Product overview & key benefits
Sammic – European Precision Vacuum Technology
Sammic (Spain) is a leader in Sous-Vide, food preservation and vacuum technology.
The Sensor Ultra line is engineered with Michelin-level chef input and advanced
control systems for unmatched precision and consistency in commercial kitchens.
Signature Strength: the Sensor Ultra platform featuring
Busch vacuum pumps, high-precision vacuum sensing, H2O evaporation detection
and Bluetooth-enabled programming for accurate, repeatable and HACCP-friendly results.
- Busch 10m³/h pump – industry-leading reliability
- Vacuum PLUS – extra vacuum for Sous-Vide cooking
- Sensor-controlled cycles – precise for liquids & delicate foods
- Deep-drawn 304 stainless chamber – hygienic & durable
Professional-grade sensor-controlled vacuum sealing for modern kitchens
The Sammic SU-310GP Sensor Ultra Vacuum Packing Machine is a high-precision
benchtop vacuum packer designed for Sous-Vide cooking, food preservation, HACCP
compliance and liquid-based sealing. Powered by a 10m³/h Busch vacuum pump,
it delivers consistent, high-integrity vacuum results suitable for premium commercial
kitchens, hotels, butchers and large-scale food preparation environments.
As confirmed in the manufacturer specification sheet, the SU-310GP includes
Vacuum PLUS, staged vacuum cycles, progressive decompression, H₂O evaporation detection,
Bluetooth connectivity and a 25-program memory.
These advanced features allow operators to work accurately with liquids, marinades,
porous foods and soft products while preventing spillovers and bag rupture.
Engineered for professional performance
High-precision Sensor Ultra control with Busch vacuum technology
The heart of the SU-310GP is its Busch 10m³/h vacuum pump, globally recognised for
durability, low noise (75 dB) and continuous duty performance.
The sensor-controlled microprocessor continuously monitors the vacuum level,
delivering exact vacuum values regardless of product load – essential for liquids,
red meats and delicate preparations.
The machine also includes a Dry Oil program to maintain pump health,
a pause mode for rapid marination or osmosis,
and progressive decompression for protecting fragile or sharp products.
Key features & specifications
What professionals need to know
- Pump: Busch 10 m³/h (12 m³/h at 60Hz)
- Seal Bar Length: 320mm (double seal)
- Vacuum Pressure: 2 mbar max
- Chamber Size: 330 × 360 × 155mm
- External Size: 384 × 465 × 403mm
- Loading: 370W
- Electrical: 230V / 50–60Hz / 1ph (3.4A)
- Net Weight: 39.5kg
- Noise Level: 75 dB(A)
- Body: Stainless steel with deep-drawn chamber
- Cover: Damped clear polycarbonate lid
- Controls: LCD display + backlit touch keyboard
- Programs: 25 memory slots with lock function
- Connectivity: Bluetooth + printer connection
- Gas Flush: Included (inert gas packaging)
- H₂O Sensor: Liquid evaporation detection
- Vacuum PLUS: Up to +10 seconds additional vacuum
- Staged Vacuum: For porous/soft foods
- Progressive Decompression: Protects product & prevents punctures
Compliance, usage & applications (AU)
Ideal for advanced food preservation & Sous-Vide operations
Suitable for fine dining restaurants, hotels, caterers, butchers, R&D kitchens, Sous-Vide
operations, meal-prep businesses and central production kitchens.
The SU-310GP is commonly used for vacuum cooking, extended storage,
marination, liquids, delicate produce and HACCP-aligned batch labelling.
Operator best practices
Daily routine for optimal performance
- Use the H₂O Sensor when sealing liquids to avoid boil-overs
- Run Dry Oil program weekly to maintain Busch pump
- Use Pause mode for marination and osmosis acceleration
- Label programs via Bluetooth + SammicVAC app for HACCP
Smart energy & ROI analysis
Reduced wastage, faster workflow, extended product shelf life
Energy use & cost
- 370W total loading
- Approx. $0.11/hr (at $0.30/kWh)
- Annual cost (~1 hr/day): ~$40/year
Operational gains
- Increases food shelf life 2–5×
- Reduces wastage of liquids, meats and sauces
- Allows pre-portioning for tight cost control
- Improves Sous-Vide workflow & accuracy
Production snapshot
Manual sealing: inconsistent, spills common SU-310GP sealing: sensor-accurate every cycle Waste reduction: 10–20% less food loss Annual saving: $3,000–$10,000 per kitchen
Typical payback period: 3–6 months in active commercial kitchens.
At a glance
Quick facts
- Busch 10m³/h vacuum pump
- Sensor Ultra precision vacuum control
- 25 programs + Bluetooth
- H₂O Sensor for liquids
- 320mm double seal bar
Frequently asked questions
Can it vacuum seal liquids?
Yes — the H₂O Sensor detects evaporation and prevents liquid boil-overs.
Is this suitable for Sous-Vide?
Absolutely. Vacuum PLUS & staged vacuum deliver perfect Sous-Vide preparation.
Does it include inert gas flushing?
Yes — gas injection is included as standard for protective atmosphere packaging.
Need help?
Call 1300 001 366 or
contact our team.
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Specs validated by KW Commercial Kitchen
