Plan more than a single appliance
In a sous-vide line, the cooker, container, lid, vacuum packing machine and suitable bag work as a system. Consider the number of packs to cook simultaneously, product sizes and service workflow when choosing. Leaving room for water circulation within the container is part of capacity planning.
Container volume and minimum depth
Maximum container capacity is 30 litres for SmartVide 5, 56 litres for SmartVide 7 and 9, and 120 litres for XL. Minimum container depth is specified as 150 mm for the first three models and 200 mm for XL. Do not choose a container volume exceeding the device capacity.
Control and traceability
The catalogue specifies a 5–95 °C operating range and memory for 20 programmes for SmartVide models. XL features Wi-Fi and a 5-inch touchscreen. The operating range is not a recipe; product-specific temperatures and times must be determined using validated professional recipes.
Consider packing alongside cooking
Confirm that the bag is suitable for sous-vide and compatible with the vacuum method. Storage, chilling and service after cooking must form part of your business’s food safety plan. Equipment selection completes the physical infrastructure for this process.
Source: Sammic Türkiye 2026 catalogue, PDF pages 107–119. Confirm model and equipment information by product code before ordering.