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Sammic
Sammic SVC-14 Unstirred Digital Sous Vide Water Bath
£758.00(£909.60 inc VAT)
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The Sammic SVC-14 is a digitally controlled water bath designed for sous vide cooking — the technique of holding vacuum-sealed food at a precise, stable temperature over an extended cooking period. Rather than applying direct heat, the unit holds the water at a set point, allowing proteins, fish, eggs, and vegetables to cook gently and evenly to a consistent internal temperature. The digital controls are straightforward to operate without specialist training, making the technique accessible to most kitchen teams.
In a working kitchen, the practical value of sous vide is consistency and timing. Proteins cooked this way reach the correct internal temperature and hold there, delivering the same result every service regardless of who prepared the batch. For operations running a cook-chill programme, the SVC-14 fits naturally into that workflow — items can be processed ahead of service, releasing hob and oven capacity during peak periods and reducing the risk of expensive cuts being over- or undercooked.
The unit includes an end-of-cycle alert with both audio and visual notification and continues to hold temperature after the alarm triggers — a useful safeguard when attention is divided during a busy prep session. Temperature and time settings are retained in memory between power cycles, which reduces setup time at the start of each shift.
- Consistent results across proteins, seafood, eggs, and vegetables every service
- Frees hob and oven capacity during structured batch preparation
- Reduces over- or under-cooking risk on high-value ingredients
- Digital controls with memory retention reduce daily setup time
- End-of-cycle alert with continued temperature hold for added safety
As an unstirred bath, the SVC-14 relies on natural water convection rather than active circulation. This is worth considering if your application demands very tight temperature uniformity across a large or dense load — in those cases, a circulated bath would be a more appropriate choice. The SVC-14 is well suited to smaller restaurants, development kitchens, or as a dedicated bath for a specific product line within a larger operation. If your volume or prep programme is growing, it is worth reviewing whether a higher-capacity unit would serve you better long-term.
If you are weighing up whether this model fits your kitchen's workflow, we are glad to talk through the detail before you decide.
Frequently asked questions
Is an unstirred water bath suitable for high-volume kitchen operations?
The SVC-14 works well for smaller restaurants, development kitchens, and operations running a dedicated product line through sous vide. Because it relies on natural convection rather than active circulation, temperature uniformity across very large or dense loads can be less consistent than a circulated bath — so if you are processing high volumes or particularly thick cuts regularly, a circulated model may be worth considering instead.
What does the SVC-14 require in terms of installation or services?
The unit is a countertop water bath requiring a standard electrical supply and a stable, level surface with enough clearance for filling and loading. No specialist ventilation or water connection is typically required, though you will need a reliable source of clean water for filling and a means of draining or emptying the bath between cycles. As with any equipment used for extended low-temperature cooking, positioning it in a practical, accessible part of your prep area will help with day-to-day workflow.
How does sous vide fit into a cook-chill or batch prep programme?
Sous vide is particularly well suited to cook-chill workflows because items can be processed in advance, chilled, and regenerated to order during service — reducing pressure on the pass at peak times. The SVC-14's memory retention means time and temperature profiles are saved between shifts, which helps maintain consistency across the team and across services without requiring manual reconfiguration each day.
- Capacity (litres)
- 14
- External depth
- 377 mm
- External height
- 290 mm
- External width
- 431 mm
- Internal depth
- 300 mm
- Internal height
- 150 mm
- Internal width
- 300 mm
- Power rating
- 1.5 kW
- Temperature range
- 5 - 99 °C
£758.00(£909.60 inc VAT)
£758.00(£909.60 inc VAT)
The Sammic SVC-14 is a digitally controlled water bath designed for sous vide cooking — the technique of holding vacuum-sealed food at a precise, stable temperature over an extended cooking period. Rather than applying direct heat, the unit holds the water at a set point, allowing proteins, fish, eggs, and vegetables to cook gently and evenly to a consistent internal temperature. The digital controls are straightforward to operate without specialist training, making the technique accessible to most kitchen teams.
In a working kitchen, the practical value of sous vide is consistency and timing. Proteins cooked this way reach the correct internal temperature and hold there, delivering the same result every service regardless of who prepared the batch. For operations running a cook-chill programme, the SVC-14 fits naturally into that workflow — items can be processed ahead of service, releasing hob and oven capacity during peak periods and reducing the risk of expensive cuts being over- or undercooked.
The unit includes an end-of-cycle alert with both audio and visual notification and continues to hold temperature after the alarm triggers — a useful safeguard when attention is divided during a busy prep session. Temperature and time settings are retained in memory between power cycles, which reduces setup time at the start of each shift.
- Consistent results across proteins, seafood, eggs, and vegetables every service
- Frees hob and oven capacity during structured batch preparation
- Reduces over- or under-cooking risk on high-value ingredients
- Digital controls with memory retention reduce daily setup time
- End-of-cycle alert with continued temperature hold for added safety
As an unstirred bath, the SVC-14 relies on natural water convection rather than active circulation. This is worth considering if your application demands very tight temperature uniformity across a large or dense load — in those cases, a circulated bath would be a more appropriate choice. The SVC-14 is well suited to smaller restaurants, development kitchens, or as a dedicated bath for a specific product line within a larger operation. If your volume or prep programme is growing, it is worth reviewing whether a higher-capacity unit would serve you better long-term.
If you are weighing up whether this model fits your kitchen's workflow, we are glad to talk through the detail before you decide.
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