Sammic SVC-28 Unstirred Digital Bath product image

Sammic

Sammic SVC-28 Unstirred Sous Vide Digital Water Bath

SKU: 5170008

£831.00(£997.20 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 1
  • In the event of equipment failure an engineer will be sent for an onsite repair 1
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur

The Sammic SVC-28 is a digitally controlled, unstirred water bath designed for precision low-temperature cooking in a commercial kitchen. It holds water at a stable, user-set temperature throughout a programmed cook cycle, making it a dependable tool for sous vide preparation of meat, fish, poultry, and vegetables. Unlike circulating immersion setups, this is a static bath — there is no pump-driven water movement, and temperature consistency relies on the heating element and the thermal mass of the water itself.

In a working kitchen, the SVC-28 fits naturally into prep-ahead workflows where proteins or vegetables are vacuum-sealed and held at a precise temperature over an extended period. The wide timer range accommodates everything from shorter fish cooks to overnight protein preparation, giving kitchen teams flexibility in their build-ahead schedules without the need for constant monitoring. At the end of the set programme, the unit signals completion with an audio and visual alert, then continues to hold at the set temperature — a practical consideration in kitchens where staff cannot always respond immediately.

Practical benefits for kitchen operators include:

  • Consistent texture and tenderness results across batch preparation of proteins
  • Programme settings retained in memory after power loss, reducing reset time during service
  • End-of-cycle alert with continued temperature hold, lowering the risk of overcooking
  • Straightforward digital controls that require minimal training for kitchen staff
  • No plumbing required — standard electrical connection only

As an unstirred bath, the SVC-28 requires only a standard electrical supply and a stable, level surface capable of supporting the filled unit. It should be positioned where staff can load and unload bags safely during prep. It is worth noting that without water circulation there can be minor temperature variance across the bath volume compared to a circulated system. For most sous vide applications this is not a practical concern, but it is worth considering if you regularly work with very large or dense loads where thermal uniformity across the full bath is critical.

The SVC-28 is well suited to restaurants, hotel kitchens, and contract caterers looking to introduce or expand sous vide preparation without committing to a larger circulated system. It works best where batch sizes are moderate and a static bath meets the precision requirements of the menu. Operations running continuous or high-volume sous vide programmes, or those with specific uniformity requirements across large loads, may find a circulated or higher-capacity bath a better fit.

If you would like to talk through whether an unstirred bath suits your prep volumes and workflow, or how sous vide fits alongside your existing kitchen setup, the team is happy to have that conversation before you commit.

Frequently asked questions

Is an unstirred water bath suitable for a busy restaurant kitchen?

For most restaurant prep workflows — batch cooking proteins, fish, or vegetables ahead of service — an unstirred bath performs reliably and consistently. Where it requires more consideration is in very high-volume operations running large or dense loads continuously, as a static bath can exhibit minor temperature variance across the water volume compared to a circulated system. If that describes your kitchen, it is worth discussing whether a circulated setup would serve you better.

What are the installation requirements for the SVC-28?

The SVC-28 requires only a standard electrical supply and a stable, level surface capable of supporting the unit when filled with water. There is no plumbing connection needed, which makes it straightforward to position within an existing kitchen without significant installation work.

How does the SVC-28 fit into a prep-ahead kitchen workflow?

The unit is well suited to kitchens that build components ahead of service — vacuum-sealed proteins or vegetables can be loaded at the start of a prep shift and held precisely at temperature until needed, with the audio and visual alert signalling when the programme is complete. The continued hold function means the bath keeps items at the correct temperature even if staff are occupied elsewhere when the timer finishes.
Sammic SVC-28 Unstirred Sous Vide Digital Water Bath

£831.00(£997.20 inc VAT)

£831.00(£997.20 inc VAT)

The Sammic SVC-28 is a digitally controlled, unstirred water bath designed for precision low-temperature cooking in a commercial kitchen. It holds water at a stable, user-set temperature throughout a programmed cook cycle, making it a dependable tool for sous vide preparation of meat, fish, poultry, and vegetables. Unlike circulating immersion setups, this is a static bath — there is no pump-driven water movement, and temperature consistency relies on the heating element and the thermal mass of the water itself.

In a working kitchen, the SVC-28 fits naturally into prep-ahead workflows where proteins or vegetables are vacuum-sealed and held at a precise temperature over an extended period. The wide timer range accommodates everything from shorter fish cooks to overnight protein preparation, giving kitchen teams flexibility in their build-ahead schedules without the need for constant monitoring. At the end of the set programme, the unit signals completion with an audio and visual alert, then continues to hold at the set temperature — a practical consideration in kitchens where staff cannot always respond immediately.

Practical benefits for kitchen operators include:

  • Consistent texture and tenderness results across batch preparation of proteins
  • Programme settings retained in memory after power loss, reducing reset time during service
  • End-of-cycle alert with continued temperature hold, lowering the risk of overcooking
  • Straightforward digital controls that require minimal training for kitchen staff
  • No plumbing required — standard electrical connection only

As an unstirred bath, the SVC-28 requires only a standard electrical supply and a stable, level surface capable of supporting the filled unit. It should be positioned where staff can load and unload bags safely during prep. It is worth noting that without water circulation there can be minor temperature variance across the bath volume compared to a circulated system. For most sous vide applications this is not a practical concern, but it is worth considering if you regularly work with very large or dense loads where thermal uniformity across the full bath is critical.

The SVC-28 is well suited to restaurants, hotel kitchens, and contract caterers looking to introduce or expand sous vide preparation without committing to a larger circulated system. It works best where batch sizes are moderate and a static bath meets the precision requirements of the menu. Operations running continuous or high-volume sous vide programmes, or those with specific uniformity requirements across large loads, may find a circulated or higher-capacity bath a better fit.

If you would like to talk through whether an unstirred bath suits your prep volumes and workflow, or how sous vide fits alongside your existing kitchen setup, the team is happy to have that conversation before you commit.