Secondhand Catering Equipment

Pacojet 2 Plus With 12 Beakers - Devon

Description

The Pacojet 2 Plus is a top-of-the-line unit designed for professional kitchens, specifically for creating high-quality frozen desserts, mousses, and purees.

This unit comes with beakers for convenient preparation of a variety of culinary creations.

With its powerful technology and precision engineering, the Pacojet is a trusted brand in the industry for achieving smooth and velvety textures in your dishes.

Perfect for restaurants and food service establishments seeking to elevate their menu offerings.

This unit has been taken out of the box and sat on a kitchen counter but never used.

What Is Pacotizing

Pacotizing is a specialized culinary technique used to micro-pureé deep-frozen ingredients into an ultra-fine, silky texture without thawing them. Coined by the makers of the Pacojet appliance, the process involves spinning a specialized blade downward at high speeds to shave micro-thin layers off a solid, frozen block of food.

How Pacotizing Works

Freezing: Ingredients are placed in a special beaker and deep-frozen -22 to -8 Deg. C for at least 24 hours.Micro-pureeing: The frozen block is attached to the machine, where a blade spins at roughly 2,000 RPM, shaving off micro-thin layers from the top down.

Pressurization: The processing occurs under overpressure (around 1 bar), which expands the volume and adds a natural, airy creaminess.

Popular Pacotizing Applications

Sorbets and Ice Creams: Instantly transforms fresh fruit or dairy bases into perfectly churned, ready-to-serve desserts without ice crystals.

Savory Mousses and Farces: Creates feather-light textures from meats, fish, and vegetables without the need for traditional heavy creamers.

Soups and Sauces: Purees raw or cooked ingredients (including skins and stalks) into completely fiber-free liquids.

Benefits for Professional Kitchens

Zero Waste: Allows chefs to use entire ingredients, such as vegetable stalks, fruit peels, and meat trimmings, which are pureed seamlessly into the final dish.

Freshness On Demand: Chefs can prep and freeze bases in advance, then "pacotize" only the exact number of portions needed per order, ensuring vibrant colors, intensified flavors, and no leftover spoilage.