7 tips to pay off your Pacojet 4 in less than a year
12/02/2024
When analysing the advantages of Pacojet 4, the first thing to highlight is the flexibility it brings to professional kitchens. By preparing deep-frozen ingredients in advance, which stay fresh at all times, you have these ingredients quickly available for service and can get a great return on your investment.
Let us explain how!
7 keys to getting the most out of your Pacojet 4
Turning surplus into profit thanks to the many functions of Pacojet 4, cost savings and the possibility of making your own products are some of the key features that characterise this magnificent tool for industrial kitchens.
Below, we have developed a guide to help you get the most out of the options it offers.
1. Greater efficiency, less preparation time
You only need to follow three simple steps to reduce preparation times without compromising the quality of the result.
Fill your pacotising® beaker with fresh food, which is deep-frozen for at least 24 hours at -20 °C, and complete the preparation at any time, independently of production. When the time comes, simply press a button to activate pacotising®.
The advantage? The kitchen team can focus on other tasks while the machine works automatically.
Get more out of its functions in your kitchen
Pacojet 4 offers you a wide variety of options with just one piece of kitchen equipment, especially when combined with the Coupe Set.
One of its advantages is that it eliminates unnecessary tasks that would be very time-consuming if you had to do them manually.
Let’s look at an example: can you imagine being able to prepare very smooth purées without having to peel, blend, crush, remove hard stems or pass the purée through a sieve? And reducing the time you have to spend cleaning the equipment to a minimum?
Now you can have this at your fingertips.
3. Your kitchen surplus becomes profit
Dried fruits, aromatic herbs… These are some of the leftovers that would normally have gone to waste, but now you can easily make use of them with Pacojet 4.
- Broccoli stalks are transformed into a high-quality cream with an intense colour. Bread scraps become dough for crisps, crispy croutons or spreadable cream.
- Lemon slices can be used to make iced tea, ganache, gel or refreshing sorbet.
- Carrot scraps can be transformed into soup concentrate or purée.
Ready to get the most out of your products?
Here’s an example of how to recycle food with your Pacojet 4 to make a delicious 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 lemon concentrate with Pacojet 4
- Place the ingredients in the pacotise® beaker.
- Freeze at -20 °C for at least 24 hours.
- Pacotise® 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 €
- Water: 0 €
- Sugar: 0,03 €
- Lemon juice: 0,43 €
- Miscellaneous: 0,28 €
- Total: 0,79 €*
4. Control costs and choose local, seasonal products
Choose local, seasonal products and extend their shelf life. Just use the Pacotizar® cup to turn them into deep-frozen preparations!
This way, you can take advantage of special offers and discounts, as you have the option of processing these preparations when you really need them. Keep costs under control and forget about the pressure of immediacy.
5. Make your own convenience foods
Why buy products from third parties at a higher price when you can make them yourself? Harness 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.
What’s more, you can easily adapt your recipes to meet your customers’ special nutritional needs by modifying the ingredients.
6. More flexibility and competitiveness in your kitchen
Complex preparations are now simpler than ever. In fact, any member of the team can operate the machine and reproduce recipes with the same quality every time, even in the absence of highly qualified staff.
This translates into greater competitiveness and lower operating costs, as well as consistent culinary standards in every dish.
7.Ice cream, your greatest ally
Save money by producing unlimited quantities of ice cream. Even if you don’t know how to balance the preparation, you’ll become an expert with Pacojet 4 and our savoury, sweet or alcoholic recipes.
For example, a restaurant that serves 72 portions of 50 g of ice cream per day produces around 24,000 portions per year, the purchase cost of which would represent an annual investment of around £10,000. This calculation has been made considering the purchase cost of semi-industrial/artisan ice cream, at £10 per litre and £0.50 per serving.
On our Youcook video channel, you will find recipes to help you recoup the investment in your Pacojet 4.
With Pacojet 4, the unit cost drops to €0.20, reducing the annual expenditure on this product to €4,800, which translates into savings of €7,200 and a return on investment in less than a year.
Need more reasons to add Pacojet 4 to your equipment?
Discover how it helps you reduce costs and how it becomes a smart solution for meeting the challenges of modern gastronomy.
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