Sammic

The Sammic CK-38V is a dual-function machine that combines a vegetable preparation unit and a bowl cutter within a single compact footprint. One side handles slicing, dicing, grating, and julienne work using interchangeable discs and grids; the other provides a bowl cutter with a stainless steel bowl, polycarbonate lid, time-programmable cycle, pulse function, and reverse mode for mixing. For kitchens currently running two separate machines for these tasks — or those simply short on bench space — this format offers a practical consolidation without sacrificing capability.

The machine is built around a brushless motor, which maintains consistent torque under load rather than dropping off as material resistance increases. In practice, this means more uniform cut quality when working through dense root vegetables or heavy prep batches, and noticeably lower operating noise compared to conventionally motored alternatives. An integrated Force Control System provides an acoustic alert when the motor approaches its load threshold, giving operators a clear cue to ease back during demanding sessions rather than risk overworking the machine.

With the appropriate accessories, the CK-38V supports over 70 cut types and grating grades, covering the bulk of standard prep requirements across most menus. Key operational advantages include:

• Dual-function design consolidates vegetable prep and bowl cutting into one bench footprint
• Brushless motor delivers consistent cut quality and reduced operating noise under load
• Force Control System protects the motor and guides operator behaviour during heavy use
• Lateral discharge chute directs cut product away from the machine, keeping the prep area cleaner
• NSF-certified construction meets food-contact hygiene standards for commercial kitchen use

Installation requires a standard single-phase electrical supply and a stable work surface with sufficient clearance for the lateral output chute. One practical consideration before ordering: slicing and dicing discs are not included as standard and must be specified separately. Identifying which disc accessories suit your prep requirements before placing the order will avoid delays once the machine arrives on site.

The CK-38V is well suited to mid-size operations — hotel kitchens, contract catering, busy restaurants, and education or healthcare catering sites — where daily prep volumes justify a dedicated combination processor. For sites running continuous or very high-volume production, a heavier-duty single-purpose vegetable preparation machine or a larger-capacity processor is likely to be the better fit.

If you would like guidance on which disc accessories suit your menu, or want to talk through whether this machine matches your service volume and workflow, our team is glad to work through the detail with you before you place an order.

The Sammic PS-22 is a heavy-duty commercial meat mincer motor unit designed for sustained, high-volume production. It is supplied without a cutting unit or mesh plate, both of which are ordered separately. This approach allows the machine to be configured specifically for your output requirements — whether that is a coarse grind for sausage blends, a medium cut for everyday mince, or a finer texture for burger patties. All food-contact parts, including the hopper and feed components, are stainless steel throughout.

In busy butchery, deli, or food production settings, the PS-22 is capable of running continuously across a full working shift without requiring extended pauses between batches. This makes it a practical choice for operations that prepare fresh mince to order throughout the day, or that produce in bulk ahead of service. The machine handles significant hourly throughput reliably, and the build quality is consistent with Sammic's established presence in professional food preparation across European commercial kitchens.

The main operational advantages include:

• Removable cutting unit supports thorough cleaning and quick mesh changeovers between runs
• Stainless steel food-contact surfaces aid food safety compliance and daily hygiene routines
• Straightforward start-stop operation reduces training time for production staff
• High sustained output helps prevent bottlenecks during busy preparation periods
• Separate mesh selection allows mince texture to be matched precisely to each product

Because the PS-22 arrives as a motor unit only, the cutting unit and mesh size must be confirmed and ordered before the machine is operational. Mesh and cutting unit combinations need to be compatible, so it is worth mapping out your typical product range before placing an order. The unit requires a stable, weight-bearing worksurface with adequate clearance around the hopper and feed throat, and clear access for daily stripping and cleaning. Electrical supply requirements should be verified at enquiry stage.

