Reinventing Care Catering

More than ever before, hospital- and nursing-care kitchens are being called upon to tailor their menu offerings in recognition of special needs. Care recipients with special dietary requirements pose a unique challenge to chefs: how to prepare a meal that will entice someone with eating challenges through:

• Appealing presentation.
• Tempting aromas.
• Wonderful taste and textures.

Chefs in special-care facilities require both creativity and the right tools. A Pacojet allows kitchen teams to prepare market fresh foods in seconds; making pre-processed foods and strained, overcooked ingredients a thing of the past. How? With a Pacojet:

• Produce is fresh frozen, pacotized and served.
• All edible parts of an each ingredient can be used (e.g. apple peels), providing valuable nutrients which would be lost through straining.
• No filaments remain, producing light and fluffy textures from even the most fibrous vegetables and meats.
• Optimal freshness and hygiene are maintained by freezing and storing in sealed Pacojet beakers.

At the touch of a button, you can:

• Prepare purees, foams, finger foods, soups, farces, mousses and desserts.
• Pacotize directly for service or for mise en place.