Oriental Engineering Ltd.

Applications - [ sorbets | ice creams | soups ]

1.	Used as a sorbetière and ice cream maker, Pacojet produces an end product of the highest quality when using only fresh, natural ingredients. No preservatives, no additives, stabilizers nor taste enhancers are needed. click >
2.	Low investment with fast payback potential! Compared to 2-litre batch freezers: Pacojet costs half the price, yet... - ...has double the output/capacity per hour - is twice as fast - more convenient to use (easier/faster preparation and cleaning) - a more flexible system (expandable any time) - more versatile (has many other applications) Allround, the Pacojet is a more profitable investement! click >
3.	Freezing locks in freshness and aroma until such time as the beaker is processed. click >
4.	Pacotizing enhances/intensifies the natural fruit aroma and produces a superior end product of exceptional quality in texture and taste. Ingredients (fruit etc.) are processed to such fine consistency that the flavour is fully released. It also lets the chef control the sugar and fat content without sacrificing quality or taste. click >
5.	Pacotizing produces a very smooth, creamy, extremely fine-textured end product, which is at the ideal serving temperature for sorbet/ice cream of between -7°C and -12°C. click >
6.	Pacojet is convenient and easy to use. Reduces Preparation time and labour, and recipes can be prepared at anytime and stored frozen until needed. Beakers can be prepared and processed any time and in any quantity, according to your needs. Reduce the daily stress of "mise en place" by purchasing raw material in bigger quantities (cuts raw material cost!) and preparing beakers (e.g. sorbets and ice creams) in sufficient numbers to cover the needs for one week. Also, there is no need to prepare a fruit sorbet mix (no need to peel, puree and strain through a sieve). Simply dice the fruit or vegetable, fill in a beaker and freeze. Then process the beaker(s) daily as needed for service. In the same way Pacojet can increase the efficiency (and quality) of your ice cream production. Produce a larger volume of ice cream base according to your recipe, fill into beakers, add the fruit (different variety) stir, seal, freeze and process daily as needed. Beakers can be prepared at any time and in any quantity, Same benefit holds true for processing them later on.
7.	Processing is fast and fully automatic. To make one portion (approx. 3.5 oz) takes just 20 seconds. To pacotize the entire beaker (makes 1 litre or 1.2 quarts) takes less than 4 minutes. For "a la minute" from 1 to 10 portions can be selected. Pacojet will process only the number of portions programmed, and leave the remainder in the beaker untouched. The pacotized portion(s) is now at the ideal serving temperature (approx. -8°C) the remainder stays deepfrozen at -20°C . For larger quantities, and to produce a variety of flavours for service, process the number of beakers you need completely (no portion selection) and hold them at serving temperature in an ice cream/dipping cabinet, ready for service, as you would commercially-produced sorbet/ice cream. After service, simply place the unused or partially-used beakers back into your deep freezer and "re-pacotize" the next day or whenever needed. If you do not own a separate ice cream cabinet, put processed beakers back in a freezer where they will stay within the serving temperature range for approx. 2 hours. Commercially-produced ice cream, with its much higher sugar and fat content and chemical stabilizers/emulsifiers and additives, does not harden as fast. However, if a pacotized beaker becomes too hard for scooping, simply run it through the Pacojet again (takes < 4 minutes!).
8.	Pacojet improves the profitability of any restaurant, because it saves time and labour, increases efficiency and cuts raw material costs. Pacojet also makes adding new, unique flavours and recipes to a menu much more feasible (no wastage!) Pacojet can increase sales and pay for itself in no time. click >
9.	Since Pacojet processes food in a deep-frozen state without ever breaking the freezing chain, processed beakers, that were only partly used, can be safely put back in the deep freezer and re-pacotized the next day or whenever needed. No more wastage! Completely hygienic and safe storage. No more wastage due to crystallization either. If it does occur, simply re-pacotize the beaker. The crystals disappear; there is no loss in quality. This can be repeated several times.
10.	For Pacojet no quantity is too big or too small. Pacojet is a flexible systems concept that can be tailored to accommodate the volume needs of any size restaurant (some restaurants have as many as 60 beakers). click >
11.	Very versatile in application. Besides frozen desserts, Pacojet has many other applications, for sweet as well as savory recipes. click >
12.	Cleaning the Pacojet is effortless and fast. A washing or rinsing cycle takes only 60 seconds and the push of a button. Compact in size (countertop), Pacojet fits in every kitchen. No special installation required. Plugs into standard socket. click >