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Sammic
Sammic SmartVide 7 Immersion Circulator Sous Vide
£731.00(£877.20 inc VAT)
Delivery Information
Price Match
The Sammic SmartVide 7 is a commercial immersion circulator designed for precise, low-temperature sous vide cooking. It clips to an external container — gastronorm tank, stock pot, or dedicated water bath — and maintains water temperature with a high degree of accuracy throughout a cook cycle. Unlike a self-contained water bath, the circulator format gives operators flexibility over bath size and allows the unit to move between stations or sites as needed.
In a working kitchen, that consistency is where sous vide cooking earns its place. Proteins can be held at an exact target temperature for extended periods without the risk of overcooking, which is particularly useful during pre-service preparation and for batch cooking ahead of a busy service. The SmartVide 7 is well suited to operations that cook proteins to order using the two-stage method — vacuum-seal and cook in advance, then finish to order on the pass — reducing pressure on the hot section during peak hours.
From a practical standpoint, the unit offers a number of features that suit commercial kitchen workflows:
- Storage for up to 20 cooking programmes, supporting recipe standardisation across a team
- Bluetooth connectivity enabling HACCP data to be exported or printed at the end of each cycle
- Optional core probe for centre-temperature monitoring during a cook
- Portable design with an ergonomic handle, allowing easy transfer between containers
- Full-colour TFT display with straightforward four-button operation
Installation is straightforward — the unit requires only a mains electrical supply and a suitable container with adequate water volume. There are no fixed plumbing or gas connections. The container itself is not included and will need to be sourced separately; for larger batch volumes, a purpose-built polycarbonate tank with a lid is worth considering to reduce evaporation during long cooks. The unit should not be operated dry, and water level should be checked on extended cook programmes.
The SmartVide 7 is a practical choice for restaurants, hotel kitchens, and catering operations that want to build sous vide into their regular production without committing to a fixed water bath installation. It handles the demands of regular professional use and is portable enough to be practical in sites with limited dedicated bench space. For very high-volume production environments running multiple large batches simultaneously, a fixed water bath or multiple circulator setup may be worth considering instead.
If you're weighing up whether this model suits your service volume or batch sizes, the team is happy to talk through the options before you commit.
Frequently asked questions
What container does the SmartVide 7 need to operate?
The SmartVide 7 clips to any suitable external container — a gastronorm tank, stock pot, or purpose-built polycarbonate bath — rather than including one built in. For extended or large-batch cooks, a lidded polycarbonate tank is worth using to limit evaporation and maintain water level throughout the programme.
Is the SmartVide 7 suitable for daily high-volume production?
It handles regular commercial use well and is designed for the demands of professional kitchens. For operations running several large simultaneous batches — for example a central production kitchen or high-volume catering unit — it may be worth discussing whether a fixed water bath or a multi-unit setup would better suit the throughput required.
How does the HACCP functionality work in practice?
Via Bluetooth, the SmartVide 7 can connect to a compatible device to export or print a log of cooking results — time, temperature, and cycle data — at the end of each cook. This supports food safety record-keeping without manual logging, which is useful for kitchens operating under formal HACCP plans.
Size and weight
- External width
- 124 mm
- External depth
- 140 mm
- External height
- 360 mm
- Weight
- 3.6 kg
- Crated size
- 440 x 190 x 310 mm
- Crated weight
- 5.5 kg
Capacity and performance
- Cycle time
- 1' - 99 h
- Display precision
- 0.01ºC
- Range
- 5ºC - 95ºC
- Permissible ambient temperature
- 5ºC - 40ºC
- Resolution
- 1'
- Maximum container capacity
- 56 l
- Submergible part dimensions
- 117 mm x 110 mm x 147 mm
Power and energy
- Power rating
- 2 kW
£731.00(£877.20 inc VAT)
£731.00(£877.20 inc VAT)
The Sammic SmartVide 7 is a commercial immersion circulator designed for precise, low-temperature sous vide cooking. It clips to an external container — gastronorm tank, stock pot, or dedicated water bath — and maintains water temperature with a high degree of accuracy throughout a cook cycle. Unlike a self-contained water bath, the circulator format gives operators flexibility over bath size and allows the unit to move between stations or sites as needed.
In a working kitchen, that consistency is where sous vide cooking earns its place. Proteins can be held at an exact target temperature for extended periods without the risk of overcooking, which is particularly useful during pre-service preparation and for batch cooking ahead of a busy service. The SmartVide 7 is well suited to operations that cook proteins to order using the two-stage method — vacuum-seal and cook in advance, then finish to order on the pass — reducing pressure on the hot section during peak hours.
From a practical standpoint, the unit offers a number of features that suit commercial kitchen workflows:
- Storage for up to 20 cooking programmes, supporting recipe standardisation across a team
- Bluetooth connectivity enabling HACCP data to be exported or printed at the end of each cycle
- Optional core probe for centre-temperature monitoring during a cook
- Portable design with an ergonomic handle, allowing easy transfer between containers
- Full-colour TFT display with straightforward four-button operation
Installation is straightforward — the unit requires only a mains electrical supply and a suitable container with adequate water volume. There are no fixed plumbing or gas connections. The container itself is not included and will need to be sourced separately; for larger batch volumes, a purpose-built polycarbonate tank with a lid is worth considering to reduce evaporation during long cooks. The unit should not be operated dry, and water level should be checked on extended cook programmes.
The SmartVide 7 is a practical choice for restaurants, hotel kitchens, and catering operations that want to build sous vide into their regular production without committing to a fixed water bath installation. It handles the demands of regular professional use and is portable enough to be practical in sites with limited dedicated bench space. For very high-volume production environments running multiple large batches simultaneously, a fixed water bath or multiple circulator setup may be worth considering instead.
If you're weighing up whether this model suits your service volume or batch sizes, the team is happy to talk through the options before you commit.
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