Sammic - Salad Spinner / Washer

Applications & Use Cases

• Commercial kitchens for washing and drying salad leaves, herbs, and other delicate produce.
• Food preparation facilities for pre-processing vegetables before further steps.
• Catering companies requiring efficient batch washing of salad ingredients.
• Restaurants and delis aiming to extend the shelf life of fresh produce.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 10 to 20 kg per batch, depending on the specific model and density of produce.

Power supply

Units of this type typically operate on a standard single-phase 230V, 50Hz electrical supply, though some larger models may require three-phase.

Material construction

Commonly, the main components are constructed from food-grade stainless steel for hygiene and durability.

Cycle time

Washing and spinning cycles typically range from 2 to 5 minutes, depending on the desired dryness and produce type.

Water consumption

Water usage varies, but units are generally designed for efficient water use, often recirculating wash water or using timed fills.

Footprint

For a unit of this capacity, the footprint is typically compact, designed to fit into standard commercial kitchen layouts, often with a width and depth of around 50-70 cm.

Frequently Asked Questions

• What type of produce can this unit process?

  This type of equipment is primarily designed for washing and drying delicate leafy greens, herbs, and other light vegetables. It is not typically suited for root vegetables or heavy items.

• How does the washing and spinning process work?

• Is this unit easy to clean and maintain?

• What are the benefits of using a commercial salad spinner over manual methods?

• Are spare parts readily available for units like this?