The PS-22 is well suited to butchers, farm shops, deli counters, and food production kitchens where high-volume mincing is a routine daily task. It is equally appropriate for restaurants and catering operations that prepare mince in-house at meaningful scale. For lighter or occasional prep, a lower-capacity model from the range is likely more proportionate. For sites with substantially higher production demands, a heavier-duty machine may be worth considering.

If you would like to discuss cutting unit compatibility, mesh selection, or whether the PS-22 is the right fit for your production volumes, the team is happy to work through it with you before you place an order.

The Sammic Mini PO 1+1 is a compact, two-deck electric pizza oven built for commercial kitchens where counter space is constrained but the quality of the bake still matters. Each of the two independent chambers is fitted with a stone hearth deck, which absorbs and radiates heat in a way that promotes an even bake and a properly finished base — a result that a standard oven tray simply cannot replicate.

In practice, this oven is well suited to lower-volume operations. A café running pizza as a supplementary menu item, a small restaurant with a short pizza list, or a hospitality venue managing occasional pizza nights will find the two-deck configuration genuinely useful — different products or temperature settings can be managed simultaneously across each chamber without requiring a large footprint. Recovery between bakes is adequate for light to moderate throughput, but operators expecting to sustain continuous high-volume covers should consider a higher-capacity unit from the outset.

The practical benefits for day-to-day service include:

• Independent top and bottom element control on each deck for tailored heat distribution
• Stone deck construction delivers authentic base texture and consistent heat transfer
• Stainless steel chamber interiors clean down quickly between services
• Full insulation across both chambers supports stable temperature retention
• Manual controls keep operation straightforward with no complex programming

Installation is relatively uncomplicated compared to larger deck ovens, though the unit still requires a suitable electrical supply — confirm your available supply against the rated draw before ordering. Adequate ventilation above the oven is necessary, and it should be positioned on a stable, heat-resistant surface. This is not a high-output production oven, and that should inform where it sits within your kitchen plan.

The Mini PO 1+1 is best suited to smaller foodservice businesses adding pizza to an existing menu, or venues with modest, steady pizza demand that cannot justify the space or cost of a full-size commercial pizza oven. For sites with a pizza-focused menu or higher throughput requirements, a larger-capacity model from the range would be the more appropriate starting point.

If you are unsure whether this oven matches your service volume or fits your available space, we are happy to talk through the options with you.

The Sammic SAS-5001 is a floor-standing, fully automatic cutlery dryer-polisher designed for commercial operations where cutlery throughput is a consistent service pressure. Washed cutlery feeds into the machine, passes through a drying and polishing cycle that also removes limescale residue, and exits service-ready without manual handling at that stage. The continuous carousel process is what sets this class of machine apart from smaller countertop polishers, which pause between batches.

In high-volume back-of-house environments, manual polishing at scale is slow, inconsistent, and draws staff away from other tasks during the periods when they are needed most. The SAS-5001 keeps pieces moving steadily through the cycle and includes a germicidal UVC lamp that adds a sterilisation step between warewashing and the pass. For operations running several hundred covers, or where presentation standards are monitored closely, that combination of hygiene and consistency carries real operational value.

The practical advantages for busy operations typically include:

• Continuous automatic processing that reduces reliance on manual polishing labour
• Consistent output quality regardless of staffing levels or shift changes
• Integrated limescale removal that reduces rejected pieces before service
• UVC sterilisation built into the polishing cycle as a hygiene step
• Robust stainless steel construction suited to demanding warewashing environments

As a floor-standing machine, the SAS-5001 requires a dedicated footprint within your warewashing or back-of-house area, along with adequate clearance for loading and unloading. It is worth confirming available space and power supply before proceeding, particularly where the warewashing section is already working hard. For operations with more modest cutlery volumes, a countertop polisher is likely a better fit both practically and economically. At the other end of the scale, very large central production or high-frequency events kitchens may find a higher-capacity model better suited to their throughput demands.

