Sous Vide Machines

These stainless steel heated tanks are purpose-built accessories for the Sammic SmartVide XL immersion circulator. Rather than relying solely on the circulator to bring a full tank of water up to temperature, the tank's integrated heating element works in conjunction with the SmartVide XL unit to reach the target temperature more quickly. This is particularly relevant when cooking from chilled or frozen, where a standard unheated bath can take a significant amount of time to stabilise.

In a busy kitchen environment, that reduction in warm-up time has a direct impact on service planning. Operators running extended sous vide programmes overnight or during prep windows will find the combined system more predictable — less time waiting for the bath to reach temperature means more consistent scheduling and fewer delays at the start of service. The intelligent interaction between the tank and the SmartVide XL circulator allows the system to optimise heating across both heat sources, rather than simply running them independently.

A few practical points worth noting before purchasing:

• Compatible with the Sammic SmartVide XL immersion circulator only — the circulator must be ordered separately
• The 120P variant includes a filling tap as standard, which is useful where direct plumbing-in is preferred
• All tanks include a drain key for controlled emptying
• Stainless steel construction throughout, suitable for the demands of daily commercial kitchen use

These tanks are best suited to kitchens already running or planning to run a SmartVide XL setup, particularly where throughput of chilled or frozen product makes fast temperature recovery a priority. If you're new to sous vide or unsure which tank capacity fits your service volume, it's worth having a conversation with us before ordering.

The Sammic 120P is a stainless steel heated water bath tank designed to work in direct conjunction with the Sammic SmartVide XL immersion circulator. Rather than relying solely on the circulator to bring a large volume of water up to temperature, the tank's integrated heating element works alongside the SmartVide XL through an intelligent control connection, allowing the system to reach the target temperature more quickly and with greater consistency.

In a busy kitchen, this matters most when loading the bath with very cold or frozen product — situations where a standard unheated tank would lose significant temperature and require a long recovery period before cooking can begin in earnest. The heated tank addresses this directly, maintaining tighter control over water temperature throughout the cooking cycle and reducing the lag between loading and achieving stable conditions.

The integrated hinged lid serves two practical purposes: it reduces steam emissions across the kitchen pass, and it limits heat loss from the water surface, which in turn reduces the energy required to maintain temperature over extended cook times. A filling tap and drain key are included as standard, keeping the setup and changeover process straightforward during service.

• Faster temperature recovery when loading chilled or frozen product
• Hinged lid reduces steam and retains heat during long cook cycles
• Intelligent connection to SmartVide XL for optimised heating
• Filling tap and drain key included for practical day-to-day use
• Stainless steel construction suited to demanding kitchen environments

This tank is well suited to kitchens already running — or planning to run — the Sammic SmartVide XL as their primary sous vide unit, and where cooking from frozen or high-volume batch cooking is part of the regular workflow. The SmartVide XL immersion circulator is required separately and must be compatible with this tank model. If you are building out a sous vide setup from scratch or are unsure whether this tank suits your volume and workflow, the team is happy to talk through the options before you commit.

The Sammic heated tank is a purpose-built water bath designed to work in conjunction with the SmartVide X and XL immersion circulators. Rather than relying solely on the circulator to bring a cold or room-temperature water mass up to the target cooking temperature, the tank itself contributes active heating — significantly reducing the time it takes to reach the set point before service begins.

In a busy kitchen, this matters most when cooking from chilled or frozen. Loading a large volume of frozen protein into an unheated water bath can drag temperatures down considerably, extending cook times and disrupting service schedules. The integrated heating element in this tank helps maintain thermal stability under those conditions, supporting more consistent and predictable results across a batch.

A few practical points worth noting:

• Constructed from stainless steel throughout, suitable for continuous professional use
• Supplied with a spacer base that lifts product off the tank floor, allowing water to circulate beneath and around it for more even cooking
• Controlled directly via the connected SmartVide X or XL circulator — no separate controls to manage
• The immersion circulator is sold separately and must be ordered in addition to this tank

This tank is well suited to kitchen operations already running the SmartVide X 28P circulator and looking to improve temperature recovery times or work more reliably with frozen product. It is not a standalone cooking unit and requires a compatible Sammic SmartVide circulator to function.

