Blog
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” […]
Read moreAir 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 […]
Read moreLamb 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 […]
Read more
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 […]
Read more
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 […]
Read more
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 […]
Read more