The SAS-5001 is well suited to hotel food and beverage operations, large à la carte restaurants, banqueting and events kitchens, and contract catering sites where labour efficiency and presentation consistency need to work alongside each other. It is less likely to be the right choice for smaller independent sites where manual polishing remains manageable at the volumes involved.

If you would like to talk through whether this model matches your service volumes and kitchen layout, we are happy to work through it with you.

The Sammic SAS-6001 is a floor-standing automatic cutlery dryer-polisher designed for commercial operations where cutlery volumes are high and manual polishing is no longer a practical option. Cutlery feeds directly from the dishwasher into the machine, which dries, polishes and removes limescale residue in a single continuous pass — returning cutlery table-ready without any manual intervention between the wash cycle and laying up.

In a busy service environment, the pace of cutlery turnaround matters. The SAS-6001 is built to run continuously across full service periods, and its rounded cutlery carousel is designed to keep throughput moving with minimal jamming — useful when the wash area is under pressure during a heavy sitting. A germicidal UVC lamp provides an additional hygiene stage at the point of output, which is a meaningful safeguard in high-cover operations where cutlery otherwise passes through several hands between washing and service.

For kitchens currently relying on staff to hand-polish, the operational difference is significant:

• Eliminates the labour cost and inconsistency of manual polishing at scale
• Delivers a consistent finish regardless of who is loading the machine
• Reduces limescale marking — particularly relevant in hard-water areas
• UVC lamp adds a hygiene stage between washing and service
• Stainless steel construction stands up well in demanding wash area conditions

As a floor-standing unit, the SAS-6001 requires a dedicated footprint within or immediately adjacent to the wash area. Workflow routing is worth mapping out before installation — particularly where the dishwasher and cutlery sorting point are not in close proximity. Power supply and ventilation requirements should be confirmed at the planning stage to avoid delays during fit-out.

This machine is well suited to hotels, contract caterers, large restaurants and event venues where cutlery volumes are high and fast turnaround between sittings is operationally critical. Smaller operations with more modest throughput may find a bench-top or lower-capacity unit a more proportionate fit. For very large central production kitchens with exceptionally high demands, it is worth reviewing heavier-duty options within the range.

If you would like to talk through your cutlery volumes and workflow before committing to a machine, our team is happy to help you work through the options.

The Sammic PP-12+ is a batch-style commercial potato peeler designed to remove the manual effort from daily vegetable preparation. Potatoes are loaded into the aluminium chamber, where abrasive-lined walls and a rotating base plate work away the skins during the cycle. Once the built-in timer completes, the peeled product is discharged and the machine is ready for the next load. The design is intentionally straightforward — consistent, repeatable results with minimal operator involvement.

In a working kitchen, the PP-12+ fits comfortably into the morning prep routine wherever potatoes appear regularly on the menu. Cycle times are short enough that a team can work through a substantial quantity well within a standard prep window, and the quick turnaround between batches prevents a bottleneck forming. The integral timer removes guesswork from cycle length, which also helps maintain peel quality regardless of who is running prep on a given day.

Practical advantages for kitchen operators include:

• Abrasive chamber delivers consistent peel quality without manual intervention
• Integral timer supports repeatable cycles with minimal operator attention
• Aluminium construction handles the wet prep environment reliably
• Simple controls reduce the training burden on kitchen staff
• High batch throughput eases time pressure during the prep window

Installation is generally straightforward. The PP-12+ requires a standard electrical supply alongside a cold water connection and floor drainage to manage discharge during and after the peel cycle. It is worth confirming your drainage arrangements before the machine arrives — water management is a practical consideration, not an afterthought. Sammic offer a purpose-built stand as a separate accessory, which is worth factoring in if worktop space is limited or if the machine will be used throughout the day rather than just during morning prep. Check the footprint against your available prep area before ordering.