If you are building out a sous vide setup or expanding an existing one and want to talk through how this fits into your workflow, our team is happy to help you work through the options.

This is a purpose-built insulated tank designed to work with Sammic's SmartVide range of immersion circulators. Constructed in stainless steel, it provides a contained, thermally efficient water bath environment for sous vide cooking, holding the GN 2/3 format and suited to smaller-scale production where bench space or workflow volume dictates a more compact setup.

In a working kitchen, consistent water temperature is fundamental to sous vide results. The insulated construction helps the circulator maintain its target temperature with less energy expenditure, which matters during extended cook cycles common in prep-ahead and cook-chill operations. The GN 2/3 format keeps the footprint manageable and makes it practical for kitchens running sous vide as part of a broader cooking programme rather than as a dedicated high-volume station.

• Stainless steel construction — robust, hygienic, and easy to clean down
• Insulated walls help maintain stable water temperature throughout long cook cycles
• GN 2/3 format fits neatly into standard prep and pass environments
• Compatible with the Sammic SmartVide immersion circulator range
• Compact without a tap — practical for sites where draining via lift-out is acceptable

It is worth noting that this compact tank does not include a tap, so water removal is by lifting rather than draining in place. For operations processing larger batch volumes or running extended overnight cooks, one of the larger tank formats in the Sammic range — the GN 1/1 or GN 2/1 — will be better suited. Lids are sold separately and are worth considering for any extended or overnight cook programme to reduce evaporation and maintain temperature stability.

This tank works well for smaller restaurants, hotel kitchens running portion-controlled proteins, or development kitchens exploring sous vide techniques without committing to a full dedicated bath setup. If you are unsure whether the GN 2/3 suits your production volumes or how it fits alongside your existing SmartVide circulator, we are happy to talk it through before you order.

This stainless steel lid is designed specifically for use with Sammic SmartVide insulated tanks in the 2/1 gastronorm format. It sits over the tank during cooking to reduce water evaporation, which is particularly relevant during long, unattended sous vide cycles where water loss can affect temperature consistency and require manual topping up.

In a busy kitchen running extended overnight or multi-hour cooks, keeping the tank covered is straightforward best practice. Evaporation management becomes more important the longer the cook, and a well-fitted lid reduces the need for intervention during service prep. The lid is compatible with 2/3, 1/1, and 2/1 standard gastronorm containers, as well as Sammic insulated tanks with tap and Sammic heated tanks, giving it reasonable flexibility across different setups in the Sammic range.

• Reduces water evaporation during prolonged sous vide cooks
• Stainless steel construction — durable and straightforward to clean
• Compatible with 2/3, 1/1, and 2/1 GN containers and Sammic insulated and heated tanks
• Fitted handle for safe, controlled removal during and after cooking

This is a practical accessory rather than essential equipment on its own — its value is most apparent in kitchens running long cook cycles, high-volume batch cooking, or operating SmartVide units overnight. If you are using a smaller tank configuration or a different Sammic model, it is worth confirming compatibility before ordering.

If you are unsure whether this lid matches your existing Sammic setup, the team is happy to check before you commit to a purchase.

This lid is designed for use with Sammic SmartVide insulated tanks, specifically the 120P model. Its purpose is straightforward: to cover the water bath during sous vide cooking, reducing evaporation and helping to maintain a stable thermal environment throughout what are often extended cook cycles.

In a working kitchen, long sous vide runs — overnight holds or multi-hour proteins — can lead to significant water loss from an uncovered tank. That evaporation affects both the water level and temperature consistency, which in turn affects cooking results. A well-fitting lid addresses both concerns without adding complexity to the workflow. The stainless steel construction holds up to the heat and humidity of a busy kitchen environment without warping or degrading over time.

Practically, this lid is compatible with standard 2/3, 1/1, and 2/1 gastronorm containers as well as Sammic insulated tanks fitted with a tap and Sammic heated tanks, which gives it flexibility across different service configurations. The integrated handle keeps handling straightforward during service.

• Reduces water evaporation during long sous vide cook cycles
• Helps maintain consistent bath temperature throughout cooking
• Compatible with GN 2/3, 1/1, and 2/1 container formats
• Suits Sammic insulated tanks with tap and heated tank variants
• Stainless steel construction for durability in commercial use

This is a purpose-made accessory for operators already running Sammic SmartVide equipment. If you are unsure whether this lid is compatible with your specific tank or setup, the team is happy to confirm before you order.

