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Pacojet Workflow

Dysphagia-diet menu in care catering

The following simple workflow describes how to prepare pureed – or better pacotized – meals with the Pacojet using traditional ingredients. Pacotizing meat, starch, vegetables

or fruit produces a perfectly smooth texture with natural colours and intense flavours, which can then be formed into natural food shapes. The result is a delightful meal that

looks and tastes just like a normal meal from the daily menu.

Step 1: Filling the pacotizing beakers for the planned menu

Timing: At your convenience - at least 2 days before meal service.

1.1 Fill pacotizing beakers
Freeze at -22° C (-8°F) for at least 24 hours.
 

1.1 Fill pacotizing beakers for each meal

component: Select and roughly chop your

ingredients. Top up with liquid to eliminate

empty cavities and ensure a flat surface. 

Maximum fill line must be respected.

1.2 Freeze: Freeze at -22° C (-8° F) for

at least 24 hours.

 

Step 2: Preparing and plating the pacotized menu

Timing: At your convenience to fit in your planned meal preparation schedule - e.g in the morning - or day before meal service.

2.1 Pacotize: Attach beaker to the Pacojet and pacotize the amount required.
2.2 Complete recipe and thicken: Pour into saucepan. Add according to recipe: e.g. stock, cream, caloric additives and a thickening agent (emulsifier, gelling agent).
2.3 Heat to required temperature.
 

2.1 Pacotize: Attach beaker to the Pacojet

and pacotize the amount required.

2.2 Complete recipe and thicken: Pour

into saucepan. Add according to recipe:

e.g. stock, cream, caloric additives and a

thickening agent  (emulsifier, gelling agent). 

2.3 Heat to required temperature.

 
Peas in purform
2.5 Plate: Place food-shaped meal components onto plates.
2.6 Store plated meals appropriately for regeneration at mealtime - e.g. for next day: Place plated meals into freezer overnight.
 

2.4  Prepare food-shape portions:

Immediately pour heated preparation into

portion moulds, e.g. silicone forms for peas,

meat slices, or carrots. Allow to cool

and thicken.

2.5 Plate: Place food-shaped meal

components onto plates.

2.6 Store plated meals appropriately for

regeneration at mealtime - e.g. for next day:

Place plated meals into freezer overnight.

 

Step 3: Regenerating and serving a perfectly smooth, colorful and taste intense pacotized meal in original food shapes

Timing: Approximately 30 minutes before meal service.

3.1 Regenerate: Re-heat to required core temperature and serve.
Serve meals
 

3.1 Regenerate: Re-heat to required

core temperature.

3.2 Finish e.g. with sauce and serve.

 

Equipment

Equipment
  • One Pacojet Cooking System (up to 50 - 80 pacotized meals / day)
  • Pacotizing Beakers (1 per 10 - 15 portions of each meal component)
  • Freezer (-22° C / -8° F)
  • Professional hand blender
  • Gelling Agent
  • Silicone Forms
  • Combi steamer

Time requirements:

Approximately 2.5 hourse for 50 meals.

 
WHEN COOKING BECAME SWISS.™