Gasthaus Plumbohm

The Pacojet 4 provides eye-catchers on the menu.

Traditional German cuisine

The restaurant Plumbohm has evolved from a beer pub into a restaurant and event location with a catering business. Jörg and Jasmin Plumbohm are the fourth generation to run the business. With his passion for the special in the simple, chef Jörg Plumbohm manages to put traditional German cuisine in a new light. Thanks to his care and attention to detail, he gives each dish its own individual touch, relying primarily on seasonal, regional and fresh ingredients.

Restaurant Plumbohm takes part in the Pacojet 4 Challenge

More than 250 applications were received to participate in the current Pacojet competition. Three restaurateurs were convinced, took part in the training day with Jan Hartwig, are currently testing the Pacojet 4 in operation and are taking on the challenge tasks. Jörg Plumbohm is one of them and is currently competing with the Pacojet 4.

Pacojet 4 Challenge

The Pacojet 4 in the restaurant Plumbohm

Versatile use of the Pacojet 4

Jörg Plumbohm had been eyeing a Pacojet for a long time. Then came the chance to take part in the Pacojet 4 Challenge and test the new machine. The chef is thrilled: «For me, the Pacojet belongs in modern German cuisine and I have already been able to use it in a variety of ways: For fish farce, red cabbage and pear soup, coconut curry soup, hazelnut and garlic sauce, spinach pasta sauce, wild berry sorbet and marzipan ice cream. And hopefully that's just the beginning» .

Making soups and sauces

Soups, sauces, farces and desserts that were previously prepared with other equipment are now made with the Pacojet. The advantages of pacotizing® for Jörg Plumbohm? «No more mounted sauces, flavor-intensive ultra-high-quality desserts, and color-intensive soups and sauces. And, of course, efficient working, since portions are processed and a lot of time is saved in the à la carte business.»

Unique flavors and appearance

The Plumbohm can definitely stand out from other establishments with the help of the Pacojet, the boss is certain. «Because only the Pacojet can achieve such aromatic and visually perfect results without the use of additives and colorants.»
In addition, the Plumbohm team is pleased that the loss of goods in soups and sauces has been reduced and that pestos, vegetable broths and vegetable pastes can now be made from food scraps.

Enthusiastic guests

«The new dishes prepared with the Pacojet are real eye-catchers on the menu. Guests have noticed right away that we are making culinary progress,» reports the ambitious chef. «One guest has even asked where the amazing ice cream comes from,» he says happily.