"Pacotizing" ...
denotes the revolutionary process, which mixes and purees deep frozen food stuff directly in its frozen state, without thawing it, to produce a frozen and intensely natural tasting mousse of extremely fine consistency to idea serving temperature. Below are just a few of it's applications.
Sorbets - Pineapple sorbet
Preparing a wide variety of natural frozen dessert has never been this easy for an end product that good.
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Ice Creams - Banana Yogurt Ice Cream
For the health and diet conscious indulger, Pacojet is "just what the doctor ordered", because only with Pacojet is it practical to keep a selection of low fat and /or low sugar, egg-free, even dairy free "ice creams" in storage, ready to process á la minute when requested. Read more >>
Mousses - Smoked Salmon Mousse
Pacojet produces a puree of very fine and smooth consistency, regardless of the foodstuff that is frozen and processed in a beaker. In principle, anything edible that can be frozen to -8°F/-22°C can subsequently be processed or "pacotized" into a mousse or puree to the same fine consistency. Read more >>
Soups - Green Pea Soup
The concentrate, a snow-like "powder", is so fine that heating it briefly in a vegetable stock or broth suffices. It is instantly tender. This means vitamins are retained and not boiled into submission, as is the case with conventional soup Preparation methods. Read more >>
Sauces - Red, Green or Yellow Pepper Sauce
A wide variety of sauces can be created with a Pacojet. The Preparation is basically the same as for vegetable or herb concentrates. Only the ingredients are modified somewhat to suit the final use, whereby the main difference is the inclusion of (olive) oil in the recipe. Read more >>
Herb and Spice Concentrate - Fresh Spice Paste
The convenience and ease of producing herb and vegetable concentrates with Pacojet has been touched on in describing the soup and sauces applications. Read more >>
Farce and Terrine - Terrine of trout
When it comes to making farces Pacojet is truly a labour saving device.
A fish or meat farce is easily produced and "pacotized" to the perfect consistency needed to make fine terrines or dumplings. 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.
