Blog
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 […]
Read moreNew 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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