess surface moisture from washed leaves and prepared vegetables, leaving produce ready to dress and plate without the diluted dressing or wilting that wet leaves cause. It is a dedicated drying unit rather than a combined washer-dryer, so it sits after the washing stage in the prep workflow rather than replacing it.

In practice, a standalone dryer earns its keep during continuous prep shifts where wet produce would otherwise slow the line or affect plate consistency. The ES-100 handles up to 6kg per cycle, which suits most mid-volume operations running steady salad prep across a service. An electronic timer with three fixed cycle settings keeps the process consistent and repeatable, reducing variation between different members of the prep team regardless of experience level.

Features that translate well into working kitchen conditions include:

• Two speed settings allow adjustment for delicate herbs and soft leaves alongside robust salad varieties
• A weight distribution detection system reduces vibration and movement on the work surface during the spin cycle
• The lid's automatic braking mechanism stops the basket immediately on opening, which matters in a fast-moving environment
• The stainless steel basket is removable and straightforward to clean between cycles
• Integrated castors allow the unit to be moved and stored under a standard counter when not in use

Despite being driven by a three-phase motor, the ES-100 runs from a standard single-phase mains supply — the built-in electronic speed variator handles the conversion internally, which removes a common installation complication for sites without three-phase provision. The compact footprint suits countertop use and undercounter storage, though you will need sufficient clearance above the unit for the lid to open fully during operation. It is a relatively lightweight machine, which makes repositioning straightforward, but a stable, level surface is important during the spin cycle.

The ES-100 is well suited to cafés, delis, hotel kitchens, and restaurant operations with moderate daily salad output. Sites running very high volumes across multiple services may find the per-cycle capacity a limiting factor, and a larger-capacity model would be worth considering in those circumstances. For operations where salad prep is regular but not continuous, it represents a practical and proportionate choice.

If you are unsure whether this capacity matches your prep volumes or how it would fit into your existing workflow, the team is happy to talk it through.

The Sammic ES-200 is a centrifugal salad dryer built for commercial food preparation environments where washed leaves need to be dried consistently and at volume. It works by spinning washed salad in a removable stainless steel basket, using centrifugal force to strip excess moisture before the leaves go into cold storage or onto the pass. Wet leaves dilute dressings, shorten refrigerated shelf life, and make plating slower and messier — removing that moisture during prep is a straightforward way to improve the end result across every service.

In a busy prep kitchen the ES-200 handles a meaningful batch size per cycle. Two selectable spin speeds and three fixed timer settings give operators sensible control over the process — delicate leaves such as watercress or mixed baby leaves benefit from the lower speed, while sturdier varieties run at full spin without damage. The unit includes weight distribution detection to reduce basket vibration, a self-locking mechanism that prevents operation unless the basket is correctly seated, and a lid-activated brake that stops the basket immediately on opening. In a fast-moving prep environment these features reduce the margin for error and support consistent, safe operation across different members of staff.

A few practical points worth noting before installation:

• Runs from a standard single-phase supply — no three-phase power required
• No plumbing or drainage connection needed — electrical installation only
• Castors allow repositioning or storage under a standard countertop when not in use
• Waterproof control panel wipes down cleanly without risk of moisture ingress
• Removable stainless steel basket simplifies end-of-service cleaning

The single-phase supply requirement removes what is often a practical barrier in kitchens without ready access to three-phase power. The compact footprint and under-counter height mean it can be accommodated in most prep areas without significant reconfiguration.

The ES-200 is well suited to hotel kitchens, restaurant groups, food-to-go operations, and contract caterers where salads form a regular, high-volume part of the menu. For smaller sites with modest salad output, a lighter-duty model may represent better value. For central production kitchens running continuous, very high-throughput prep, it is worth considering whether a higher-capacity unit would better match demand.

If you would like to talk through whether the ES-200 fits your prep volumes and kitchen layout, the team is happy to work through it with you.

The Sammic CA-31 is a commercial vegetable preparation machine designed for regular, high-volume use in professional kitchens. Using a system of interchangeable discs and grids, it handles slicing, dicing, grating, shredding and julienne from a single unit — consolidating what would otherwise require multiple pieces of equipment into one compact, countertop-friendly machine.

In a busy kitchen, consistency matters as much as throughput. The CA-31 delivers uniform cut quality across extended prep sessions, which supports portion control and presentation standards at volume. Its motor is well matched to continuous use during peak preparation windows, and the digital control board keeps operation straightforward — a practical consideration in kitchens where staff turnover is a reality.

Several design details support efficient daily use:

• Lateral product ejection reduces the counter depth required, helpful in tighter prep areas
• The lever and lid remove without tools, making end-of-service cleaning quicker
• Full stainless steel construction supports hygiene compliance and durability under daily commercial use
• A broad disc and grid selection covers most common prep requirements from a single machine

The CA-31 runs on a standard electrical supply with no water or gas connection required. It can be positioned on a countertop or mounted on a floor stand. Allow adequate clearance for the hopper loading and the lateral ejection chute — confirming worktop height and surrounding space before final positioning is worthwhile.

