Care catering is subject to strict regulatory requirements. In particular, HACCP standards must be met in accordance with the 4 C’s: Cooking, Cross-contamination, Chilling, Cleaning.
The Pacojet processes fresh food in a frozen state without breaking the cold chain.
- Fresh produce or meat is frozen in beakers topped up with a liquid at -22° C
(-8°F) for at least 24 hours before pacotizing.
- When preparing meals, frozen contents are pacotized directly in the beaker.
- Unused beaker contents are placed back into the freezer (without thawing) for use at a later time.
Pacotized foods enable kitchen teams to prepare hot or cold meals that are both delicious and visually-appealing.
- Pacotized contents are placed in a saucepan with additional ingredients (such as stock, cream, or caloric additives) and heated to the required temperature. A thickening agent is added.
- The food is poured into silicone moulds and chilled as quickly as possible to thicken. Food is then plated and placed back into the freezer for overnight storage.
- When ready to serve, individual plates are removed from freezer and reheated, e.g. in a combi-steamer to the prescribed serving temperature.