Sammic SAS-6001 Cutlery Dryer-Polisher product image

Sammic

Sammic SAS-6001 Floor-Standing Cutlery Dryer-Polisher

SKU: 1370044

£4,752.00(£5,702.40 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
  • Equipment can be connected to a single phase power supply – must be installed by a competent person
  • Equipment can be connected to a three phase power supply – must be installed by a competent person

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.

Frequently asked questions

What volume of cutlery can the SAS-6001 handle during a busy service?

The SAS-6001 is designed for continuous operation across full service periods rather than batch processing, making it suited to high-cover environments where cutlery needs to cycle quickly between sittings. If your operation runs multiple large sittings back to back or manages exceptionally high cutlery volumes, it is worth discussing throughput expectations with our team to confirm this is the right capacity for your setup.

What are the installation requirements for the SAS-6001?

The machine requires a dedicated floor footprint within or immediately adjacent to your wash area, with appropriate power supply and ventilation confirmed before installation. Workflow routing between your dishwasher and the polisher is worth planning carefully at the outset — particularly if the two units are not naturally side by side in your existing layout.

Is the SAS-6001 suitable for a large restaurant, or is it more appropriate for hotel and contract catering scale?

It is well suited to any operation where manual cutlery polishing has become a staffing burden or where presentation consistency across high covers is a priority — this includes large restaurants, hotels, event venues and contract catering sites. Smaller restaurants with more modest cutlery throughput may find a bench-top unit a more proportionate and cost-effective choice.
Sammic SAS-6001 Floor-Standing Cutlery Dryer-Polisher

£4,752.00(£5,702.40 inc VAT)

£4,752.00(£5,702.40 inc VAT)

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.