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.
|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.|