Sammic Bone Saw SH-215

Prices start from

£1,566.63 ( £1,879.96 inc. VAT)

Designed to cut bones and frozen products in foodservice and food retail.

Cut height: 215mm,  Max. cutting thickness: 150 mm. Cutting speed: 15 m./sec.

Spec sheet download

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Sammic Bone Saw SH-215

Sammic Bone Saw SH-215 offers not only a modern design but also a safe and simple operation.

Totally made of stainless steel, Sammic bone saws are equipped with an accurate blade stretcher and a safety microswitch.  They offer a simple and precise pulley adjustment system to adjust blade height and angle to ensure highly precise cuts.

The SH-215 is available in both single and three phase electric.


  • Fully made of stainless steel.
  • Ideal for food retailers and collective dining facilities.
  • Detachable scrap pan.
  • Easy-to-extract blade scraper.
  • Safety switch on the door.
  • Easy to clean.
  • Machine certified in conformity with hygiene and safety CE regulations and specific product standards.

External dimensions

  • Width: 400 mm
  • Depth: 425 mm
  • Height: 835 mm
  • Work surface dimensions : 367 mm x 415 mm

Technical Specifications:

  • Blade length: 1550 mm x 16 mm
  • Noise level (1m.): 79 dB(A)


For electrical products we always recommend consulting a certified electrician if you are unsure of installing them and the electrical requirements for them.

Additional information

Weight 32 kg
(Depth x Width x Height)
425 × 400 × 835 mm



13 amp standard plug

Power Requirement

3 Phase: 230-400V/50Hz, Single Phase: 230V/50Hz


1 years parts and labour warranty


5150000, 5150005

Delivery Options

Free next day delivery as standard if ordered before 12, otherwise within 48 hours. Excludes the Scottish Highlands and Islands (please call for a delivery quote), Whilst we always try to ensure our stock levels are accurate we would always advise you check that the item is in stock if your order is urgent.

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Anglia Catering Equipment are proud to supply and deliver tried and tested, high-quality brands in kitchen equipment.

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