This insulated tank is designed to work alongside Sammic's SmartVide range of immersion circulators. Built from stainless steel and sized to GN 1/1 format, it provides a stable, purpose-made vessel for sous vide cooking rather than relying on an improvised or uninsulated container. The insulated construction helps reduce heat loss, which in turn reduces the workload on the circulator and supports more consistent temperature holding throughout a cook cycle.

In a working kitchen, temperature stability matters more than many operators initially appreciate. An uninsulated vessel loses heat at the edges and surface, forcing the circulator to work harder and creating minor temperature fluctuations that can affect results with precision-dependent proteins. This tank addresses that directly. The stainless steel construction is practical for a commercial environment — robust, easy to clean, and suited to the rigours of daily service.

Practical benefits for kitchen operations include:

• Insulated walls reduce heat loss and support stable water temperature
• GN 1/1 format integrates neatly into standard kitchen workflows and storage
• Stainless steel construction is durable and straightforward to clean
• Designed specifically for use with the Sammic SmartVide circulator range
• Reduces energy demand on the circulator by minimising ambient heat loss

The GN 1/1 size suits mid-volume production — appropriate for restaurants, hotel kitchens, and catering operations running regular sous vide programmes. For higher-output sites cooking large batch volumes simultaneously, a larger tank may be worth considering. Lids are sold separately and are worth factoring into any purchase, particularly where long cook cycles are involved, as they further reduce evaporation and heat loss. The tank does not include a tap on this size variant; this is worth noting if drainage convenience is a priority in your setup.

If you are building out a sous vide setup or adding capacity to an existing one and want to make sure the tank, circulator, and workflow all fit together properly, we are happy to talk it through before you order.

This insulated stainless steel tank is designed specifically for use with Sammic's SmartVide range of immersion circulators. At GN 2/1 format, it is the largest of the three available sizes in the range, offering a 56-litre capacity that makes it practical for kitchens running substantial sous vide production across a service period.

In a busy professional kitchen, temperature consistency is everything when cooking sous vide. The insulated construction helps retain heat more effectively than a bare tank, which in turn reduces the workload on the circulator and supports more stable water temperatures during extended cook cycles. For kitchens holding large batches of protein or running overnight cooks, this level of thermal stability makes a meaningful difference to consistency and energy efficiency.

Practical advantages for day-to-day operation include:

• Insulated walls help maintain water temperature with less energy draw from the circulator
• Stainless steel construction is durable and straightforward to clean
• GN 2/1 footprint allows high-volume batches in a single tank
• Compatible with the Sammic SmartVide immersion circulator range
• Fitted with a tap for controlled draining without lifting a full tank

It is worth noting that lids are sold separately — these are worth considering alongside the tank if you plan to run long or overnight cooks, as a lid will further reduce evaporation and heat loss. The tank itself requires a stable, level surface capable of supporting the weight when fully filled, and adequate space around the unit for safe access and drainage.

This tank is well suited to restaurants, hotel kitchens, and catering operations where sous vide forms a regular part of production. Kitchens with lighter or more occasional sous vide requirements may find the smaller GN 2/3 or GN 1/1 tanks within the same range more proportionate to their needs.

If you are unsure which tank size fits your production volumes, or whether the SmartVide setup is right for your kitchen, we are happy to talk it through.

The Sammic probe foam seal is a small but functionally important accessory for sous vide cooking. When a needle probe is inserted through the wall of a vacuum-sealed bag to monitor core temperature, the puncture point creates a path for air to enter, compromising the vacuum and potentially affecting the cook. This foam seal seats around the needle at the entry point, closing off that gap and allowing the bag to maintain its vacuum throughout the cooking process.

In a busy kitchen running multiple sous vide bags simultaneously, losing vacuum mid-cook is a practical problem — it can affect texture, cooking consistency, and food safety confidence. Having the correct seal in place means the probe can do its job without undermining the vacuum that sous vide depends on.

