Safeguard your service with
Sammic’s newest range
of Veg prep machines
As the saying goes, failing to prepare is preparing to fail. In any kitchen – whether at home, in a restaurant, hotel, bar, production or catering – cooking starts with prep work. And anyone who’s worked in a kitchen knows that being on top of your prep list won’t save you from having a bad service. But chaos almost always ensues when you fall behind in prep work. After all, you can’t chase time you don’t have. Sammic’s new compact range eases the load on the kitchen by making food preparation more effortless than ever. Designed to be more intuitive and intelligent than previous ranges, the compact range safeguards efficiency and production in even the most limited kitchens.
A model for every user
Sammic’s latest range offers professionals the same first-class performance expected of all their vegetable preparation machines repackaged into more versatile and compact units. Utilising sensors on the motor block to maximise the machine’s functionality, users now have the option to have a dual-purpose unit. For example, the CA veg prep machine can easily transform into a food processor by simply swapping the head for the attachable bowl and blade. Conversely, the K/KE cutters can be utilised as a veg prep machine by removing the bowl and blade and replacing it with the corresponding head. The individual units themselves also offer maximum versatility. The cutter and emulsifier can interchange between cutting, grinding, mixing, kneading and emulsifying within seconds. Whilst the veg prep machine provides a variety of settings and blades that allow you to produce 350kg of vegetables chopped perfectly to your desired preference per hour. Additionally, customers who want even more from their machine can customise the built-in programs to tailor the unit to their kitchen’s specific needs.
The engineers behind Sammic’s solutions created a range designed to fit into any kitchen – no matter how big or small. The ergonomic design was made for the real world, and every detail of the units was purposeful. For example, the direction of the product ejection chute on the veg prep machines is adjustable to allow users to maximise the workflows and space available. Moreover, each unit allows kitchens to make the most of their workspace with the recessed cord relief enabling the machine to sit flush against any wall. This, combined with the compact size, means that the devices can also be moved from section to section – such as from the saucier station to the entremetier station and then to the pâtissier station – or be put away, with ease.