PROFESSIONAL KITCHEN
TECHNOLOGY
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SAMMIC ACADEMY

Knowledge is the starting point for the right choice.

Product and technology guides for professional kitchens.

Start with the bag

First establish the largest bag opening and the size of the product to be packed. Consider sealing bar length and usable chamber dimensions together. The machine’s external dimensions alone do not indicate how much space is available inside the chamber.

SE, SU and external vacuum packing

The catalogue presents sensor-controlled SE and SU series and external vacuum packing solutions for different operations. Chamber and external vacuum methods may require different bag types. Compare pump capacity, cycle planning and control options together with daily pack quantities.

Liquid products and accessories

For liquid-containing products, the correct plate, filling insert and programme matter. Bag cutting kits, labelling and maintenance solutions are parts of an organised packing line, beyond auxiliary products. Confirm accessory compatibility by body and series code.

Prepare before requesting a quotation

Note your largest pack dimensions, packs per shift, liquid content and storage/transport workflow. Leave sufficient working clearance for technical service and maintenance access. Plan bags and consumables together with the machine order.

Source: Sammic Türkiye 2026 catalogue, PDF pages 82–106. Confirm model and equipment information by product code before ordering.

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