• Maintains bag vacuum when using a needle temperature probe
• Simple to use — seats around the probe at the insertion point
• Designed for use with Sammic sous vide equipment and compatible needle probes
• Helps preserve cook consistency and food safety confidence
• Reusable consumable that keeps probe monitoring practical in service

This is a straightforward consumable, but it is worth making sure you have the right seal for your probe diameter and bag type. If you are unsure whether this fits your current Sammic setup or probe specification, the team is happy to confirm compatibility before you order.

This needle probe is designed for use with Sammic's SmartVide range of immersion circulators and allows operators to monitor the core temperature of food throughout the cooking cycle, rather than relying solely on water bath temperature. It connects directly to compatible SmartVide units and feeds real-time core readings back to the circulator's display, giving chefs a more complete picture of what is happening inside the product.

In sous vide cookery, water bath temperature and food core temperature are not the same thing — particularly during the early stages of a cook or when larger portions or dense proteins are used. Being able to track core temperature directly removes guesswork and supports consistent, repeatable results across service periods. For kitchens running precision cookery at volume, that consistency matters.

Practical advantages of using the core probe include:

• Confirms safe core temperatures have been reached before service
• Supports HACCP records with accurate time-temperature data
• Reduces the risk of under-cooking dense or large-format cuts
• Improves consistency across batches during high-volume service
• Helps chefs develop reliable cook programmes based on real core data

The probe is compatible with SmartVide 5, 7, 9, X, and XL models. It is NSF-listed in combination with those units, which will matter to operators working under formal hygiene accreditation. The probe itself is straightforward to fit and remove, and should be cleaned in line with standard food contact utensil procedures after each use.

This probe is best suited to kitchens already running SmartVide immersion circulators where core temperature verification is part of the cooking process — whether for HACCP compliance, product development, or general quality control. It is a focused, single-purpose accessory rather than a general-use thermometer.

If you have questions about probe compatibility with your existing SmartVide setup, or want to understand how it fits into a wider sous vide workflow, our team is happy to talk it through.

The Sammic SmartVide 5 is a commercial immersion circulator designed for precise, low-temperature sous vide cooking. It clips to a container of water, circulates and heats that water to an exact, stable temperature, and holds it there for the duration of the cook — whether that is 45 minutes or 48 hours. The unit is portable and interchangeable between Celsius and Fahrenheit, and controlled via a four-button interface with a full-colour TFT display that keeps all relevant information visible at a glance.

In a working kitchen, sous vide cooking offers a practical advantage that goes beyond texture and flavour. Because the process is time- and temperature-controlled rather than attended, it frees up chef time during prep and service. Proteins can be brought to precise core temperatures and held safely, which makes batch cooking and staggered service far more manageable. The optional core probe adds another layer of precision for recipe standardisation, particularly useful where consistency across services or sites matters.

Key operational advantages of the SmartVide 5 include:

• Stores up to 20 cooking programmes for consistent, repeatable results
• Bluetooth connectivity allows HACCP cooking data to be exported or printed at the end of each cycle
• Robust stainless steel and fibre-glass reinforced construction suited to daily commercial use
• Portable design with ergonomic handle — can move between containers or locations easily
• Firmware updates available remotely, keeping the unit current without downtime

Installation is straightforward. The SmartVide 5 attaches to any suitably sized container — a gastronorm tank, a polycarbonate box, or a purpose-built vessel — so it does not require permanent installation or dedicated plumbing. It runs from a standard electrical supply. The appropriate container size will depend on your batch volumes; for very high-volume operations or continuous production kitchens, a larger or fixed water bath system may be worth considering alongside this unit.

The SmartVide 5 is well suited to restaurants, hotel kitchens, and catering operations that want to introduce or expand sous vide cookery without committing to a fixed water bath installation. It works equally well as a primary sous vide tool in a smaller kitchen or as a flexible supplement to existing equipment in a larger brigade. Kitchens running very high concurrent batch volumes may find a fixed, higher-capacity water bath better suited to their throughput.

If you are unsure whether the SmartVide 5 is the right fit for your kitchen's volume and workflow, we are happy to talk it through.

The Sammic SmartVide transport bag is a purpose-made protective carry bag designed to store and move Sammic SmartVide immersion circulators safely between service locations. It is supplied as standard with the SmartVide 9 and is available as an optional add-on for the SmartVide 5 and SmartVide 7. It is not compatible with the SmartVide XL.

