News Sammic

Standard in the Compact range, it collects the product directly, improves hygiene and optimises your workflow when working with small and delicate cuts.

Sammic equipment was presented once more at HCJ 2026.

Discover how texturisation improves safety, flavour and nutrition for people with dysphagia by following the IDDSI standard and using professional equipment.

In it, you'll find complete preparations, with ingredients, step-by-step preparation instructions, and clear texture indications according to the IDDSI levels.

We present Déli-cut PLUS: an efficient onion cut measuring 5x5x6 mm – uniform, clean and easy to maintain.

This Christmas, a message of gratitude and a special story about the journey and commitment that have shaped Sammic's path.

Wrapping up a trade fair like HOST always leaves us with a mix of tiredness and satisfaction, but this year’s outcome is clear: it was a success.

Sammic strengthens presence in Asia at Cambodia’s Kitchen Expo, showcasing cook & chill and dynamic preparation solutions.

In October, we’re heading to three different destinations: San Sebastian Gastronomika (6–8), Host Milano (17–21), and Serbotel Nantes (19–22).

Thanks to our distributor Extra Big Sales, we are present at Hall 6 – stand F10 at IMPACT Muang Thani, showcasing some of our solutions.

We are pleased to introduce our new CA-42 vegetable preparation machine, with output rates of up to 850 kg, now available in our catalogue.

Textured salmon with asparagus and yoghurt, adapted to IDDSI levels 4-5 by Enrique Fleischmann’s team. Discover this safe and delicious recipe for dysphagia.