THE PACOJET SYSTEM By Christie Maggi, Advanced Gourmet’s Executive Chef
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What is Pacojet?
What is Pacojet?
A dynamic professional kitchen system. Taking a deep frozen base, the Pacojet shaves and emulsifies food product to a micro puree.
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Pacotizing
Pacotizing is only possible using the Pacojet system.
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How Does it Work?
How Does it Work? High Precision Blade spins at 2,000 Rpm Shaves to a micro fine puree Unused beaker contents are remain frozen for later use
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How Does it Work? ď ąWorks through deepfrozen foods without thawing, locking in optimal freshness and nutrients. ď ąProduces ice creams and sorbets at the ideal serving temperature. www.PacojetUs.com | www.AdvancedGourmet.com
Product Aspect Pacojet creates a micro puree for a smooth creamy texture Frozen chain is not broken resulting in no crystallization Coupe set allows for course or fine purees Whipping disk incorporates air without heat When pacotizing, the machine moves not the food, incorporating less air and needing less moisture
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How do I use the Pacojet?
How do I use the Pacojet? Select fresh, top-quality meats, fruits, vegetables, or frozen dessert bases and place into the Pacojet beaker. Deep-freeze to -4˚F for at least 24hrs. When ready to use, simply attach the beaker to the Pacojet, select the number of portions you need, and press “Start.”
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How do I use the Pacojet? To pacotize a whole 35-ounce beaker just
press “Start” Pacotizes in less than four minutes. The Pacojet calibrates 3.5-ounce servings. One serving takes 20 seconds.
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What is the Coupe Set?
Coupe Set The Coupe Set turns Pacojet into a cutter, blender, and whip. Designed 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 products.
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Two-Blade Cutter | For Coarse Chopping
Use to make tartares, minced meat for burgers, chopped liver, or simply to chop herbs, onion, garlic, chili, olives, nuts, etc. www.PacojetUs.com | www.AdvancedGourmet.com
Whipping Disk | For Non-Frozen Foodstuffs To prepare fresh items both savory and sweet: flavored whipping cream, meringues, fruitbased milk shakes, frappĂŠs, etc.
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Four-Blade Cutter | For Fine Farces,
Forcemeat, Spreads, and Mousses The 4-blade knife is ideally suited for the production of fresh farces, curry pastes, dips.
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Who Uses the Pacojet?
Who Uses the Pacojet? Over 30,000 chefs worldwide.
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Who Uses the Pacojet?
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Pacojet Specs
Specs Small foot print 18x15x20 - 30 pounds 110v electric - Lower utility cost 35-ounce capacity - 4 minute production time 3.5 ounce portioning- 20 second production time Pacojet can pacotize 4 gallons in one hour- 16 different flavors
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Production Mis en place when time and product available Freeze to -4/ deep frozen Pacotize to order or preservice
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Exactness in Recipe Testing
35 ounce beakers allow for precise formulation of recipes Specific timing of production Consistent product- exact product nationally Easily replicable
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Creativity in Recipe Testing Quick process time allows for several beakers with slight variations Menu variety and customize flavors Multiple uses in kitchen and lab from appetizers to entrees to dessert
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Health Aspect Frozen proteins, iron, and vitamin are denatured and are easier to digest and absorb Freeze fresh vegetable, fruit, and herbs at peak of ripeness and nutritional values Freezing preserves nutrients compared to canning Stainless steal beakers protect allergy-based products Great for clients with swallowing difficulties www.PacojetUs.com | www.AdvancedGourmet.com
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