For kitchens that operate across multiple sites, use SmartVide units in pop-up or event catering contexts, or simply want to store equipment securely when not in service, a dedicated bag prevents incidental damage to the unit during transit and keeps cables and components together in one place. Immersion circulators are precision instruments and a snug, purpose-designed bag offers better protection than improvised solutions.

• Purpose-made fit for SmartVide 5 and SmartVide 7 models
• Keeps the circulator and accessories together during transit
• Protects against incidental knocks and surface damage
• Practical for multi-site operators and event catering
• Compact storage when the unit is not in regular use

This is a straightforward accessory with no installation requirements. It is worth confirming compatibility with your specific SmartVide model before ordering, as the bag is not a universal fit across the SmartVide range. If you are unsure which bag or accessories are appropriate for your setup, the team is happy to help.

The Sammic SmartVide 9 is a commercial-grade immersion circulator designed for precise sous vide and low-temperature cooking in professional kitchen environments. It clips to a gastronorm container or water bath, circulates water at a tightly controlled temperature, and holds that temperature consistently throughout a cook cycle — whether that's a 45-minute fish fillet or an overnight short rib.

In a busy kitchen, the real value of an immersion circulator is the ability to cook with confidence and walk away. Once the SmartVide 9 is set, it manages the process without intervention, freeing up the chef's attention for other preparation. Because sous vide cooking is controlled by temperature rather than time alone, it tolerates a degree of flexibility in service timing that conventional cooking methods don't — a meaningful advantage during unpredictable covers. The robust stainless steel construction is built to handle daily commercial use, and the unit's portability means it can move between containers as production demands shift.

Operationally, the SmartVide 9 offers a number of practical advantages for kitchen teams:

• Consistent, repeatable results that support recipe standardisation across shifts
• HACCP-ready Bluetooth connectivity allows cooking data to be exported or printed at cycle end
• Up to 20 cooking programmes can be stored, reducing reliance on manual settings
• An optional core probe adds a further layer of precision for critical protein cookery
• Portable design with ergonomic handle allows easy repositioning between containers

Installation is straightforward — the unit clamps to a suitable container and requires only a standard electrical supply. There are no fixed plumbing or extraction requirements. It's worth considering water bath depth and container volume when planning your setup, as circulator performance is linked to the volume of water it's working with. For kitchens running high-volume sous vide production across multiple containers simultaneously, it's worth discussing whether a single unit or multiple units better suits the workflow.

The SmartVide 9 is well suited to restaurants, hotel kitchens, and contract catering operations that use sous vide as a regular part of their production process rather than an occasional technique. It's a practical choice for kitchens that need reliable, documented temperature control and want to standardise output across a team. For sites with lighter or more occasional sous vide requirements, a lower-capacity model in the SmartVide range may be sufficient; for very high-volume cook-chill operations, it's worth discussing whether a larger or multi-unit setup is appropriate.

If you're unsure which SmartVide model fits your production volumes, or you'd like to talk through how sous vide cooking might work within your kitchen's existing workflow, we're happy to help you think it through before you commit.

The Sammic SmartVide XL is a commercial immersion circulator designed for professional kitchens that use sous vide as a regular part of their cooking operation. It clamps to an external tank or container and circulates water at a precisely controlled temperature, allowing vacuum-sealed food to cook consistently and without direct supervision. The unit operates via a five-inch colour touchscreen and connects via Bluetooth and Wi-Fi, which also enables HACCP-compliant data logging and export at the end of each cooking cycle.

In busy kitchen environments, the value of sous vide cooking is largely in its consistency and the ability to work ahead of service. The SmartVide XL supports this well — once a programme is set, it requires very little hands-on attention, freeing the team for other tasks during long cook cycles. It handles both standard cooking and regeneration programmes, and an optional core probe attachment allows recipes to be controlled by the internal product temperature rather than time alone, which is particularly useful for pasteurisation and standardising results across high volumes.

