Optimized kitchen work processes
Reduced costs and increased efficiency
Pacotizing®: the key to success
Which challenges do you encounter in your business nowadays? Pacojet offers you easy solutions with which you can optimize your processes so that you considerably increase efficiency in the kitchen, cut costs and generate new sources of revenue.
Your keys to success
Increase efficiency and save time
Time is money – you save valuable time in the kitchen with the three simple steps to preparing food with the Pacojet, without comprising food quality. It’s incredibly simple to prepare the food to be pacotized®: fresh ingredients are placed in a pacotizing® beaker and deep frozen at -20 °C for at least 24 hours. This easy, quick mise en place can be carried out at any time and does not depend on production, as food is prepared with the Pacojet only when it is needed. Pacotizing® takes place at the push of a button and makes time for the kitchen brigade to devote themselves to other things while the Pacojet works independently.
Multi-functionality
Using the Pacojet, especially when combined with the Coupe Set for processing non-frozen food, means you can perform many preparation stages with just one kitchen appliance. Pacotizing® also eliminates time-consuming tasks because food is puréed until micro-fine and you don’t have to peel, mix, pass, remove stalks or push through a sieve, so you can enjoy an effective way to save time in the kitchen.
Optimized food processing
A head of broccoli becomes a deeply colored, nutritious soup. The Pacojet’s unique processing principle means you use all of a product because pacotizing® lets you process vegetable stalks, fruit peel, fish and meat trimmings, bread crusts and leftover herbs. This reduces your food costs and optimizes use of your produce.
Transform surplus into profit
Not only does pacotizing® make total processing of food child’s play, you can also transform surpluses into profit. Regardless of whether you have prepared too many lemon slices, bought too much bread, or carrot peelings are left over at the end of the day, with the Pacojet you can produce new, high-quality dishes. Pacotize® left-over bread to make crumbs for bread crisps, crunchy toppings or spreads, turn sliced lemons into sorbet, iced tea, ganache, or gel, and produce a soup concentrate or purée from carrots – food upcyling can be very easy!
Lemon sorbet: an example of food upcycling with 78% cost savings
Ingredients for 1 kg lemon sorbet
119g lemon concentrate from the Pacojet
536g water
202g sugar
143g lemon juice
Preparation of lemon concentrate with the Pacojet
1. fill the ingredients into the pacotizing® beaker
2. freeze at -20°C for at least 24 hours
3. pacotize® as required.
Cost for 1 kg lemon sorbet
Lemon concentrate from the Pacojet: 0.05€*
Water: 0.00€*
Sugar: 0.03€*
Lemon juice: 0.43€*
Total: 0.79€*
Purchase 1 kg lemon sorbet: 3.56€*
Cost saving: 2.77€*, equivalent to 78%
* Price references from www.metro.de
Seasonal, local purchasing with full cost control
Deep-frozen food prepared in the pacotizing® beaker has a long shelf life, so you can purchase seasonal local products, preserve the market freshness and serve them as needed. This eliminates the need to purchase expensive products out of season and ship them long distances. Are fresh strawberries already reduced in price at the wholesalers? The Pacojet principle is suitable for benefitting from cut-price foods which can be deep-frozen in the pacotizing® beaker and used at a later date. You always have control of the cost of the food used because you are not under any pressure to sell it immediately. The food remains deep frozen and is available in portioned quantities as needed.
Own convenience products
Produce convenience products in-house instead of buying in expensive ones? This is another area in which you can exploit the Pacojet’s full potential. You retain oversight of the quality and freshness of the ingredients used. You are guaranteed to create a unique selling point which will bring customers back time and again with your own, high-quality convenience products, such as sauces, stuffings, spreads, and pestos. Recipes are also easy to adapt in order to integrate seasonal or local ingredients and to address specific dietary requirements.
Compensate for staff shortages
The Pacojet simplifies many complex preparation stages. It doesn’t matter who pushes the button – the device can be operated by any kitchen employee and the food’s high quality can still be reproduced even if highly qualified staff are not always available.
Reduce your operating costs with the Pacojet now, increase your competitiveness and set new culinary standards!