The PP-12+ is well suited to pubs, restaurants, schools, care homes, and contract catering operations where potatoes feature consistently on the menu. It covers the majority of single-site operations without over-specifying. For central production kitchens, large-scale event catering, or any site processing particularly high volumes daily, a higher-capacity machine would be worth considering.

If you would like to talk through whether the PP-12+ suits your prep volumes or fits your kitchen layout, the team is happy to help before you commit to an order.

The Sammic PP-6+ is a commercial electric potato peeler that uses a rumbler-style tumbling action to move potatoes against an abrasive-lined chamber, removing skin consistently without manual effort. It is a well-established piece of veg prep equipment with a straightforward, reliable design built around the everyday demands of a working kitchen.

During the pre-service prep window, the PP-6+ handles repeated peeling cycles without fuss. The abrasive base plate and chamber walls work consistently across batches, and the integrated timer allows operators to set the cycle and move on to other tasks rather than standing over the machine. The aluminium construction holds up well under regular daily use and is practical to maintain in a busy environment.

From an operational standpoint, the main day-to-day advantages are:

• Eliminates manual peeling, freeing staff for higher-value prep tasks
• Consistent results batch after batch with minimal supervision required
• Built-in timer keeps operation simple and reduces the need for constant monitoring
• Aluminium body is durable and straightforward to keep clean
• Simple push-button controls mean minimal training is needed

The PP-6+ is a countertop unit, so a stable work surface is required. Where bench space is limited, a dedicated stand is available to allow floor-level positioning. The peeling process generates wastewater, so positioning the machine within reach of a suitable drain is worth factoring into your kitchen layout. Confirm your electrical supply is compatible before installation.

This machine is well suited to small and medium catering operations — pub kitchens, independent restaurants, school canteens, and care homes where potato peeling is a regular part of the prep routine but volumes are not exceptionally high. For sites processing substantially larger quantities across a shift, a higher-capacity model would be worth considering.

If you would like to talk through your prep volumes or how this fits into your kitchen layout, we are happy to help you make the right choice.

The Sammic PI-30 is an electric batch potato peeler designed for continuous use in commercial prep kitchens. It works by tumbling produce against abrasive-lined chamber walls and a removable base plate, removing skins through friction rather than cutting. Beyond potatoes, it handles a range of root vegetables, making it a practical multi-purpose machine across daily prep routines.

In a busy prep environment, the PI-30 earns its place through consistency and reliability under repeated daily use. The abrasive lining across both the chamber walls and the base plate ensures even coverage across a full load, which reduces the amount of hand-finishing required and keeps prep moving at a steady pace. The built-in cycle timer — running up to six minutes — allows operators to adjust peeling time to suit different produce types and varying peel thicknesses, which is a genuine practical advantage when the menu extends beyond standard white potatoes.

Several design details are worth noting from an operational standpoint:

• Removable abrasive base plate simplifies cleaning and can be replaced independently when worn
• IP65-rated waterproof control board improves reliability in wet prep environments
• Electrically operated water inlet valve with non-return air break supports controlled, hygienic water flow
• Liftable polycarbonate cover with locking safety device prevents access during operation
• Aluminium door with hermetic seal and safety interlock supports food safety compliance

The control panel is straightforward — on/off push buttons with minimal complexity — which keeps training requirements low and reduces the risk of operator error during a pressured prep shift. A separate stand is available where benchtop installation is not practical for the kitchen layout.

On the installation side, the PI-30 requires a mains electrical supply and a plumbed water connection with drainage. It is a machine of meaningful weight, so access and positioning should be considered during planning. It is not suited to mobile or temporary kitchen setups where fixed services are unavailable.

The PI-30 is well suited to restaurants, hotels, pub kitchens, and contract catering operations where potato and root vegetable prep is a regular part of service. It represents a practical step up from entry-level machines for operations running meaningful daily volumes. Kitchens with significantly higher throughput demands may find a larger-capacity model a better fit, while sites with only occasional peeling requirements may find a smaller unit a more proportionate investment.