Practically, the SmartVide XL offers several operational advantages worth noting:

• Stores up to 20 cooking programmes and 8 controlled regeneration programmes for consistent, repeatable results
• HACCP-ready logging via Bluetooth, with cooking data accessible on-screen throughout the cycle
• Optional core probe for recipe standardisation and probe-activated cycle start
• Portable stainless steel construction with ergonomic handle for use across multiple containers
• Firmware updates delivered wirelessly, keeping the unit current without additional hardware

The SmartVide XL is an immersion circulator, not a self-contained tank — you will need a suitable container or tank of adequate volume to use alongside it. For high-production retherming or large-batch cooking, Sammic offer a compatible heated tank that can significantly reduce initial heating time, particularly when working from chilled or frozen. This is worth factoring into your setup if throughput is a priority. The unit requires a standard mains supply and is straightforward to integrate into most kitchen environments, though the tank capacity you choose will affect how much you can cook in a single cycle.

The SmartVide XL suits kitchens where sous vide forms a genuine part of the menu — restaurants batch-cooking proteins ahead of service, hotels running high-volume regeneration, or contract caterers standardising quality across large covers. It is a practical choice for sites that need HACCP traceability built into the process. Smaller operations running occasional sous vide work may find a more compact circulator meets their needs, while very high-production sites should consider whether a larger tank pairing and a higher-output model would better suit their throughput requirements.

If you are working out the right tank volume, whether the core probe is worth adding to your setup, or how best to integrate sous vide into your existing workflow, our team is happy to talk it through before you commit.

These stainless steel spacer bases are designed to sit on the floor of Sammic insulated, enhanced, or Gastronorm-compatible sous vide tanks. Their purpose is straightforward: by lifting the product pouches away from the tank floor, they allow water to circulate freely underneath as well as around the sides, removing the cold spot that would otherwise form where the bag rests directly against the base.

In a busy kitchen running multiple sous vide bags simultaneously, consistent water movement is what ensures even, predictable results across every portion. Without a spacer base, bags lying flat on the tank floor can cook unevenly, particularly during longer, lower-temperature processes where precise temperature uniformity matters most. For operators running volume — whether in a restaurant kitchen, a central production unit, or a cook-chill operation — that consistency is operationally important rather than a marginal gain.

Practically, these bases are a small but worthwhile addition to any Sammic sous vide setup:

• Lifts product off the tank floor to enable full water circulation beneath
• Stainless steel construction suits the wet, food-contact environment of a water bath
• Compatible with Sammic insulated, enhanced, and Gastronorm tank ranges
• Helps deliver more uniform cooking results across batches
• Simple to place, remove, and clean down between services

These bases are a tank-specific accessory and should be matched to the correct Sammic container size. If you are building out a sous vide setup or are unsure which tank configuration suits your volume and workflow, the team is happy to talk through the options with you.

These stainless steel spacer bases are designed to sit inside Sammic insulated, enhanced, and Gastronorm-compatible tanks, elevating pouches and product off the tank floor to allow water to circulate freely underneath and around them. They are a straightforward accessory, but one that makes a practical difference to cooking consistency in a sous vide setup.

In a busy service environment, even water circulation is fundamental to achieving reliable, repeatable results with sous vide cookery. When product sits directly on the tank floor, circulation is restricted beneath it, which can create temperature variation across the bath. Lifting the load clear of the base allows the circulator to do its job properly, distributing heat uniformly throughout the water column and ensuring every pouch reaches the correct core temperature at the expected time.

The benefits of using these spacers are straightforward:

• Promotes consistent water flow beneath and around the product
• Reduces the risk of uneven cooking results during longer holds
• Stainless steel construction withstands repeated immersion and cleaning
• Compatible with the Sammic Container 56 range of tanks

There are no complex installation requirements — these bases simply sit inside the tank. The main practical consideration is ensuring you are ordering the correct spacer for your specific tank model. Sammic produces spacers to match their range of container sizes, so compatibility should be confirmed before purchase.

These spacers are well suited to any operation running Sammic sous vide equipment where cooking consistency and hygiene standards matter — from hotel kitchens and high-output restaurants to contract catering and cook-chill production. If you are building out a new sous vide setup or adding capacity to an existing one, the team is happy to help confirm which spacer and tank combination is right for your volume and workflow.

These stainless steel tank dividers are designed for use with Sammic sous vide water baths, allowing a single tank to be divided into separate sections. This is useful where operators need to cook different products simultaneously within the same bath — whether separating proteins by type, holding at slightly different stages of a cook cycle, or simply keeping different menu items organised and clearly segregated during service prep.

