SAMMIC – Sous-Vide Cookers – SmartVide Series

Commercial precision cooker to get the best products.

Key Features

• Portable precision cooker with stirrer for up to 30 lt. / 8 gal. containers. Designed for chefs, developed with chefs.
• The thick stainless steel, robust construction guarantees commercial performance. The front panel and the grip are made of fibreglass-reinforced polyamide.
• SmartVide guarantees cooking at a precisely controlled temperature while preserving the quality of the product, enhancing flavour and texture. Equipped with a highly precise temperature control system to obtain extremely consistent results.
• Allows cooking food in their own juice and using this juice immediately after cooking to enhance flavours.
• Marinates and macerates an ingredient in half the time.
• Infuses and flavours oil, fat or other products by applying the controlled temperature technique.
• Requires very little hands-on time, allowing the Chef to do other tasks while the product is being cooked. Just program temperature and time, SmartVide will do the rest. 4 buttons and a full-colour TFT display that offers all the information at a glance make the operation a child’s play.
• SmartVide 5 is portable: thanks to its ergonomic handle, SmartVide 5 can be taken from one container to another easily. Additionally, the optional bag allows easy transport – wherever the Chef goes.
• HACCP-ready: thanks to Bluetooth connectivity, it is possible to export or print cooking results at the end of each cycle.

Technical Specifications

Model	SMARTVIDE 4	SMARTVIDE 6	SMARTVIDE 8
Display precision	0.01ºC	0.01ºC	0.01ºC
Range	5.95ºC	5-95ºC	5-95ºC
Max. recipient capacity	28 l	56 l	56 l
Total loading	1600 W	2000 W	2000 W
External dimensions (W x D x H)	112 x 127 x 355 mm	124 x 140 x 360 mm	124 x 140 x 360 mm
Net weight	2.7 Kg	3.5 Kg	4.1 Kg

Benefits of Sous-vide Cooking

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 every time a dish is cooked.

Operational and Economic Benefits:

• Allows to prepare dishes in advance, making work organisation easier in peak periods.
• Minimizes waste by advance preparation of controlled portions.
• Low energy consumption compared with ovens and gas ranges. Non-use of gas reduces ambient temperature in kitchen, and fire risk.
• Several meals from starter to dessert can be regenerated simultaneously in the same bath reducing 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.

SmartVide8: The New Generation of Sous-vide Cookers Is Here

Key Industries

• Food & Beverage