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Sammic
Sammic PES-20 Potato Peeler and Salad Dryer
£1,920.00(£2,304.00 inc VAT)
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The Sammic PES-20 is a dual-function vegetable preparation machine that combines potato peeling and salad drying in a single unit. The peeling chamber uses a silicon carbide abrasive plate to remove skins cleanly and consistently, while a separate drying basket centrifuges washed salad leaves and prepared vegetables to remove excess moisture before service. For kitchens where prep bench space is limited or where consolidating equipment makes practical sense, having both functions in one machine is a straightforward advantage.
In a working kitchen, the PES-20 performs reliably across steady, moderate daily prep volumes. It is commonly used in restaurant kitchens, pub operations, hotel properties, and contract catering sites that run a structured prep cycle rather than continuous high-throughput processing. The removable abrasive base plate keeps the machine straightforward to clean between sessions, and the watertight controls hold up sensibly in the damp, busy conditions typical of a commercial veg prep area.
Practical advantages for kitchen teams include:
- Combined peeling and salad drying removes the need for two separate machines
- Removable abrasive plate simplifies cleaning and day-to-day maintenance
- Liftable cover with safety interlock supports consistent, safe daily operation
- IP65-rated controls resist water ingress in wet prep environments
- Stainless steel construction supports hygiene and durability under commercial use
The PES-20 requires a mains water connection, a suitable drainage point, and a standard electrical supply. It is worth confirming that your available prep space allows comfortable access around the unit for loading, unloading, and cleaning. The NSF-approved abrasive base plate is a useful detail for sites subject to food safety audits.
The PES-20 is a practical choice for mid-sized kitchens with consistent but not exceptional daily prep requirements. For operations running significantly higher volumes on a continuous basis, a heavier-duty model from the wider range is worth considering. At the other end, for very low-volume sites where salad drying is not needed, a simpler peeler-only unit may represent better value.
If you are working out whether the PES-20 is the right fit for your prep volumes and kitchen setup, we are glad to talk it through before you commit.
Frequently asked questions
What volume of prep work is the PES-20 designed to handle?
The PES-20 is well suited to kitchens running a structured daily prep cycle rather than continuous, high-volume processing. It performs reliably in restaurant, pub, hotel, and contract catering environments with moderate throughput requirements. If your operation demands extended continuous running or significantly higher daily volumes, it is worth discussing whether a heavier-duty model would be a better match.
What installation requirements does the PES-20 need?
The machine requires a mains water connection, a drainage point, and a standard electrical supply. You should also confirm that your prep area provides adequate space for comfortable access around the unit during loading, unloading, and daily cleaning. If you are unsure about your current utility provision or space constraints, we can help you assess suitability before purchase.
Can the PES-20 be used for salad drying alone, or does it need to peel as well?
The salad drying and potato peeling functions operate independently, so the machine can be used for either task on its own or for both within the same prep session. This flexibility makes it a practical option for kitchens whose prep needs vary across different service days or menu cycles.
Size and weight
- External width
- 433 mm
- External depth
- 635 mm
- External height
- 786 mm
- Weight
- 42 kg
Capacity and performance
- Noise level (1m.)
- <70 dB(A)
- Capacity
- 20 Kg
- Machine output
- 480Kg per hour
- Hourly production
- 300 kg
- Capacity per load
- 20 kg
- Capacity per operation (lettuces)
- 2-3
- Equipment
- abrasive plate: 1
- Drainer hourly production
- 20 kg
- Production/hour (salad spinner)
- 19.5 l
- Draining basket
- 1
- Timer (min-max)
- 0' - 6'
- Width with stand
- 433 mm
- Depth with stand
- 638 mm
- Height with stand
- 1155 mm
- Background noise
- 32 dB(A)
Power and energy
- Power rating
- 0.55 kW
£1,920.00(£2,304.00 inc VAT)
£1,920.00(£2,304.00 inc VAT)
The Sammic PES-20 is a dual-function vegetable preparation machine that combines potato peeling and salad drying in a single unit. The peeling chamber uses a silicon carbide abrasive plate to remove skins cleanly and consistently, while a separate drying basket centrifuges washed salad leaves and prepared vegetables to remove excess moisture before service. For kitchens where prep bench space is limited or where consolidating equipment makes practical sense, having both functions in one machine is a straightforward advantage.
In a working kitchen, the PES-20 performs reliably across steady, moderate daily prep volumes. It is commonly used in restaurant kitchens, pub operations, hotel properties, and contract catering sites that run a structured prep cycle rather than continuous high-throughput processing. The removable abrasive base plate keeps the machine straightforward to clean between sessions, and the watertight controls hold up sensibly in the damp, busy conditions typical of a commercial veg prep area.
Practical advantages for kitchen teams include:
- Combined peeling and salad drying removes the need for two separate machines
- Removable abrasive plate simplifies cleaning and day-to-day maintenance
- Liftable cover with safety interlock supports consistent, safe daily operation
- IP65-rated controls resist water ingress in wet prep environments
- Stainless steel construction supports hygiene and durability under commercial use
The PES-20 requires a mains water connection, a suitable drainage point, and a standard electrical supply. It is worth confirming that your available prep space allows comfortable access around the unit for loading, unloading, and cleaning. The NSF-approved abrasive base plate is a useful detail for sites subject to food safety audits.
The PES-20 is a practical choice for mid-sized kitchens with consistent but not exceptional daily prep requirements. For operations running significantly higher volumes on a continuous basis, a heavier-duty model from the wider range is worth considering. At the other end, for very low-volume sites where salad drying is not needed, a simpler peeler-only unit may represent better value.
If you are working out whether the PES-20 is the right fit for your prep volumes and kitchen setup, we are glad to talk it through before you commit.
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