News Sammic | Sous-Vide
Sous-vide and low temperature cooking training with Enrique Fleischmann
Free course in 10 videos with supporting documents included. A training combining experience, technique and practical application, built on years of research.
Regeneration of food by sous vide
Regeneration of vacuum packed products, previously cooked and chilled, contribute to the hoteliers and restaurateurs with great advantages.
SmartVide Workshop announced in Da Nang, Vietnam
Sammic Vietnam is pleased to organize the SOUS-VIDE NEW GENERATION WORKSHOP
Sous-vide Japanese cuisine livestream masterclass in Vietnam
Last week our Vietnam Team organized a Japanese cooking livestream show.
The benefits of vacuum by stages featured in the new vacuum packers
Vacuum by stages allows products such as ham, cheese and seafood to maintain a maximum quantity of organoleptic qualities.
New system for packaging liquids in SU vacuum packers
A detector of liquid evaporation points has been added that provides the optimum vacuum time for packing fluids.
A special visitor in Sammic
Yesterday we received a Karsten Tanggaard at Sammic headquarters for exchange impressions about sous-vide cooking technique.
Sammic at Sigep Rimini and Sirha 2017
Sammic is present at the two international fairs from 21 to 25 January.
Sammic, at Horecava 2017
Sammic will be present at Horecava 2017. It will take place in Amsterdam from 9th to 12th of January.
Hostelco 2016: Sensor and Sensor Ultra, the new Vacuum Packing Machines
The main new development in the new lines of Sammic vacuum packing machines is that the starter range is equipped with a high precision sensor.
Sammic at Hotel & Restaurant Fair in Corea
Thanks to our Distributor, Sammic products have been present at Hotel & Restaurant Fair.
Hostelco 2016: SmartVide family
For the first time at Hostelco, the whole SmartVide family will be available to visitors to our stand.