The programmable automatic repeat function of the Pacojet 2 PLUS further optimizes pacotizing® results when needed, enabling variations in mixing, consistency, stability and color.
Depending upon the recipe, the pacotizing® process can be run up to nine times by beaker or by portion without releasing the over-pressure. This saves time because intermediate steps such as re-freezing are no longer necessary.
Depending upon the recipe, the pacotizing® process can be run up to nine times by beaker or by portion without releasing the over-pressure. This saves time because intermediate steps such as re-freezing are no longer necessary.
Pacotizing® beaker fill volume
The table below shows possible effects on volume following repeated pacotizing®. These are approximate values. Deviations are possible. The most notable effects result from repeated pacotizing® of the entire pacotizing® beaker in one processing cycle with over-pressure.
(Caution: Adjust pacotizing® beaker fill volume in advance!)
| Group of recipes | 1 x pacotize® Total volume* |
2 x pacotize® Total volume* |
3 x pacotize® Total volume* |
|---|---|---|---|
| Ice creams (Anglaise) | + 15-30% | + 30-55% | not recommended |
| Sorbets (from fresh fruit) |
+ 15-30% | + 30-60% | not recommended |
| Mousses | + 10-25% | + 25-35% | + 35-45% |
| Farces | + 10-25% | + 25-35% | + 35-45% |
| Concentrates y and soups |
+ 0-50% | + 0-100% | + 0-100% |
| Doughs and pastries | + 10-25% | + 25-35% | + 35-45% |
| Pastes e.g. Pure nuts e.g. Nuts with oil |
+ 10% + 10-25% |
+ 10% + 25-35% |
+ 10% + 35-45% |
*based on the non-pacotized®, frozen pacotizing® beaker contents
Important: