Pacojet in communal catering
Thoughtful from a business perspective. Brought to life through culinary artistry.
The Groupe SEB employee restaurant at the Geislingen location—home of the WMF brand—demonstrates how the Pacojet helps optimize processes, standardize quality, and process ingredients intelligently.
See how “WMF Gastronomie” uses the Pacojet in its day-to-day kitchen operations and combines culinary excellence with cost-effective practices.
Intense flavors, precisely measured
At Groupe SEB’s employee restaurant in Geislingen, the Pacojet is used, among other things, to make a ginger concentrate that gives the carrot-ginger soup an intense flavor. The ultra-fine processing allows for precise measurement—ensuring balanced flavors and consistent flavor intensity.
Consistent Quality – Day After Day
Wild garlic is processed into a microfine concentrate and used in a variety of ways: When mixed into Spätzle dough, it ensures an even color and an intense aroma. As a pesto, it adds a fresh flavor to Schupfnudeln. This results in reproducible outcomes of consistently high quality.
Pre-produce when there’s time. Finish when it counts
Concentrates and components are prepared, frozen, and pacotized® as needed. This allows production steps to be shifted to off-peak times, reduces the workload during peak hours, and makes components available on demand in a flexible manner.
High-yield concentrates for large production volumes
Up to 750 meals are prepared daily at Groupe SEB’s company cafeteria in Geislingen. Concentrates made with the Pacojet are so concentrated that they can be used even in large-scale production. Even small amounts are enough to give dishes an intense flavor.
Making the Most of Available Ingredients
Overripe bananas are not thrown away, but rather frozen, pacotized®, and processed into a dessert. This allows for the optimal use of available raw materials and transforms surplus ingredients into high-quality products.
Creating New Sales Opportunities from Surplus Inventory
The to-go menu allows for the targeted resale of meals from daily production. This generates additional revenue, supports upselling, and helps optimize the use of ingredients.
“With about 700 to 750 meals served at lunch alone, we need solutions that can be flexibly integrated into our production process. The Pacojet helps us prepare ingredients and use them as needed.”
Markus Jüngert
Head Chef, Groupe SEB Employee Restaurant at the Geislingen location
Head Chef, Groupe SEB Employee Restaurant at the Geislingen location
Want even more practical knowledge?
In the webinar, Executive Chef Markus Jüngert demonstrates the featured applications in detail and offers insights into his daily kitchen routine with the Pacojet.Register now for free
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