In a busy kitchen environment, the ability to partition a water bath without requiring a second unit can make a meaningful difference to workflow, particularly during prep-heavy periods where bench and equipment space is at a premium. The dividers sit on supports within the tank, and intermediate dividers can be used alongside a support and a primary divider to create additional sections where needed.

A few practical points worth noting before ordering:

• Stainless steel construction throughout for durability and hygiene compliance
• Dividers mount on supports, which are sold separately as a set of two
• Intermediate dividers require both a divider and a support for installation
• Available in S, M, and L sizes, plus 1/2 and 2/3 intermediate divider formats
• Compatibility is specific to Sammic water bath tanks — check your tank model before ordering

These dividers are best suited to kitchens already running Sammic sous vide equipment where workflow demands greater flexibility from an existing tank. They are a practical accessory rather than a standalone piece of kit, and their value depends on how your current bath is being used.

If you're unsure which divider size or configuration suits your tank and kitchen operation, we're happy to help you work that out before you order.

The Sammic SVC-4-22D is a dual tank, unstirred sous vide water bath designed for commercial kitchen use. It houses two independent stainless steel tanks — a smaller 4-litre chamber and a larger 22-litre chamber — both controlled by Sammic's precision digital temperature controller. The unit runs from a standard 13-amp socket, making it straightforward to integrate into most kitchen setups without dedicated electrical work.

In a working kitchen, the value of this unit lies in its two independent tanks. A chef can hold proteins at one temperature while finishing vegetables or eggs at another, without needing a second piece of equipment. The precision controller maintains temperature uniformity to a degree that matters for consistency across service — particularly useful for operations running extended holds on vacuum-packed portions during busy periods. Settings are retained in memory after power-off, so the unit can be returned to the same parameters at the start of each service without reprogramming.

Practically, the SVC-4-22D offers a number of advantages worth noting:

• Audio and visual end-of-timer alert, with the bath continuing to hold temperature afterwards
• Run-dry protection with a visible 'FILL' display alert if water drops below the minimum level
• Wipe-clean push-button control panel for straightforward operation during service
• Stainless steel perforated shelf supports heat distribution throughout the chamber by convection
• Side lifting handles and a drain tap make moving and cleaning the unit manageable

Because this is an unstirred bath, it relies on convection rather than circulation to distribute heat. This is suitable for many sous vide applications but worth considering if your operation demands the tightest possible temperature uniformity across large loads — in that case a circulating immersion model may be more appropriate. The unit is bench-mounted and will need a stable surface with access to water for filling and drainage. The drain tap simplifies daily cleaning and end-of-service emptying.

The SVC-4-22D is well suited to restaurants, bistros, and hotel kitchens running sous vide as part of regular service — particularly where the flexibility of two tanks at different temperatures adds operational value. For kitchens processing very high volumes of sous vide bags across a full service, a larger single-tank or circulating model may be worth considering. For lighter or occasional use, a smaller single-tank unit may be sufficient.

If you are unsure whether this model suits your menu and service volume, the team is happy to talk through the options before you commit.

The Sammic 2/3 tank divider is a stainless steel partition designed to fit inside compatible Sammic sous vide water bath tanks, allowing a single tank to be divided into separate sections. This enables operators to run different products at different stages simultaneously within the same unit, without the need for a second bath.

In a busy kitchen, the ability to partition a water bath is a practical operational advantage. Rather than dedicating an entire tank to a single cook, a divider allows sections of the bath to hold different proteins or preparations at varying stages of the same service. This is particularly useful during prep periods where batch sizes vary and tank capacity would otherwise go underused.

• Keeps different products separated within the same water bath tank
• Supports more efficient use of tank capacity during varied prep runs
• Stainless steel construction suits the hygiene requirements of commercial kitchens
• Intermediate divider format suits partial tank division rather than a full split

Installation is straightforward — the divider fits onto supports within the tank, with the supports ordered separately. It is worth confirming tank compatibility before ordering, as divider sizing is specific to the tank model. The supports are sold as a separate set and are required for correct installation; this accessory alone is not sufficient to complete the setup.

This 2/3 divider is suited to operators who want to retain a larger primary section within the tank while creating a smaller secondary zone. Kitchens running higher volumes across a wider range of products may find a full divider or additional tank more practical for their workflow.

If you are unsure which divider configuration suits your current Sammic setup, our team is happy to help you work through the options.