Oriental Engineering Ltd.

Applications - [ sorbets | ice creams | soups ]

pineapple sorbet

Preparing a wide variety of natural frozen dessert has never been this easy for an end product that good.

Typical Preparation procedure

Using pineapple as an example, the
following sequence shows how easy
it is to make a fresh fruit sorbet.

1.	Ingredients: One large, ripe pineapple, pineapple juice, sugar optional.
2.	Peel and quarter the pineapple including the core (saves time and raw material cost)
3.	Chop/dice it.

4.	Fill approx. 25 oz (700 g) of diced pineapple into beaker. Do not overfill (see markation).
5.	Top up with pineapple juice. Sweeten only if desired. Needs no additives, no preservatives, no stabilizers!
6.	Optional: if intense sweetness is desired, add approx. 3 oz of sugar to juice and heat to boil before ...

7.	... pouring in beaker.
8.	Cover with lid and place in freezer. This locks in freshness and aroma.
9.	The beaker must be left to freeze long enough to ensure the content is frozen down to -4°F/-20°C. Generally this requires 24 hours in a standard 4**** freezer. The -4°F/-20°C is prerequisite to obtaining optimal results (see Dos & Don'ts).

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10.	When sorbet is needed, take beaker out of freezer ...
11.	... remove lid, and set up to process it immediately, thus ensuring that it is being "pacotized" at the optimal -4°F/-20°C temperature.
12.	To set up, simply place the Pacotizing beaker from the freezer directly in the outer protective beaker.

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13.	Fit the hub of the Pacotizing blade into the centre hole of the spray guard, as shown.
14.	Hold the blade/spray guard assembly in the palm of your hand (as shown).
15.	Then simply bring this up underneath the aluminium housing ...

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16.	... and mount it to the magnetic end of the shaft which you can see/feel protruding from underneath the housing.
17.	Seat it firmly on the magnetic blade holder. You should hear a metallic "click" when the blade is firmly attached to the end of the shaft.
18.	Try to twist the blade on its axis to make sure it is firmly seated.

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19.	Set the outer beaker (in which the frozen Pacotizing beaker has been placed) on the platform surface of the base. Then push the outer beaker to the back wall, with the handle/grip on the right side. Turn the handle until it touches the back wall as well. The beaker is now in the proper mounting position.
20.	Holding the beaker grip with the right hand, simply lift it straight up along the back wall of the base. This will centre it directly under the blade/spray-guard assembly.
21.	Firmly pressing the outer beaker upwards, turn the handle clockwise, towards the front through 90°.

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22.	The beaker will "ride up"and lock into position when the grip is positioned in the middle at the front of the machine.
23.	Turn on the power (POWER LAMP on right side of operating panel lights green, see photo No. 24).
24.	When the beaker is correctly mounted, the READY LAMP (next to the POWER LAMP) also lights up green. Select the number of portions ( e.g. 7 portions) or simply press START if the whole beaker, all 10 portions (= 1.2 quarts) is to be processed. Each portion takes just 20 seconds - the entire beaker just under 4 minutes. A pacotising cycle is fully automatic from start to finish.

The schematics below illustrate the Pacotizing process within the beaker.

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25.	Shows the frozen Pacotizing beaker attached to the machine.
26.	A high-speed blade (2000 rpm) "shaves" an extremely fine layer (< 2 痠 in size) with each revolution, processing a portion in just 20 sec ...
27.	... to produce a creamy, finely-textured end product to 10蚌/-12蚓, the ideal serving temperature for frozen desserts. Once the selected volume has been processed the blade is automatically returned to the starting position and stopped.The Pacojet resets itself, ready for the next cycle or the next beaker.

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28.	Release the air pressure by pressing the blue button at the front of the Pacojet.
29.	To remove the beaker from the machine, simply reverse the mounting procedure...
30.	i.e. turn the beaker grip counter clockwise, to the right, then pull downwards.

