ຄູ່ມື ແລະ ຄູ່ມືຜູ້ໃຊ້ Pacojet

Pacojet is an indispensable tool in modern professional kitchens, offering an innovative cooking system that micro-purées deep-frozen foods without thawing. Its unique pacotizing® technology allows chefs to prepare a wide range of high-quality dishes, including sorbets, ice creams, farces, mousses, soups, concentrates, doughs, and batters.

The special processing intensifies natural flavors, preserves fresh colors, and significantly increases the surface area of ingredients for superior texture. Models like the Pacojet 4 feature specialized functions such as classical pacotizing®, Jet® mode for rapid 90-second processing, cutting, and whipping, combining limitless culinary creativity with reliable cost efficiency.

• Can I use liquid nitrogen in the Pacojet?

  No, never use liquid nitrogen to cool or freeze the pacotizing beaker. Gas release during processing can cause an uncontrolled pressure increase, resulting in broken equipment or injury.

• What is the optimal freezing duration and temperature for Pacojet ingredients?

  Before pacotizing, the food product must have been deep-frozen for at least 24 hours at a temperature of -4°F (-20°C) to ensure a steady temperature throughout the beaker.

• How do I clean my Pacojet machine if it hasn't been used for a while?

  If your device has not been used for an extended period, you must complete a 2-stage cleaning process before first use for proper hygiene.

• What is the difference between normal pacotizing and Jet mode?

  Classic pacotizing mode takes about 4 minutes, while the new Jet mode finishes in 90 seconds. Jet mode is best for "softer" recipes with high fat and sugar content.