This machine suits mid-sized operations particularly well: restaurant kitchens, hotel kitchens, contract catering and institutional sites where vegetable prep is a daily constant at meaningful volume. For lighter or occasional use, a smaller model within the range may offer better value. For central production kitchens processing at significantly higher throughput, a larger-capacity machine is worth considering instead.

If you want to talk through whether the CA-31 fits your prep volumes and kitchen layout, the team at Advantage are happy to help before you commit.

The Sammic KE-5V is a bench-top food emulsifier designed for commercial kitchens that need consistent, repeatable results across a range of preparation tasks. Using a stainless steel bowl and serrated blades, it handles chopping, mashing, mixing, kneading, and emulsifying within a single compact unit. A scraper and removable bowl are included as standard, which keeps portioning and end-of-service cleaning straightforward.

In day-to-day kitchen use, the KE-5V earns its place during mise en place. The electronic variable speed control allows operators to adjust processing intensity to suit the task — working from a coarse chop through to a smooth emulsion without overworking the ingredient. The taller blade profile makes it particularly well suited to liquid-based preparations such as soups, dressings, and sauces, where a shallower chopper bowl might fall short. The lid includes a filling aperture, so liquids can be incorporated during processing without stopping the machine mid-cycle.

• Variable speed control for precise texture across different preparations
• Removable stainless steel bowl simplifies portioning and end-of-service cleaning
• Lid aperture allows liquids to be added safely during processing
• Safety micro switch prevents operation with the lid unseated
• Handles chopping, mashing, mixing, kneading, and emulsifying in one unit

The KE-5V sits on a worktop and connects to a standard electrical supply. There are no drainage or ventilation requirements. Allow adequate clearance around the unit during use, and ensure the bowl is correctly seated before operation to engage the safety interlock.

This unit is well suited to small and medium-sized operations — restaurants, hotel kitchens, contract caterers, and deli counters — where preparation volumes are consistent but not industrial in scale. For sites running very high preparation volumes or requiring continuous throughput across a long service, a larger-capacity model from the Sammic range may be a more practical fit.

If you are unsure whether the KE-5V is the right match for your kitchen's preparation workflow, our team is happy to talk it through with you.

The Sammic KE-8V is a bench-top bowl cutter and food emulsifier designed for commercial kitchens that regularly need to chop, blend, mash, knead, or emulsify ingredients to a consistent finish. Working with a stainless steel 8 litre bowl and serrated blades, it handles a broad range of preparations — from smooth purées, pastes, and emulsified dressings through to coarser, textured results. A scraper attachment keeps bowl walls clear during processing, and a lid port allows liquids to be introduced mid-cycle without stopping the machine.

In a working kitchen the KE-8V is well suited to prep-intensive services where repeatability matters. Variable speed control, managed via an electronic board rather than fixed stepped settings, gives continuous adjustment over blade speed. That translates directly into more precise control over texture and final consistency — particularly useful when the same base preparation is used across multiple dishes that need slightly different finishes. The taller blade profile accommodates a greater volume of liquid than a standard cutter, which makes it a practical choice for sauces, soups, and dressings produced in volume during prep.

• Variable speed control for precise texture adjustment across wet and dry preparations
• Lid port allows liquid additions mid-cycle without interrupting processing
• Removable stainless steel bowl aids cleaning and end-of-service changeover
• Safety microswitch prevents operation unless the lid is correctly seated
• Taller blade design handles higher liquid volumes than standard bowl cutters

The removable bowl makes cleaning practical at pace. The safety microswitch is a sensible feature in a busy prep environment — the machine will not run unless the lid is properly in place. Blades should be checked periodically for sharpness depending on use intensity, but there are no complex components that would typically require specialist servicing.

The KE-8V is a countertop unit and requires a stable, level work surface with sufficient clearance above for the lid to open fully. It runs from a standard mains supply, so a suitable socket within reach of the work area is all that is needed. It is worth confirming that your prep bench can accommodate it comfortably alongside other equipment in regular use during service.

This model is a sensible fit for small to medium operations — restaurants, bistros, hotel kitchens, and catering businesses with regular but moderate batch processing requirements. For sites producing significantly larger volumes or running extended back-to-back prep shifts, a higher-capacity machine is likely the better investment. For occasional or very light use, a smaller unit may be more appropriate.

If you would like to talk through whether the KE-8V suits your prep volumes and workflow, the team is happy to help you work that out.

The Sammic XM-12 is a handheld stick liquidiser designed for blending and pureeing directly in the pot or container. It handles soups, vegetable purées, sauces, and creams without requiring hot liquids to be transferred to a separate jug blender — a practical consideration during service where both time and safety matter.