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31.	Sometimes a vacuum will cause the pacotized beaker to stay stuck to the underside of the machine. If this happens, just reach into the slots located on the top rim of the outer beaker, and pull downward.
32.	Remove blade/spray-guard assembly and rinse off under tap.
33.	The pacotized end product, a smooth, creamy, very-finely textured mass (in fact a frozen mousse) is ready to serve. In the form of a sorbet or ice cream it is at the ideal serving temperature for frozen desserts i.e. between 10?and 5蚌 (-12?to -15蚓).

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The end result. A pineapple sorbet of the highest quality and the freshest taste!

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Processed beakers may also be placed in an ice cream (dipping) cabinet and held ready for service later on (same way/same temperature as you would hold commercially-produced sorbets/ice creams).

For large quantities: Process as many beakers in as many flavours as you will need for service later on. Beakers are then at ideal serving temperature. Do not place processed beakers back in deep freezer, but hold instead in a standard ice cream cabinet or freezer just as you would hold commercially-bought sorbet/ice cream. At the end of service, processed but unused Pacojet beakers can be placed back in the deep freezer and simply re-processed again with Pacojet the next day or whenever needed. This can be safely repeated several times, without loss in quality. So there is never any wastage.

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If only part of the pacotized beaker content is used, simply level the surface with a spatula, reseal it with the lid, and place the beaker back into the deep freezer where it is hygienically stored, ready to be pacotized when next needed. Pacotizing occurs at sub-zero temperatures keeping the freezing chain intact. Because the freezing chain is never broken, a completely pacotized beaker (which was held for service in an ice cream cabinet) as well as a beaker which was only partially pacotized, can be safely put back in the deep freezer for future use.

If necessary, a beaker can be repacotized several times without loss in quality. If crystallization during freezer storage should occur, simply Pacotizing the beaker again eliminates the crystals without any negative effect on the quality. A sorbet for example, is just as fresh and smooth in texture as the first time it was processed. That's another reason why there is no wastage with Pacojet!

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There is no sorbet or ice cream machine nor a food processor, that is as easy and fast to clean as a Pacojet. Simply rinse the spray-guard and the Pacotizing blade under the tap. The rubber disc is made of a special compound to which food aroma does not readily adhere. So Pacojet is instantly ready for the next beaker, regardless of the recipe in it. It is, however a good habit to conduct a 60 second rinsing cycle especially after processing recipes with high sugar content (to prevent sugar remnants from crystallizing on the shaft).

When Pacojet is no longer needed for the day, it is very important to do a washing cycle using non-foaming detergent (such as Procter & Gamble's "Milton") followed by a rinsing cycle. Both cycles are fully automatic and each takes only 60 seconds.

Pacojet saves time, work, raw material costs, offers versatility, convenience and ease of use, while producing highest quality end results. Pacojet is a profit maker - a solid investment, that pays for itself in no time.

payback calculation
(Adding pineapple sorbet to the menu)

There is nothing like it. More than 10'000 chefs in the world swear by it. Once you have a Pacojet you will never want to be without one again. We guarantee it!

To make ice cream with Pacojet is just as easy:
Again using pineapple as an example, just follow the simple recipes to make either a gelato, an ice cream, a rich premium ice cream or a refreshing and yogurt-based ice cream for the more calorie conscious.

NOTE:
given the high egg yolk and/or cream content of ice cream recipes, "pacotizing" will cause the volume to expand by 25% or more. For this reason the beaker should be filled only 75% capacity (i.e. about 1 cm below the maximum fill mark on the beaker).

pineapple ices

Ingredients	Gelato	Ice cream	Rich premium	Yogurt based
pineapple, ripe (peel, dice incl. core)	350g	400g	400g	350g
sugar	140g	140g	140g	85g
egg yolk (mix with sugar to a paste)	6	4	5	-
milk (heat close to boil, then add to yolk/sugar paste)	200ml	-	-	-
milkpowder (add to milk)	60g	-	-	-
cream (heat to boil, then add to egg yolk/sugar paste)	-	200g (heat to boil, then slowly stir into yolk/sugar)	200g (w/o heating, mix well with yolk/sugar)	100g (w/o heating, mix with yogurt/sugar)
yogurt (mix with cream/sugar)	-	-	-	300g