Pacojet Support
If you have any questions or suggestions regarding PACOJET recipes or applications please e-mail them to us. We will answer you and, if the question is of general interest, feature it in this section of the website. So please look for quarterly updates.
How can the texture of a farce for pâtés and terrines be varied ?
The consistency and texture of a farce, prepared with PACOJET, becomes fine, light and fluffy due to air being pumped into the beaker under pressure during the pacotizing process. Read more >>
Example farces
If your need is for 2-4 terrines per day, pass the ingredients through the medium blade of a grinder first, then mix together and fill into beakers. Top-up with cream, which also eliminate air pockets, and freeze. Read more >>
Can PACOJET be used to produce larger quantities ?
Considering that the beaker content to maximum fill level is just 800g & that the maximum volume expansion resulting from pacotizing is 30%, the question may arise regarding Pacojets suitability for producing larger volumes. Read more >>
How can structure be added to the very smooth texture of pacotized ice cream - for patrons who prefer "to have something to bite on" ?
To produce ice cream with solids (chunks!) inside, add ingredients such as nuts, dried fruit, raisins marinated in rum, chocolates with orange liqueur filling etc. Read more >>
How to get the most taste out of fresh fruit ?
The aroma of an ice cream or sorbet will be most intense when using over-ripe fruits. Read more >>
What if a recipe calls for alcohol as an ingredient ?
As alcohol does not freeze at -18° C, it should not be included when filling beakers in preparation for freezing. Read more >>
Pacotizing for sorbet results in a powder?
CAUSE/REASON
Beaker content is too cold (and/or fruit or vegetable used has high water content)
Read more >>
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The concept
Used as a sorbet and ice cream maker, Pacojet produces an end product of the highest quality when using only fresh, natural ingredients. Watch this clip to see how easy it Is. Watch >>
Set up and use
Compact in size (countertop), Pacojet fits in every kitchen. No special installation required and it plugs into a standard socket.
Watch >>
Speed and flexibility
Processing is fast and fully automatic. To make one portion (approx. 3.5 oz) takes just 20 seconds and will process only the number of portions programmed, and leave the remainder in the beaker untouched!
Watch >>
Coupe set
The Coupe Set accessory kit turns PACOJET into a cutter, blender, foamer and creamer. Designd to expand Pacojet's applications to the processing of fresh, non-frozen foods.
the 3 attachments can cut, chop, grind, puree, mix, blend, foam or whip a large variety of fresh,raw or cooked meats, fish, herbs, fruits, vegetables, spices, nuts or dairy products. Processing is fully automatic and takes just 60 seconds to turn 2 lbs. of fresh beef, salmon tuna or shrimp into a fine tartare. Other ingredients such as herbs, spices and seasoning can be added to the Pacojet beaker at the same time to produce a high quality end-product that's ready to serve.
Watch >>
Read before using
To use the Pacojet system to its full potential, we suggest reading through the instructions for optimum results.
Watch >>Order DVD
To receive the complete video on DVD (9 videos) for free, send an email to info@pacojet.com.
