Pacotizing®: action of preparing micro-crushed textures from fresh and deep-frozen ingredients under super-pressure without defrosting, preserving their smell, colour and taste.
The new PacoJet 4 is the ultimate version of Pacojet: quieter, faster, more powerful, more elegant.
Since it arrived in the kitchens more than 30 years ago, the Pacojet has revolutionized gastronomy by offering depth of flavor, intense colors, greater yield, total respect for the product, and new workflows.
Elaborations with PJ4
- Sorbets and ice creams for sweets and desserts
- Savoury sorbets and ice creams
- Granita
- Frozen powders
- Concentrated pastes and sauces
- Soups and purees
- Pâtés and stuffing
- Tartar and meat powders
- Concentrated bases and premixes
- Doughs
- Mousses
Advantages of PJ4
Overpressure – up to 1.2 bar, producing an increase in the volume of the elaborations (known as Overrun in ice creams) of 20-30%. Through the overpressure mode you can obtain lighter, creamier ice creams and sorbets with less cold sensation.
Repeat function – programmable up to 10 times, without reducing overpressure and optimizing time and work processes.
Jet Mode – time-saving function: it is capable of Pacotizing® in just 90 seconds.
Updated – minimalist and elegant design, which together with the reduction of noise generated when Pacotizing®, allows the new Pacojet to be located anywhere in the restaurant, bar or section.
Practical – features a new touch screen that allows you to work comfortably and see the status of the elaboration from a distance.
Polycarbonate Beakers - save and have as many as you need to increase your supply and mise emplace. You can also use chrome steel beakers.
You can also opt for our Premium Service system, which means you will never be without a machine during repair or maintenance.
In our last blog article, we revealed the advantages of one of the most emblematic machines in gastronomy, Pacojet 4.
Pacotizing®: action of preparing micro-crushed textures from fresh and deep-frozen ingredients under super-pressure without defrosting, preserving their smell, colour and taste.
The new…
Pacotizing®: action of preparing micro-crushed textures from fresh and deep-frozen ingredients under super-pressure without defrosting, preserving their smell, colour and taste.
The new PacoJet 4 is the ultimate version of Pacojet: quieter, faster, more powerful, more elegant.
Since it arrived in the kitchens more than 30 years ago, the Pacojet has revolutionized gastronomy by offering depth of flavor, intense colors, greater yield, total respect for the product, and new workflows.
Elaborations with PJ4
- Sorbets and ice creams for sweets and desserts
- Savoury sorbets and ice creams
- Granita
- Frozen powders
- Concentrated pastes and sauces
- Soups and purees
- Pâtés and stuffing
- Tartar and meat powders
- Concentrated bases and premixes
- Doughs
- Mousses
Advantages of PJ4
Overpressure – up to 1.2 bar, producing an increase in the volume of the elaborations (known as Overrun in ice creams) of 20-30%. Through the overpressure mode you can obtain lighter, creamier ice creams and sorbets with less cold sensation.
Repeat function – programmable up to 10 times, without reducing overpressure and optimizing time and work processes.
Jet Mode – time-saving function: it is capable of Pacotizing® in just 90 seconds.
Updated – minimalist and elegant design, which together with the reduction of noise generated when Pacotizing®, allows the new Pacojet to be located anywhere in the restaurant, bar or section.
Practical – features a new touch screen that allows you to work comfortably and see the status of the elaboration from a distance.
Polycarbonate Beakers - save and have as many as you need to increase your supply and mise emplace. You can also use chrome steel beakers.
You can also opt for our Premium Service system, which means you will never be without a machine during repair or maintenance.
In our last blog article, we revealed the advantages of one of the most emblematic machines in gastronomy, Pacojet 4.
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