The Sammic CK-35V is a countertop combination machine that performs two distinct preparation functions from a single unit. In vegetable cutter mode, produce feeds through the hopper over interchangeable discs and grids, delivering sliced, shredded, grated, or diced output depending on the attachment fitted. In bowl cutter mode, the stainless steel bowl and polycarbonate lid assembly handles chopping, mixing, and blending tasks. Both functions are driven by the same brushless motor, which maintains consistent torque under load rather than dropping off when working through dense or fibrous produce.The brushless motor design reduces mechanical wear over time and generates less heat and noise than conventional configurations — a practical consideration in a shared prep area. The Force Control System monitors motor load during cutting and gives an acoustic warning if resistance exceeds the set threshold, helping to protect output quality and the machine when technique varies across a prep team. Lateral product discharge keeps cut material directed away from the operator and limits spread across the work surface. Two prep functions from one compact footprint, reducing bench clutter during service prep Quiet brushless motor suited to sites where noise in the prep area is a consideration Time programming and pulse function on the bowl cutter for consistent, repeatable results Reverse function in bowl cutter mode aids thorough mixing without additional cutting NSF-certified materials and construction throughout for food safety compliance The CK-35V requires a stable work surface with adequate clearance above and around the unit for hopper and lid access, and a suitably rated electrical socket in the prep area. Cutting discs and dicing grids are not included and must be ordered separately. The compatible accessory range is broad, so it is worth identifying which cutting profiles your menu requires before ordering to ensure your prep capability is complete from day one.This machine fits well in hotel kitchens, contract catering operations, school and hospital catering facilities, and mid-sized restaurant kitchens where vegetable prep volumes are substantial but a dedicated continuous-feed machine would be more than the operation requires. It is less well suited to central production kitchens processing bulk quantities at pace without interruption, where a larger purpose-built continuous cutter would serve better. Operators with lighter or more occasional prep requirements may find a simpler single-function unit sufficient at lower cost.If you would like to talk through which disc and grid combinations suit your menu, or work out whether the CK-35V is the right scale for your prep volumes, the team is glad to help you think it through.