If you are unsure whether the PI-30 matches your kitchen's prep volumes and workflow, we are happy to talk it through before you commit.

The Sammic PI-20 is a batch-load potato rumbler designed for commercial kitchens where peeling root vegetables is a regular, high-volume part of the daily prep routine. It works by tumbling produce against an abrasive silicon carbide-lined chamber — the base plate and walls strip skin evenly and consistently without manual effort. Beyond potatoes, it handles other root vegetables including carrots and beetroot, making it a practical piece of kit in a dedicated veg prep area.

In a working kitchen, the PI-20 earns its place through reliable throughput and consistent output across repeated batches. It removes the manual peeling burden during prep shifts, freeing staff for higher-value tasks, and the abrasive-lined chamber is built to withstand the sustained daily use typical of a busy veg section. The aluminium body holds up well in the wet, heavy-use conditions that come with the territory.

A few design details are worth noting from an operational standpoint:

• IP65-rated waterproof control board — reliable where splashing is routine
• Liftable polycarbonate cover with locking mechanism and safety interlock — safe loading and unloading
• Hermetically sealed aluminium door — prevents operation unless properly closed
• Removable abrasive base plate — straightforward to clean and replace when worn
• Built-in timer (0–6 minutes) — consistent peel cycles without constant supervision

The machine requires a mains water connection, as continuous water flow is integral to the peeling process. An electrically operated valve with a non-return air break controls the supply, so a suitable water inlet and drainage point close to the installation position is essential. An optional stand is available separately and is worth considering both for working-height ergonomics and to allow waste water to drain freely beneath the unit.

The PI-20 is well suited to pub kitchens, hotel operations, schools, care homes, and contract catering sites where potato and root vegetable prep forms a regular part of the daily workload. For sites running near-continuous peeling cycles or processing considerably larger volumes, a higher-capacity machine may be a better fit. For smaller or lower-frequency operations, a reduced-capacity model may be more proportionate.

If you'd like to talk through whether the PI-20 suits your prep volumes or have questions about water and drainage requirements before committing, we're glad to help you work it out.

The Sammic PI-10 is a commercial electric potato peeler designed for repeated daily use in busy prep environments. It handles 10kg of produce per cycle using an abrasive-lined chamber and base plate to peel potatoes and other root vegetables evenly across the full load. The result is a cleaner peel with less hand-finishing than manual methods or lower-quality machines typically require.

Where potato prep represents a genuine bottleneck during prep shifts, a machine at this capacity earns its place. Kitchens serving pub menus, school canteens, staff restaurants, and contract catering operations will find the throughput well suited to moderate to high daily volumes. The integrated timer allows operators to set consistent cycle times, which helps standardise results across different staff and shifts — a practical advantage in kitchens where prep is shared across a team.

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

• IP65-rated waterproof control board, reliable in wet prep environments
• 0–6 minute integrated timer for consistent, repeatable peel cycles
• Removable abrasive base plate, straightforward to clean and replace over time
• Polycarbonate cover with safety interlock, preventing operation when open
• Aluminium door with hermetic seal, containing water and debris during the cycle

Installation requires a mains cold water connection via the electrically operated inlet valve, which incorporates a non-return air break. This is worth accounting for when planning the machine's position relative to your sink or drainage point. An optional stand is available separately and is worth considering where bench space is limited or drainage alignment is a practical constraint.

The PI-10 is well suited to kitchens with consistent, moderate to high daily prep demands. For sites with significantly larger throughput requirements, a higher-capacity model may be the more appropriate choice. Equally, if prep volumes are modest, a smaller unit could be a more proportionate fit.

If you'd like to talk through whether the PI-10 suits your prep volumes or installation layout, the team is happy to help.

The Sammic GAE-350 is a gear-driven automatic electric slicer with a 350mm blade and a motorised carriage system driven by two independent motors — one for the blade, one for the carriage. This separation allows the machine to run through slicing cycles continuously without the operator feeding each pass manually, which makes a meaningful difference when volume is sustained over a long session.

