With the Pacojet, efficient and high-quality food production in senior and hospital catering is very simple.

Pacotized® food for chewing and swallowing disorders

Residents of retirement and care homes with dysphagia are placing more and more value on varied, high-quality and healthy meals that are enjoyable. The quality of the food also plays an important role in the enjoyment of meals for hospital patients who have difficulty chewing and swallowing. The Pacojet's smart technology offers numerous options for producing micro-processed food simply and efficiently for people with chewing and swallowing difficulties. At the same time, pacotizing® fits perfectly into the processes of care and hospital kitchens, saves time and reduces costs thanks to its ease of planning and high flexibility.

Preparing the pacotizing® beaker

Freezing the pacotizing® beaker

Pacotizing®

Filling the pacotized® food into silicone molds

Freezing the pacotized® food

Defrosting and serving the pacotized® food

Preparing and regenerating the pacotized® food

Preparing the pacotizing® beaker

Freezing the pacotizing® beaker

Pacotizing®

Filling the pacotized® food into silicone molds

Freezing the pacotized® food

Defrosting and serving the pacotized® food

Preparing and regenerating the pacotized® food

No loss of vitamins, nutrients or colorants

Conventional pureed food can quickly lead to a loss of appetite because the food often has to be cooked for a long time, which means that vitamins, nutrients and colorants are lost. This is not the case with pacotizing®. Fresh, frozen foods such as vegetables, fruit, fish and meat are micropureed without having to defrost or heat them first. This preserves important vitamins, minerals and nutrients, and the food has an optimal consistency, freshness and color.

Fiber-free enjoyment, familiar taste

Even foods that are difficult to puree, such as peppers, peas or beef, are processed completely and fiber-free at the touch of a button using pacotizing®. This enables cost-effective in-house production, without the need to purchase expensive, industrially manufactured components. The ultra-fine texture of the food makes it suitable for people with chewing and swallowing difficulties. The micropureed food is gelatinized after processing to give it structure again. The food is only heated shortly before serving so that the correct core temperature is always guaranteed.

Efficient advance production and flexible application

Almost all pacotized® dysphagia meals are produced in advance and stored in the freezer. The frozen preparations can then be processed fresh and quickly at any time, giving the kitchen team greater flexibility. The Pacojet also saves valuable time, as traditional, very time-consuming work steps such as peeling, blanching, long blending, laborious straining, cooling in an ice-water bath, etc. are no longer necessary.

Recipe ideas for safe enjoyment with swallowing disorders

At Linth Hospital (Uznach, Switzerland), the Pacojet is used almost daily for dysphagia meals and pureed food. Patients with chewing and swallowing difficulties enjoy a wide range of dishes, from sausage and chicken to spaghetti made from durum wheat semolina or a pacotized® roll with their coffee. All types of meat, vegetables and side dishes are processed using the Pacojet. "The products are always ready. You can also pacotize® food quickly in an emergency, and the Pacojet gives us flexibility. What's more, the pacotizing® beakers take up very little space in the freezer," says Frederik Jud, summarizing the advantages of working with the Pacojet.

Perfect for hospital kitchens

The kitchen team is very enthusiastic: "The Pacojet fits perfectly into the hospital kitchen because you no longer have to strain food to puree it. This eliminates one work step, saves time and money, keeps colors beautiful and preserves nutrients. The Pacojet enables a finer consistency than any other device." But the Pacojet is also used for patients without dysphagia at Linth Hospital. Goat's butter, sorbets and ice cream as well as vegan dips, spreads and cream cheese are also produced with the Pacojet, adding to the appliance's range of uses.

Appetizer: Tomato and mozzarella salad with basil

Main course: Trout, peas, potatoes and butter sauce

Dessert: High-protein ice cream with strawberries and mint

Better quality of life

By pacotizing® frozen food preparations into ultra-fine textures, the Pacojet is perfectly suited to the production of food that meets specific needs. The different consistencies of the seven levels can be achieved using liquid, so that all residents or patients eat the same thing, precisely tailored to their needs.

Pacojet PWA

Pacotizing® instead of pureeing