Sous-vide Cookers

Commercial precision cooker to get the best products.

Temperature-controlled sous-vide cooking has become an indispensable technique for any kitchen that follows the latest trends. More than a fashion, it is a cooking technique that gains respect for both its advantages related to product quality and the economic and organizational benefits that it brings to the commercial kitchen.

Sammic offers a wide range of sous-vide equipment in terms of capacity and uses, including both unstirred waterbaths and a portable cooker with stirrer, providing the right solution for each user's needs.


Product quality:

  • It allows to obtain a more tender and tasty product and with a better texture.
  • Minimal loss of moisture and weight.
  • Preservation of flavour and aroma as water soluble substances - especially aromatics - are not lost.
  • Flavours are enhanced, colours retained and little or no salt is required.
  • Nutrients are preserved as water-soluble minerals are not leaked into cooking water, as cooking in a vacuum bag eliminates this.
  • Research has shown that sous vide gives the highest retention of vitamins vs. steaming and boiling.
  • Little additional fat is required during cooking.
  • Consistent results.

Operational and economic benefits:

  • Allows to prepare dishes in advance, making work organization easier during peak periods.
  • Minimize waste by advance preparation of controlled portions.
  • Low energy consumption compared with ovens and gas ranges. Resulting in ambient temperature in kitchen, and fire risk.
  • Several meals from appetizers to dessert can be regenerated simultaneously in the same bath reducing preparation and clean up time.
  • With minimal training, unskilled staff can use Sammic sous-vide cooking appliances. This simplifies service and is especially useful for room service during the night.
  • Production planning allows the restaurant to offer a wider variety of dishes. 
  • Minimum shrinkage of contents during cooking process, typically from 30% to less than 5% in most cases resulting in greater yield.
  • Cheaper cuts of meat can be used as the sous vide technique dramatically improves tenderness.


  • Can be fitted in seconds into a standard gastronorm container of different sizes.
  • Are easy to stock and transport.
  • Stability/uniformity: ± 0.1°C.


comparison table  ( Yes   Optional   — No )
Display precision 0.1ºF 0.1ºF 0.1ºF 0.1ºF
Range 41ºF - 203ºF 41ºF - 203ºF 41ºF - 203ºF 41ºF - 203ºF
Permissible ambient temperature 41ºF - 104ºF 41ºF - 104ºF 41ºF - 104ºF 41ºF - 104ºF
Resolution 1' 1' 1' 1'
Cycle duration 1' - 99h 1' - 99h 1' - 99h 1' - 99h
General features
Bluetooth connectivity
HACCP-ready --
Maximum recipient capacity 7gal. 14gal. 14gal. 14gal.
Loading (120/60/1) 1.6Hp 2Hp 2Hp 2Hp
Loading (208-240/60/1) --Hp --Hp 2.7Hp 2.7Hp
External dimensions (WxDxH)
Submergible part dimensions 4.6" x 3.7" x 5.8" 4.6" x 4.3" x 5.8" 4.6" x 4.3" x 5.8" 4.6" x 4.3" x 5.8"
External dimensions (WxDxH) 4.6" x 5" x 13" 4.9" x 5.5" x 14.2" 4.9" x 5.5" x 14.2" 4.9" x 5.5" x 14.2"
Net weight 6.8lbs. 7.9lbs. 9lbs. 9lbs.
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