Blog

The use of SmartVide8, in 90″

The use of SmartVide8, the new immersion circulator, is a child’s play. All the user has to do is set the desired temperature and time, and […]

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New brochure: SmartVide8 / SmartVide 8 Plus

We hereby introduce the new brochure of SmartVide 8 and SmartVide 8 Plus, the new generation of commercial immersion circulators designed and manufactured by Sammic in collaboration with […]

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We will be present at San Sebastian Gastronomika 2015

San Sebastian Gastronomika reaches its 17th edition this year (2015) established as a global standard for haute cuisine. An unmissable event from 4 to 7 October featuring […]

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SmartVide8 / SmartVide8 Plus are NSF compliant

We are proud to announce that SmartVide8 and SmartVide8 Plus, together with their accessories, are already NSF listed according to Standard 4 (NSF/ANSI 4 – Commercial […]

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Pineapple at 70ºC / 158ºF, Coconut and Rum

Pineapple cooked at low temperature, infused and aromatised 60 g / 2 oz of pineapple, cleaned and chopped into pieces 10 g / 1/3 oz  butter […]

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Chef’s Services starts training local chefs

Within Sammic Services, namely Chef’s Services by Sammic, and together with our corporate chef Enrique Fleischmann, we have brought together renowned chefs from the area to give […]

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Octopus 77ºC / 171ºF recipe

For the octopus: 1 fresh octopus of 1,800 g Salt 10 g Guajillo chilli 2 g Mexican pepper For the glazed potatoes: 2 potatoes of 50 […]

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The first SmartVide8 units have their owner

Once manufactured the first units of SmartVide by Sammic, the new generation of stirrer circulators, it has been a pleasure to give the first units to […]

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NRA Show 2015: Thank you!

From SAMMIC, we would like to thank you all for taking your time to visit our booth during the NRA 2015 show in Chicago. It was […]

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Gastronomy & Innovation: Pintxo Genius 2.0

Gastronomy is recognized by everybody, as one of the cradles of innovation in Spain. The 2015 edition of The Genie Award CMVocento granted, took place on April 9th […]

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Countdown to NRA show 2015 starts! Visit us on booth #3963

Sammic is looking forward to the 2015 National Restaurant Association Show. It will take place in Chicago, Illinois, from May 16th to May 19th 2015. Sammic […]

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Different vacuum bags for different temperatures?

When cooking sous-vide in vacuum packing pouches, is it necessary to use different bag thicknesses depending on the cooking temperature? The vacuum bags are divided roughly […]

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