Blog

Transparency by vacuum: Apple Amber

Today we show you a cutting-edge technique to obtain transparencies of fruits and apples by using our Vacuum Packing Machine. This technique shows another use for […]

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Cold Osmosis. “Blood Orange”

Using the vacuum packing machines, we can accelerate the exchange of flavors and colors. In the following video we show you how to prepare “Blood Oranges” […]

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Air Creations: Chocolate volcanic stones

Today we bring you a nice example of what can be done by using our Vacuum Packing Machine and our sous-vide cookers: air creations. This technique […]

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Lamb at a low temperature with The Sammic Sous-Vide SVP-100

Seve Diaz our partner and chef contributor in Sammic Canarias, in association with the “Canarias Today” TV Programme, cooks a delicious dish of lamb at a […]

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Vacuum Sealer SV-520, designed for longer products.

SAMMIC has a wide range of Commercial Vacuum Sealers. From the smallest version, the SV-204 Vacuum Sealer, to the largest, the SV-810 Vacuum Sealer. In order […]

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Sammic container thermo-sealer TS-150

Designed to pack food in containers of different sizes, the Sammic commercial container thermo-sealer is the ideal appliance to present and transport any product, including liquids […]

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Blast chillers: what are they and what are their advantages?

Blast chilling is a method of cooling food quickly to a low temperature so it is safe from bacterial growth. Blast chillers allow the change of […]

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Vacuum Sealer: with or without chamber ?

If you are about to purchase a professional Vacuum Sealer, there are some differences between chamber and chamber-less machines you need to know before making a decission. […]

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Vacuum Packing : The Basics

In our effort to support our dealer network when they offer vacuum packing machines, we have published a new presentation with basic guidelines about Vacuum Packing . We […]

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Time or sensor-controlled vacuum packing machines?

When choosing a Sammic commercial vacuum packing machine, there are many options available, so deciding on which model best suits your requirements needs careful consideration. Sammic chamber […]

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New video recipe: sautéed calamari and much more

This time, Brenden Darby and Luuk Hoffman prepare a delicious dish using local ingredients with Sammic equipment: lightly sautéed calamari with guindilla peppers, lemon emulsion, sous-vide cooked local […]

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Sous Vide Cooked Hake with Carrot Puree: Video-recipe

Our friend and BasqueStage Scholar Ruth Selby prepares a hake-based dish at Sammic’s headquarters in Azkoitia: sous-vide cooked hake with carrot and orange puree. To prepare it, she has […]

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