Work sustainably

Pacojet lets you get the most from your ingredients and reduce food waste.

Sustainable working in the professional kitchen

Value food, use surplus ingredients sensibly, reduce food waste, establish sustainable processes in the kitchen: reducing food waste is both an environmental responsibility and a financial benefit for your company. It is very easy to achieve both aims with the Pacojet.

Maximum use of ingredients

Parts of foodstuffs that are often regarded as waste or leftovers can be a valuable ingredient too and be incorporated into food production. The Pacojet is the perfect tool to get the maximum from your food because pacotizing® makes using the whole product child’s play. Valuable sources of flavor and nutrients, such as vegetable stalks, fruit peel, fish and meat trimmings, or herb stalks can become high-quality dishes with micro-puréeing. It even enhances the color and taste of food.

Nose to tail and leaf to root

So a deep green soup can than be produced from a calabrese stalk, a pineapple crown can become a refreshing sorbet, fish trimmings a stuffing, and carrot tops a bright green pesto or oil. You are not only saving money on ingredients when you use the Pacojet to cook according to the nose to tail and leaf to root principle, you are also introducing unique aromas and textures to your menu that will make your dishes inimitable.

Food upcycling

Fresh seasonal produce, fully ripe foods with a limited shelf life, or products produced or bought in excessive quantities are perfect for extending their life in the pacotizing® beaker. Pacotizing® offers diverse opportunities for food upcycling:

Cut too many slices of lemon? Concentrate for sorbets, iced tea, ganache, gel, or cakes
Left-over bread? Bread chips, crusts, spreads
Carrot peelings? Purée, soup concentrate
Fully ripe strawberries? Strawberry ice cream
Baked too many cakes? Ice cream

There are countless creative ways to make the most of leftover and surplus produce with Pacojet.

Precise portion control prevents over-production

If necessary, you can pacotize® exactly the quantity you need for service. You can process whole portions or fractions of a portion with the Pacojet. The rest of the beaker contents stays deep frozen in the pacotizing® beaker. This kind of precise portion control prevents overproduction in your kitchen.

Environmentally conscious, regional, seasonal slant to your menu

The Pacojet preserves market freshness and extends shelf life.So seasonal local fruit and herbs can be purchased to save food miles.The fresh ingredients are prepared in the pacotizing® beaker immediately and deep frozen for use and serving at a later date. Clever use of the Pacojet is the perfect opportunity to cook sustainably and cut costs through food efficiency. By optimizing procurement you can have a positive impact on your use of produce with Pacojet.

Completely happy with Pacojet

Pacotizing® allows you to make clever use of many foods:

Leaves and stems: Pacotized® as a natural flavor enhancer for soups, stews or spice blends
Pulses: hummus variations, purees and pastes as spread on bread
Overripe berries: Pacotized® into a fruit paste that can be used in desserts, as a natural sweetener in baked goods or in smoothies
Nuts & seeds: As a base for gluten-free doughs and flourless batters
Ripe fruit: As a base for deliciously aromatic ice creams and fruity sorbets
Herb stems: As herb paste, flavoring oils and for coloring doughs and batters
Bread / baked goods: As a base for bread dumplings or as bread crumble, panko / breadcrumbs or as bread ice cream
Vegetables: Perfect as a base for soups prepared à la minute with an incomparable aroma