In practice, this type of slicer earns its place in operations where slicing is a regular, high-volume task rather than an occasional one. Delicatessen counters, hotel banqueting and breakfast preparation teams, butchery sections, and production catering kitchens are the environments where the GAE-350 performs consistently. The gear-driven mechanism and life-lubricated carriage bearings are built for repeatable, reliable use across extended slicing runs, and the anodised aluminium construction holds up well under the daily demands of a working commercial kitchen.

From an operational standpoint, the key practical advantages are:

• Automatic motorised carriage removes the need for continuous manual operation during extended runs
• Built-in precision sharpener maintains blade condition without additional tooling
• Adjustable carriage run length accommodates varying product sizes, reducing reset time mid-session
• Slice counter supports portion control and production planning across a service
• Carriage lock and blade removal tool make end-of-day cleaning more thorough and manageable

The GAE-350 requires a standard single-phase electrical supply and a stable, level work surface with adequate clearance around the unit for safe product loading. The ventilated motor housing supports prolonged use, but rear clearance for airflow should not be overlooked. A dedicated slicer stand or a solid, heavy-duty bench is strongly advisable given the unit's weight and vibration during operation. Daily cleaning — covering the blade guard, ring guard, and carriage — needs to be factored into your end-of-service routine and should not be rushed.

This slicer is well suited to mid-to-high-output kitchens where consistent slice quality across large volumes matters or where manual slicing has become a bottleneck in production. Where slicing is light or infrequent, a manual or semi-automatic model represents a more proportionate investment. At the other end of the scale, operations running continuous high-throughput production lines may find a heavier-duty model a better long-term fit for their output requirements.

If you are weighing up whether the GAE-350 is the right fit for your service volume and setup, our team is glad to talk it through with you.

The Sammic AG-20 is a freestanding commercial vertical kebab grill designed for continuous spit cooking in a busy service environment. Three vertically arranged spread burners deliver heat evenly across the full length of the spit, which supports consistent cooking results at full load rather than the uneven browning that can occur with simpler single-burner designs. The unit accepts up to 20 kg on the spit and runs on either natural gas or LPG, giving operators flexibility depending on the supply available on site.

In a working kebab or döner operation, the spread burner arrangement comes into its own during sustained lunch and evening services. Heat distribution from top to bottom stays consistent even when the spit is fully loaded, which matters when you are shaving product continuously and need the meat column to cook through evenly. Independent control of each burner allows operators to adjust the heat profile or reduce output during quieter periods, which has a practical effect on gas consumption over the course of a day.

Practical features that translate directly into operational value:

• Thermomagnetic safety valves on each burner provide individual flame-failure protection as standard
• Top-mounted motor stays clear of dripping fat, supporting a longer service life
• Motor positioning means no load weight transfers onto it, keeping rotation smooth and consistent
• High-temperature resistant protective grid included as standard
• Stainless steel construction throughout aids hygiene and durability in a fat-heavy, high-heat environment

This is a gas appliance requiring connection to a compliant natural gas or LPG supply, with installation carried out by a Gas Safe registered engineer in line with current UK regulations. Extraction is a firm requirement rather than a recommendation — a vertical kebab grill produces significant heat, smoke, and fat vapour, and the unit must be sited beneath a suitable extraction canopy. Allow adequate clearance around the unit for safe operation and routine cleaning access.

The AG-20 is well suited to kebab shops, Turkish and Middle Eastern restaurants, fast-casual takeaways, and similar operations where vertical spit cooking is central to the menu. It works comfortably as a standalone unit in a small to mid-sized kitchen. Operations running very high volumes or extended continuous service hours may find a heavier-duty model from the range better matched to their throughput — it is worth a conversation if you are unsure where your operation sits.

