Amortize your Pacojet 4 in less than a year
When analyzing the advantages of Pacojet 4, the first thing to highlight is the flexibility it brings to the kitchen. By preparing deep-frozen products in advance, which remain fresh at all times, you have these ingredients quickly available for service and can get a great return on your investment.
Here’s how!
Turning surpluses into profits thanks to Pacojet 4‘s many functions, cost savings and the possibility of manufacturing your own products are some of the key features that characterize this tool.
Here is a guide to help you make the most of the options it has to offer.
1. More efficiency, less time
You only need to follow three simple steps to reduce processing times without compromising the quality of the result.
Fill your pacotizing beakerⓇ with fresh food, which is deep-frozen for at least 24 h at -20°C, and complete the preparation at any time and independently of production. When the time comes, you simply press a button to activate pacotizingⓇ.
The advantage? The kitchen team can devote themselves to other tasks while the machine works automatically.
2. Take advantage of its functions
Pacojet 4 puts a wide variety of options at your fingertips with just one piece of kitchen equipment, especially if you combine it with the Coupe Set.
One of its advantages is that it eliminates unnecessary, time-consuming tasks that would have to be tackled manually. Just imagine being able to prepare very pureed purees without having to peel, blend, mash, remove tough stems or pass the puree through a sieve? And reducing the time you have to spend cleaning the equipment to a minimum?
Now this reality is just a button away!
3. Surpluses are converted into profits
Vegetable stems, fruit peel, leftover fish and meat cuts, bread leftovers, nuts, dried fruits, aromatic herbs… These are some surplus products that would normally have become waste and now you can take advantage of them with Pacojet 4 .
How? Broccoli stalks are turned into a high quality and colorful cream; bread leftovers into chip dough, crispy croutons or spreadable cream; lemon slices into iced tea, ganache, gel or refreshing sorbet; and carrot leftovers are transformed into soup concentrate or puree.
Ready to optimize the use of your products?
Here’s an example of how to recycle food to prepare:
A lemon sorbet, with a cost saving of 78 %.
Ingredients for 1 kg of lemon sorbet
- 119 g Pacojet lemon concentrate
- 536 g water
- 202 g sugar
- 143 g lemon juice
Preparation of the lemon concentrate with Pacojet 4
- Introduce the ingredients in the pacotizingⓇ beaker.
- Freeze at -20 ºC for at least 24 hours.
- PacotizaⓇ according to your needs.
Purchase of 1 kg of lemon sorbet: 3,56 €.
Cost savings: 2,77 €, equivalent to 78 %.
Cost of 1 kg of lemon sorbet
- Pacojet lemon concentrate: 0.05 € 0.05
- Water: 0 € 0
- Sugar: 0,03 € 0,03
- Lemon juice: 0.43 € 0.43
- Miscellaneous: 0,28 € 0,28
- Total: 0,79 €*.
4. Control costs and bet on km 0 and seasonal products.
Opt for local and seasonal products by extending their shelf life – just use the pacotizing beakerⓇ to turn them into deep-frozen preparations!
This way, you can take advantage of offers and discounts, as you have the option to process these preparations when you really need them. Keep costs under control and forget the pressure of immediacy.
5. Manufacture your own convenience foods
Why buy products from third parties, at a higher price, when you can make them yourself? Leverage the potential of Pacojet 4 to gain a unique competitive advantage with high quality convenience products such as sauces, fillings, spreads, hummus, mustards and pestos.
And if that’s not enough, adapt to the special nutritional needs of your customers by easily modifying the ingredients of your recipes.
6. More flexibility and competitiveness
Complex preparations are now simpler than ever. In fact, any team member can operate the machine and reproduce recipes with the same quality every time, even in the absence of highly skilled personnel.
This translates into greater competitiveness and tighter operating costs, as well as culinary standards that are maintained in every dish. Remember that on our website you will find more than 300 recipes to amortize the investment.
7. Ice cream, your greatest ally
Save money by producing unlimited ice cream. Even if you don’t know how to balance the preparation, you will become an expert with Pacojet 4 and our salty, sweet or alcoholic recipes.
For example, a restaurant serving 72 portions of 50 g of ice cream per day produces about 24,000 portions per year, the purchase cost of which would represent an annual investment of about €12,000. This calculation has been made considering the purchase cost of a semi-industrial/artisanal ice cream, of 12 € per liter and 0.50 € per serving.
With Pacojet 4, the unit cost drops to €0.20, so that the annual expenditure on this product is reduced to €4,800, which translates into a saving of €7,200 and an investment recovered in less than one year.
Want more reasons to make Pacojet 4 one of the team?
Discover how it helps you reduce costs and how it becomes a smart solution to meet the challenges of modern gastronomy.
If you want to dive deep into everything the Pacojet 4 offers, don’t miss our full article
