There are a few changes in the selection process comparing to previous editions as this will divide into 2 stages: during the first stage of the selection process, the candidates will just have to fill in a form. During the second stage, the pre-selected candidates will have to submit a video and other documents to be eligible.

The two winners of the IV Sammic Scholarship will be announced via internet on May 1, 2012.

Would you like to be one of them? Apply now!

The winners of 3rd Sammic Scholarship Elisha Ben Haim and Ruth Selby visited us yesterday. Both are learning at 3-Michelin-Star restaurant Martín Berasategui, in Lasarte (Spain).

During their visit, Ruth and Elisha had the opportunity to know not only us but also the factory where the food preparation equipment they are already familiar with are produced.

It was a real pleasure to have them here and we would like to welcome them (also) from these lines.

The bi-annual Hotelympia gets underway next month (February 26) and is the UK's largest exhibition for foodservice and hospitality. The organisers feel that the new look exhibition will create even more of a buzz this year, given the build up to the Olympics.

A new publication, Catering Insight, has been launched, covering news in the catering equipment market, where there’s already a plethora of online and offline news sources covering the ups and downs of the industry. If there’s room for more that’s got be a good sign.

And there’s been no shortage of new products and innovation in the UK catering equipment industry, which is extremely resilient to any economic adversity.

Hotelympia will be the venue for Sammic to introduce a new range of vegetable preparation machines, which have been three years in research and development.

The goal was to improve the quality of the cuts and dicing, in particular very delicate cuts, and for increased production while keeping the equipment as ergonomic, easy-to-use and hygienic as possible.

The result is a three-model range of highly durable, heavy duty machines made from stainless steel and cast aluminium, with the capability to output for up to 700 covers per day. 

Features include: a lateral shoot- ideal for narrow counter spaces; a wide range of discs and grids allowing over 70 different best quality cuts; a one-arm motion process with a handle designed for low impact on elbows and wrists; and an intuitive, water-tight, LED lit front control panel.

We begin a new year, a year in which we will be attending the following international fair where you will be able to appreciate our product range and new equipment:

• HORECAVA – AMSTERDAM (9-12 January) :: www.horecava.nl

• GULFOOD – DUBAI (19-22 February) :: www.gulfood.com

• HOTELYMPIA – LONDRES (26 February – 1 March) :: www.hotelympia.com

• EXPOALGARVE – LOULÉ (2-5 March) :: www.expoalgarve.nera.pt

• AAHAR – DELHI (12-16 March) :: www.aaharinternationalfair.com

• FOOD & HOTEL ASIA – SINGAPORE (17-20 April) :: www.foodnhotelasia.com

• NRA – CHICAGO (5-8 May) :: http://show.restaurant.org

• HOSTELCO – BARCELONA (17-21 October) :: www.hostelco.com

We are looking forward to welcome you in one or several of them. See you! 

During this event, our visitors will be able to appreciate all our new products and specifically see how we have been able to obtain the perfect cut with our new vegetable preparation machines as well as combi models.

See you at stand 03.101

Sammic offers a wide range of sous-vide cookers in the capabilities and uses, including a portable cooker with stirrer and water bath, providing a solution tailored to the needs of each user as well as a wide range of optional accessories.

Model: SVP-100 is a portable model with an agitator that allows its use in containers of different sizes whenever we have a minimum depth of 150mm working. Small size allows for easy storage and transport.

Water bath models SVC-14 / 28 / 4-22D: YEAR cookers bath 14 and 28 liters of capacity, ability to use tabs, and a model with two tanks of 4 + 22 liters

The system of sous-vide cooking Sammic offers numerous advantages:

From the standpoint of product quality, this technique ensures  better culinary products, more tender, flavorful and the best texture, with minimal loss of moisture and weight. In addition, this system highlights the flavors and retains the colors of the food. As for the nutritional qualities of food, they are preserved because the water-soluble minerals are dispersed into the cooking pouch. It has also been shown that the vacuum cooking retains more vitamins than traditional cooking and steaming. Finally, foods require very little fat and salt additives which give consistent results.

The Sous Vide and Sammic Vacuum Packaging systems enable improved organization allowing advanced preparation work during off peak times, better forward planning, expansion of menu whilst maintaining a more precise portion and cost control. Furthermore, this technique uses a lower power consumption compared with ovens. Cooking without gas reduces the temperature in the kitchen and other risks. The vacuum can regenerate different dishes at the same time, and it is a cooking technique which is very clean, cleaning times are reduced considerably

The use of these devices is very simple and yields consistent results.

In the following video, Marco Bahena, winner of the II Scholarship BasqueStage Sammic within the project, makes us a demonstration with Sammic sous-vide equipment:

Sammic has extensive knowledge and experience of vacuum packing in the hospitality sector is an essential element which complements the sous-vide technology and systems now being offered.