The pacotizing® standard with a guarantee of success

For over 25 years, the pacotizing® standard has delivered exceptional, reproducible results at the touch of a button on all Pacojet models.

Working with over pressure / normal pressure:

With normal pressure, a maximum air pressure of 3-5% is incorporated into the food preparation. The consistency required for the stability of sorbet quenelles in banquet use, for example, is correspondingly firm and compact.

In contrast, the Pacojet works with over-pressure with up to 30% air pressure – perfect conditions for producing mousses, for example, with a creamy, airy consistency and a more intense mouthfeel.

Sample applications:

Farce Sorbets
Luftige Lachsroulade Cremiges Mango Sorbet
Over-pressure Airier results for lightly poached quenelles or airy roulades Sorbets take on an airier and creamier consistency. The texture is similar to ice cream.
Normal Compact farce for stuffing (e.g. chicken breasts and firm terrines) The sorbet becomes more compact and seems colder.