Pacojet - The Chefs' Choice For Making Gourmet Ice Cream, Sorbet, Gelato, And More
Pacojet is a revolutionary countertop machine that is essential to every culinary professional kitchen. It whips up frozen dessert creations quickly, and without much fuss. This is a dream machine for chefs who strive for top quality with minimum effort. It has become an essential food preparation device for chefs nation and world wide.
Pacojet is best known for its "Pacotizing" process: mixing and pureeing deeply frozen food directly in its frozen state, producing a fine consistency intended to maximize flavors. Using Pacojet as a sorbet, ice cream, or gelato machine is best when using fresh and natural ingredients.
Pacojet isn't just for making frozen desserts. It is a versatile, creative, and labor saving tool that also makes savory sauces, pâtés, and anything you can imagine.
The 3 step Pacojet process couldn't be easier. Step one: fill the beaker with your ingredients. Step two: freeze filled beakers to -20 degrees celsius (-4 degrees Fahrenheit) for 24 hours in a regular freezer to ensure that the contents are frozen to the core. If you have a shock or blast freezer, this only takes 4 hours. Step three: Pacotize the contents, using the pacotizing blade with the machine. Enter the desired portions, and the Pacojet does the rest. The results will astound you!
Whatever the application, whether it's appetizers, concentrates for soups and sauces, or your favorite ice cream or gelato recipes, the Pacojet process is always the same. Beakers can be prepared in advance or during slow periods, stored deep frozen until needed, and require no thawing either prior to or during processing. Because of the constant frozen state, there is no need for additives, preservatives, or flavor enhancers. Partially used beakers can be put back into the freezer, which means nothing is ever wasted.
No kitchen is too big or too small for Pacojet. It's compact countertop design fits well in any space. The needs of larger kitchens can be accommodated simply adding more Pacojet beakers for higher production rates. Many chefs are known to rely on multiple Pacojet machines in their work spaces. Pacojet requires no special installation and uses a standard socket.
Another benefit of Pacojet is that it will cut time, labor, and ingredients costs, thus increasing the profitability of any restaurant. Cleaning the Pacojet is also a simple and time saving endeavor. It's even easier than the 3 step Pacojet process.
This high performance machine encourages the culinary expert to experiment with innovative ideas for food textures, flavors, aromas, and taste for frozen desserts and savory dishes.
Pacoject is made in Switzerland and is the most innovative food preparation appliance to appear on the market in ten years. It was developed in collaboration with renowned chefs from around the world. Pacojet provides a simple and reliable method for the fresh production of a large variety of frozen desserts. It is a cost effective and labor saving tool that top chefs have been known to take with them everywhere they go.
About the Author
Mariela Perez-Simons is the President of Perez-Simons Web Studios, which offers web design, SEO, internet marketing, and social media services to small and mid size business throughout the United States. Find more information about Pacojet at www.pacojetus.com.
Anyone have the TV show "Master Chef Goes Large" season 3 or no where to get it from??????top answers given!!!?
Hello i watched season 3 ----"Master Chef Goes Large"----
maybe you can help me i need a classical song form ----"Master Chef Goes Large"---- on one of the episodes from the season
i want to download this song that was played on it. it sounds classical/deep its on season 3 the episode is where the 3 finalist cook for Tony Blair on downing street and when their cooking this song is being played and i need to know what its called.. if someone can watch the episode and tell em the song or locate it for me it would be great. Its episode 38 on season 3..
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