Pacojet in Institutional Food Service
Ensure quality. Optimize processes. Operate cost-effectively.
The Benefits of Pacojet for Institutional Foodservice
Whether in an employee restaurant, hospital, senior living facility, school, or catering operation: Institutional foodservice involves producing large quantities every day, often to meet different needs. Pacojet simplifies preparation and allows components to be prepared in larger quantities and pacotized® fresh as needed. This makes processes easier to plan and helps ensure consistent quality – even when producing several hundred portions.
Proven in Practice
Discover how institutional foodservice operations use Pacojet to successfully combine quality, efficiency and cost-effectiveness.
Groupe SEB’s Company Cafeteria at the Geislingen Location (WMF Gastronomie)
How standardization, flexible production, and optimal utilization can be successfully implemented in everyday kitchen operations.
Serenest Paris company restaurant
More Than Just Efficient Food Production
Hygiene & Food Safety
Processing without interrupting the cold chain and the Pacojet’s two-stage cleaning program supports safe and hygienic operations.
Special Dietary Needs
Recipes for allergies, intolerances, or special dietary needs can be prepared separately with flexibility.
In-House Convenience
Process fresh ingredients yourself and maintain control over quality, taste, and ingredients.
Precise Portion Control
Pacotize® only the amount that is actually needed. The rest remains frozen and can be processed again later.
Frequently Asked Questions
Isn’t the Pacojet too small for institutional food service?
No. The Pacojet complements existing production processes precisely where freshness, quality, and flexibility are crucial. Ingredients such as concentrates, sauces, purées, desserts, or ice cream are freshly pacotized® as needed and can be efficiently integrated into existing workflows. This allows commercial kitchens to benefit from consistently high quality and economical use of their ingredients.
How many liters of soup can be enhanced with an 800 g pacotzing® beaker of ginger concentrate?
Depending on how intense you want the ginger flavor to be, an 800 g pacotizing® beaker of ginger concentrate can enhance between 50 and 80 liters of soup.
How versatile is the Pacojet?
In addition to ice cream and sorbets, the Pacojet is used in institutional kitchens for soups, sauces, purées, dressings, herb and vegetable concentrates, stuffings, and many other applications. Its versatility makes it a valuable tool for everyday kitchen operations.
Is the Pacojet easy to use in everyday kitchen operations?
Yes. The Pacojet 4 features an intuitive touchscreen with animated user guidance that walks users through the process step by step. This makes it easy to get started, and the Pacojet integrates seamlessly into existing workflows.
How does the Pacojet help during peak production periods?
Ingredients can be prepared in advance and stored frozen. Pacotizing® is performed only when needed. This eases the workload during peak times and enables flexible production while maintaining consistently high quality.
How does the Pacojet contribute to cost-effective ingredient utilization?
The Pacojet enables ingredients to be processed on demand and supports their full utilization. This reduces food waste, ensures optimal use of ingredients, and sustainably optimizes ingredient utilization.
How can I experience the Pacojet firsthand?
Contact your local Pacojet distributor to arrange a personal product demo and experience the Pacojet in action. You can find the contact details for your local distributor here.
Possible applications in the institutional food service
The Pacojet 4 in your commercial kitchen
The Pacojet 4 is the ideal solution for efficient, sustainable, and high-quality communal catering. It ensures predictable and scalable production, maximum hygiene (HACCP), and significant cost optimization compared to convenience products. Reduce your operating costs and increase the satisfaction of your team at the same time – for outstanding culinary experiences, enthusiastic guests, and motivated employees.