The XM-12 is built for intermittent rather than continuous use. It performs reliably where blending is a regular but occasional task — finishing a batch of soup, puréeing cooked vegetables, or smoothing a sauce to order — rather than in kitchens where a liquidiser is running almost constantly from prep through to close. For that level of demand, a heavier-duty model would be worth considering.

Day-to-day operation is straightforward. Variable speed gives the operator control over texture and consistency, and the shaft detaches without tools, keeping cleaning between uses quick. The splash-resistant motor housing reduces mess during use and makes washdown at the end of service less of a chore.

• Variable speed control for precise texture across different preparations
• Tool-free shaft removal keeps cleaning quick between tasks
• Splash-resistant motor housing reduces mess during and after use
• Compact form factor suits kitchens with limited storage space
• Ergonomic handle reduces fatigue during longer blending tasks

The XM-12 is well suited to cafés, small restaurants, and food preparation environments where blending volumes are modest and the liquidiser is one of several tools rather than the workhorse of the kitchen.

If you're weighing up whether the XM-12 matches your kitchen's workload, the team is happy to talk it through with you.

The Sammic EC-30 is a countertop UV knife steriliser designed to support HACCP food safety requirements in commercial kitchen environments. It uses ultraviolet light to sterilise stored knives without chemicals or heat, providing a practical, repeatable method of maintaining blade hygiene between uses and across shifts.

In a working kitchen, knife hygiene can easily become inconsistent — particularly where multiple chefs share blades across split shifts or service periods. The EC-30 addresses this by combining storage and sterilisation in a single unit. Knives go in clean and dry, the built-in timer manages the cycle without supervision, and the process runs without adding steps to an already pressured workflow. Over time, that consistency matters for both compliance records and day-to-day food safety practice.

Practical advantages for kitchen teams include:

• Chemical-free UV sterilisation that protects blade condition over time
• Non-magnetic knife holder that avoids edge damage during storage
• Built-in timer manages sterilisation cycles without staff supervision
• Stainless steel construction suited to the cleaning demands of a commercial environment
• Low power consumption, keeping running costs modest against regular use

Installation is straightforward — the EC-30 requires only a standard mains socket and modest counter or shelf space, with no water or drainage connections needed. One practical point worth noting: UV sterilisation acts on exposed surfaces only. Knives must be clean and fully dry before loading for the process to be effective. This is not a substitute for washing — it is a hygiene stage that follows it.

The EC-30 is well suited to smaller operations where a single set of knives needs to be kept in hygienic rotation — cafés, pub kitchens, care home catering, hotel restaurants, and similar environments. Larger brigade kitchens managing higher knife counts across multiple sections may find a higher-capacity model better matched to their volume.

If you would like to talk through whether the EC-30 fits your kitchen's hygiene setup, our team is happy to help you work it through.

The Sammic CK-35V is a countertop combination machine that performs two distinct preparation functions from a single unit. In vegetable cutter mode, produce feeds through the hopper over interchangeable discs and grids, delivering sliced, shredded, grated, or diced output depending on the attachment fitted. In bowl cutter mode, the stainless steel bowl and polycarbonate lid assembly handles chopping, mixing, and blending tasks. Both functions are driven by the same brushless motor, which maintains consistent torque under load rather than dropping off when working through dense or fibrous produce.

The brushless motor design reduces mechanical wear over time and generates less heat and noise than conventional configurations — a practical consideration in a shared prep area. The Force Control System monitors motor load during cutting and gives an acoustic warning if resistance exceeds the set threshold, helping to protect output quality and the machine when technique varies across a prep team. Lateral product discharge keeps cut material directed away from the operator and limits spread across the work surface.

• Two prep functions from one compact footprint, reducing bench clutter during service prep
• Quiet brushless motor suited to sites where noise in the prep area is a consideration
• Time programming and pulse function on the bowl cutter for consistent, repeatable results
• Reverse function in bowl cutter mode aids thorough mixing without additional cutting
• NSF-certified materials and construction throughout for food safety compliance

The CK-35V requires a stable work surface with adequate clearance above and around the unit for hopper and lid access, and a suitably rated electrical socket in the prep area. Cutting discs and dicing grids are not included and must be ordered separately. The compatible accessory range is broad, so it is worth identifying which cutting profiles your menu requires before ordering to ensure your prep capability is complete from day one.

This machine fits well in hotel kitchens, contract catering operations, school and hospital catering facilities, and mid-sized restaurant kitchens where vegetable prep volumes are substantial but a dedicated continuous-feed machine would be more than the operation requires. It is less well suited to central production kitchens processing bulk quantities at pace without interruption, where a larger purpose-built continuous cutter would serve better. Operators with lighter or more occasional prep requirements may find a simpler single-function unit sufficient at lower cost.

If you would like to talk through which disc and grid combinations suit your menu, or work out whether the CK-35V is the right scale for your prep volumes, the team is glad to help you think it through.