All about Sous-Vide Cooking

Technique, Recipes, Equipment and more

Sous-Vide or Vacuum Cooking is a culinary technique that goes beyond fashion. From French “under vacuum“, Sous-vide (pronounced suvíd) technique keeps the integrity of food, by cooking it in hermetic sealed plastic bags and immersed in water at precisely controlled and low temperature for a long time. The temperature and cooking time varies according to the product requirements.

It is clean and profitable technique that allows to obtain surprising results for any professional user. And we will show it to you on this website. Welcome!

Are you dreaming of a culinary technique that…

... guarantees cooking at a precisely controlled temperature while preserving the quality of the product, enhancing flavor and texture?
… allows cooking food in their own juice and using this juice immediately after cooking to enhance flavors?
... marinate and macerates an ingredient in half the time?
... infuses and flavors oil, fat or other products applying the controlled temperature technique?
... increases profits due to lack of product shrink?
… requires very little hands-on time, allowing you to do other tasks while the product is being cooked?
... offers professional performance?
... allows for an effective HACCP control?
... you can take with you wherever you go?

Know SmartVide by Sammic!

Innovative Cooking Solutions

Any Chef’s dream comes true

SmartVide Features

User friendly, portable, commercial device.
Bluetooth connectivity.
Wifi connectivity.
HACCP-ready.
Janby Track ready
Recipe memory.
Firmware update
Core probe in option.
Transport bag.

+ INFORMATION

litres

of maximum water tank capacity with the SmartVide XL sous-vide cooker (30 gallons).

litres

of maximum water tank capacity with the SmartVide 7 and SmartVide 9 sous-vide cookers (14 gallons).

litres

of maximum water tank capacity with the SmartVide 5 sous-vide cooker (8 gallons).

Highly precise

SmartVide immersion circulators are equipped with a highly precise temperature control system to obtain extremely consistent results.

An optional core probe allows getting an even more precise control.

User-friendly

Just program temperature and time, SmartVide will do the rest.

4 buttons and a full-color TFT display that offers all the information at a glance makes operation a child’s play.

Moreover, thanks to Bluetooth connectivity, allows for an interchange of important data to improve the chef’s performance.

Commercial device

SmartVide cookers can be used in up to 120 lt. containers. Their thick stainless steel (or fiberglass-reinforced polyamid, in some models), robust construction makes them ideal for commercial use.

HACCP-ready

Thanks to Bluetooth connectivity, SmartVide makes HACCP control extremely easy, allowing to export or print cooking results at the end of each cycle.

100% tested

All devices are tested one by one before sale, guaranteeing the best performance in a commercial kitchen.

Designed for Chefs, developed with Chefs

Sammic’s R+D+I team has been collaborating closely with our corporate chef Enrique Fleischmann and Fleischmann’s Cooking Group in order to develop the device that best meets their needs.

In addition, all SmartVide models have been tested by chefs all over the world before launching.

Portable

Thanks to their thick, stainless steel (or polyamid), ergonomic handle, SmartVide can be taken from a container to another one easily.

Additionally, the transport bag allows easy transport – wherever you go.

Part of a complete solution

Sammic manufactures vacuum packing machines since 1990, thus now offers a complete solution for sous-vide cooking.

Furthermore, Sammic has developed a website fully dedicated to sous-vide cooking with comprehensive information on the technique, recipes, news, FAQ’s and much more.

And, never two without three, Sammic offers information and training thanks to “Chef’s Services”.