Thoroughly clean pacotizing beakers and all accessories.
HOW TO USE THE PACOJET
This video demonstrates how to use the PacoJet system.
CLEANING AND PRODUCTION
Cleaning the PacoJet.
The Pacojet 2 Is an essential equipment Of modern professional cooking. Pacotizing involves the micro-pureeing Of fresh, deep-frozen ingredients under pressure to produce velvety-smooth mousses, soups, farces, sauces and ice creams.
PACOJET SETUP & USE
This video shows the setup And basic operation Of the Pacojet.
PACOJET QUALITY & VARIETY
This video shows quality And variety.
PACOJET SPEED & FLEXIBILITY
This demonstrates the speed And flexibility Of the Pacojet system.
All the great things you can Do With a Pacojet.
PACOJET COUPE SET
The Coupe Set extends the Pacojet's range of functions to working with fresh, non-frozen foods.
PACOJET APPLICATIONS & RECIPIES
The Pacojet international recipe book offers culinary inspiration from all over the world – In five languages.
READ BEFORE USING
Do Not pacotize a beaker before its contents are frozen solid. This can damage the pacotizing blades Or the motor.
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