Bring next-level service to your hungry customers with training from Pasta King. We support caterers in supplying consistent high-quality meals with speedy service.
We provide staff training.
Need additional help?
Whether you need advice on cooking times or serving methods, our helpful information below and our operations manual will answer your questions. We can even loan professional catering equipment to your establishment, ensuring Pasta King sauces are served well, every time. It is the responsibility of the operator to keep the equipment in a thoroughly clean condition, store and heat the product to the required temperature to prevent the growth of harmful bacteria.
Key information:
- Pasta King sauces have a minimum 10-day chilled life or 3 months frozen.
- Chilled storage temperatures where sauces are held must be kept at 5°C.
- Freeze on day of delivery at -18°C.
- Defrosting will take up to 48 hours.
- Re-heating temperatures are 82°C and holding temperatures are above 63°C.
- Store pasta and rice within your dry stores in a cool, dry place.
How to Cook Pasta King Sauces
There are 3 main methods to bring our sauce up to temperature ready for service.
Boil in the Pouch
- Place required number of pouches in a saucepan and fill with cold water to cover the pouches. Bring to the boil and simmer.
- Do not allow the pan to run dry and, if required, top the pan up with water and bring back to a rolling boil.
- Depending on the cooking range, this will take approximately 1 hour.
- To probe for the temperature when reheating in pouches, place the pouch on a board, place the probe on the pouch and fold the pouch to fully cover the probe.
Combi Oven or Steamer
- Place required number of pouches ideally in steamer trays, avoid laying them on top of each other, and try to keep them flat.
- Cook on steam only for approximately 45 minutes. In traditional steamers allow a further 15 to 20 minutes.
- If decanting pouches into gastronorms to be placed in a steamer, do ensure that the container is watertight to prevent steam entering the container.
Stove Top (Decanted)
- Decant the pouch into an appropriately-sized saucepan, bring to soft boil and reduce to a simmer.
- Remember to continually stir the sauce to prevent sticking/burning. A 3.5kg pouch takes approximately 25 minutes.
Preparing for service
Depending on what equipment you are using please refer to our operations manual to help best prepare you for service.
How to serve our products
- Spoon the pre-cooked Pasta/Rice into the perforated basket. See portion control for details.
- Lower the basket into the refresher for approximately 6 seconds.
- Remove the basket from the water and shake to drain any excess liquid.
- Empty the Pasta/Rice into the serving container.
- For the Rapid pasta bar spoon a correct size portion of hot Pasta/Rice onto the serving plate/bowl.
- Now add a portion of sauce from the Bain-Marie using the ladle provided. See portion control.
- For correct portion control make sure the ladle is filled level and not heaped.
- Care should be taken when using the pasta bar to avoid any spillages of water.
- Do not let water from the refresher boil over. Do not place the baskets on the cover plate.
Portion Control
- Pasta – As a guide, fill the Pasta King basket just under half full for a standard 100g portion
- Rice – As a guide this will be a 100g