Foodservice Equipment – Vegetable Preparation

The Good, The Better, and The Best

Sammic’s five-model range of Vegetable Prep Machines are ideal for all slicing, dicing, julienne cutting, shredding and grating applications.  These dynamic food processors have an hourly output of up to 2,200 lbs. an hour, that’s suitable for kitchen operation serving 1,000 covers per day.

However, these products have a variety of applications, as well as prices, that should be considered before an educated purchasing decision can happen.  So, allow me to share this chart with you to break down some of the many options, into just a few simple ones.

Sammic Food Preparation Equipment

CA-311 – Good

  • Very intuitive controls with only a simple ON and OFF function
  • Enhanced Dicing feature for more yield and less loss
  • Product output can be increased from 1,000 pounds to 1,300 pounds or even as high as 2,200 pounds by upgrading them to a larger hopper. These high capacity hoppers are found on items CA-411 and CA-611
  • Best quality product at the best price

CA-311VV – Better

  • Removable lever, lid, and base, for easy cleaning purposes. Cutting top can be completely removed from the motor mount and sent to the dish cleaning area
  • Electronic, user-friendly control board with 5 speeds
  • The versatility of cutting speeds and cleanability of this machine makes it a must-have for large chain operations

Combi CK-311 – BEST

  • The best machine with all the bells and whistles plus more
  • 2in1, easily switch to a stainless-steel food processing bowl
  • Hopper, lid, and bowl easily detachable for interchanging or cleaning
  • 5-speed adjustable control for chopping and 10-speed adjustable control for emulsifying
  • Amazing value and space saver for operations that need both vegetable preparation and food processing and emulsifying
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Foodservice Equipment – Sammic

The first frozen flakes of snow have already begun to fall for some of us in the chillier states.  On my recent business trip out to the intermountain states of Idaho and Utah, the mountain tops were beginning to wear their beautiful caps of pearl white snow.  I would get a good chance to view the unique scenery as I joined my local Sammic representative

vacuum sealed potatoes
Diced potatoes vacuum sealed for freashness

Chef Zach Barker of IFE Intermountain Food Equipment, on a four-day sales seminar that was loaded with cooking demos.  Being the new guy on the block at Sammic, I had a lot to learn about all of the unique solutions that the global leader provides the restaurant and hospitality industry.  I could think of no better person to learn some of the more advanced cooking skills for vacuum sealers, sous-vide, and vegetable preparation equipment, than from Chef Zach.  Our first order of business was prepping our food for our first demo scheduled for lunch the next day.  This is where Sammic first stepped in to make my life a whole lot easier.  By using the right tools for the right job we were able to get things done fast and consistent.  Setting up our CA-311 vegetable preparation machine with a dicing grid and slicing disc made fast work for our potato sides we were making.  What really made me happy was the fact that once all of the potatoes were cut, in a matter of seconds, I didn’t need to add them to water or spray them with an acid like lemon juice to keep them for oxidizing.  Nope, all I had to do was bag them up and vacuum seal them.

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Orange infused carrots

That was a huge timesaver alone, but what we really needed to do was precook, or par-cook, our root vegetables.  We were also going to serve infused carrots for lunch and those needed a little longer cook time than we were going to be able to pull off on site.  That’s where Sous Vide cooking really came through for us.  We had two options, cook and chill the food the night before, essentially softening the product enough to where we just needed to get it back up to serving temperature, or cooking the product the day of service by dropping it in the sous vide bath well in advance of the lunch where we would only need to remove it and serve it at our convenience later.  Because in this case, we were acting more like caterers, we went with cooking the day before and reheating for service the day of service.

We made Pork Roulade, infused carrots, roasted potatoes, sous-vide pineapples, and they were ready at a drop of a dime.

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Sammic SousVide in action

The combination of quick prep work with the vegetable dicing and vacuum packing, mixed with cook-chill cooking and sous vide retherming, really made for an exciting lunch that could be pulled off for a large group of people in a matter of minutes.  Now that I knew the ropes, we started cooking for the rest of the demos where we served everything from stuffed chicken breast to BBQ ribs, and all of our sauces and sides.  All of our guests were very happy to enjoy the wonderful food that Sammic had to offer.

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Sammic demo in action!

Needless to say, I had a great time and owe special thanks to Zach and all of the team at IFE for all of their hard work.  They have been Sammic representatives for years and do a great job spreading the word about how Sammic solutions can help save time and money in a kitchen will upping the food game to whole new levels.  I look forward to my next journey and will definitely come hungry… Thanks for reading!

 

-Nate Sanford; CFSP

 

 

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Chef Zach and Nate getting ready to hit the road

 

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Nate preparing for a presentation