If you would like to talk through whether the AG-20 is the right fit for your kitchen and service pattern, the team is happy to help before you commit.

The Sammic AG-30 is a free-standing commercial gas kebab spit grill built for continuous service in takeaways, kebab shops, and restaurant kitchens where doner or gyros is a regular menu item. It operates on either natural gas or LPG and uses four vertical spread burners to deliver even heat along the full height of the spit, reducing the cool zones and uneven cooking that affect product consistency and slow service.

Each burner operates independently, which has real practical value across a trading day. During quieter periods, operators can reduce output across unused burners rather than running the full assembly unnecessarily. When service picks up, all four can be brought back to full output quickly. That kind of flexibility suits operations where trade varies significantly between lunch, afternoon, and evening service.

Several design decisions contribute to long-term reliability in a grease-heavy kitchen environment:

• Independent thermomagnetic safety valves on each burner provide individual flame-failure protection
• A high-temperature resistant protective grid shields the burner assembly during service
• The motor is mounted at the top of the unit, keeping it away from dripping fat — a common cause of premature motor failure on other designs
• Top-mounting also means the spit load is not carried through the motor, supporting smoother rotation over time
• Stainless steel construction throughout supports cleaning in a high-grease environment

Installation requires a correctly matched gas supply — natural gas and LPG versions are not interchangeable on site, so the right variant must be confirmed before ordering. The AG-30 should be positioned beneath a suitable extraction canopy with adequate clearance around the unit. All gas connection work should be carried out by a Gas Safe registered engineer.

The AG-30 is well suited to operations with a steady to high demand for kebab service. Sites running extended hours at very high volume may be better served by a heavier-duty unit, while smaller operations with lighter or occasional demand may find a more compact model a more practical fit for their throughput and kitchen footprint.

If you would like to talk through gas type, extraction requirements, or whether this unit is the right scale for your kitchen, the team is happy to help before you commit to an order.

The Sammic AG-40 is a vertical gas kebab burner built for commercial kitchens where doner kebab is a regular or high-volume menu item. Four spread burners run the full height of the unit, delivering consistent heat across the entire meat column — reducing the hot spots and uneven cooking that can affect yield, texture, and plate consistency during a busy service.

In continuous operation the AG-40 performs reliably across extended service periods. Each burner adjusts independently, giving operators practical control over heat distribution as the spit reduces in size through service — useful for managing the latter stages without overcooking the outer layers. Every burner is fitted with a thermomagnetic safety valve that cuts the gas supply automatically if the flame goes out, an important safeguard for any open-flame appliance in a working kitchen.

Several design decisions are worth noting from an operational standpoint:

• Motor positioned at the top of the unit, away from fat drip, supporting longer working life
• Zero load on the motor shaft for smooth, consistent rotation across long services
• High-temperature resistant protective grid fitted as standard
• Compatible with both natural gas and LPG supplies
• Stainless steel construction throughout for ease of cleaning and durability

Installation requires a natural gas or LPG connection carried out by a Gas Safe registered engineer. As with any open-flame appliance, adequate extraction or canopy ventilation must be in place. The unit is freestanding and should be sited on a stable, heat-resistant surface with appropriate clearances to walls and surrounding equipment.

The AG-40 is well suited to kebab houses, Turkish and Middle Eastern restaurants, and takeaways where vertical kebab forms a core part of the menu. It handles consistent throughput across normal service volumes comfortably. Operations running very high covers across extended double shifts, or those needing to hold larger meat columns, may benefit from considering a higher-capacity unit with additional burners.

If you are unsure whether this model matches your service volume or want to talk through gas supply and extraction requirements, our team is glad to help you work it out before you order.

The Sammic SE-410 is a chamber vacuum packaging machine designed for regular, high-throughput use in professional kitchen environments. Where older timer-based machines require the operator to estimate a cycle duration, the SE-410 uses a precision sensor and microprocessor to measure and control the vacuum level directly. The operator sets an exact vacuum percentage, which removes guesswork and produces consistent, repeatable results across different bag sizes and product types.

In a working prep kitchen, that consistency matters. Whether the team is portioning raw proteins, packaging prepared sauces, or sealing goods for sous vide cookery, the machine behaves predictably across repeated cycles. The stainless steel chamber and body are well suited to the demands of a busy kitchen, and the Busch pump — fitted with a double seal system — is a recognised workhorse in commercial vacuum packaging, known for reliable performance under sustained daily use.

Practical advantages for kitchen operators include:

• Sensor-controlled vacuum removes time-setting trial and error across bag types
• Preset vacuum levels for liquids reduce the risk of splashing during the seal cycle
• Double sealing bar delivers a robust, consistent seal across wide bag formats
• Stainless steel construction supports hygiene standards and long-term durability
• Reliable sealing extends product shelf life and supports portion control workflows

The SE-410 is a substantial piece of equipment and should be positioned on a stable, level surface with adequate bench or floor space to accommodate the chamber and lid swing. As with all chamber vacuum packers, correct product placement within the chamber — particularly for wet or liquid-containing items — is important to achieving a clean, reliable seal.

This model is well suited to independent restaurants, hotel kitchens, deli and charcuterie operations, and catering prep facilities with regular daily packaging requirements. For sites running continuous high-volume packaging, a larger or dual-pump machine may offer better throughput. Lighter-use operations may find a smaller entry-level chamber packer more proportionate to their needs.

If you would like to talk through whether the SE-410 fits your workflow, bag sizes, or daily production volumes, the team is happy to help you work it out before committing.

The Sammic SE-604 is a countertop chamber vacuum packaging machine built for routine, demanding use in professional kitchens. Unlike external suction sealers, the entire bag sits inside a sealed stainless steel chamber. The machine evacuates air to a controlled level, applies a heat seal across the bag, then releases the lid — producing a consistent, reliable result that external sealers cannot match. For kitchens where vacuum packing is a daily part of prep, a chamber machine is the standard and appropriate tool.

What sets the SE-604 apart from lighter-duty equipment is how it manages varied workloads without constant operator intervention. Vacuum level is controlled by a microprocessor-driven pressure sensor rather than a fixed timer, so the machine reads actual conditions inside the chamber on each cycle. In practice this means consistent results across different bag sizes and food types without manual adjustment between runs. Dual sealing bars running across both axes of the chamber apply a double seal on every cycle, reducing the likelihood of bag failures during storage, chilling, or transport.

For kitchens integrating this machine into a regular prep workflow, the practical advantages include:

• Sensor-controlled vacuum levels adjustable per product type, from a light seal to near-full evacuation
• Pre-set liquid mode reduces spillage risk when packing stocks, sauces, and marinated items
• Busch-manufactured pump supporting reliable performance over extended daily use
• Full stainless steel construction throughout, suited to commercial hygiene requirements
• Double sealing bars on both axes for a consistently secure seal on every cycle

As a countertop unit, the SE-604 needs a stable, level surface and a standard electrical supply. Operators should allow bench space not only for the machine itself but for the preparation work that surrounds each packing session. Given the weight typical of chamber vacuum packers at this specification, it is best treated as a fixed piece of kit rather than equipment that moves between stations regularly.

The SE-604 is well suited to restaurant and hotel kitchens running sous vide programmes, butchery and fishmonger operations, and central production units managing batch preparation and extended shelf life. For sites with very high daily cycle volumes, or where a larger chamber opening would meaningfully improve throughput, a heavier-duty model in the range may be worth considering. For lower-frequency use or smaller-scale operations, a more compact chamber machine may be a better fit without the additional footprint.

If you are weighing up which specification suits your prep volumes and kitchen workflow, our team is happy to talk it through.

140 - 190 mm high feet to fit all Sammic glass- and dishwashers.