28
29
IMPORTANT!
Î
Beaker content should not contain empty cavities or air pockets. Likewise, the
surface of the beaker content must be flat. Disregarding these directions can
damage the pacotizing blade during pacotizing.
a) seal the pacotizing beaker with a beaker lid.
b)
Freeze the pacotizing beaker between −18 °C
and −23 °C for at least 24 hours.
Brief description of the pacotizing process
6.2.2
a) ON/OFF switch (right-side, lower back). Power
on.
Handling the PACOJET 2
6
PACOJET 2 applications
6.1
PACOJET 2 is designed for pacotizing i.e. pureeing fresh, frozen food prepa-
rations (−18 °C to −23 °C) without thawing. Use the pacotizing blade for these
tasks. In most cases, a pacotizing cycle will raise the temperature of products
frozen at −18 °C to −23 °C by around 10 °C. Thus, to preserve food hygiene,
it is critical to further process pacotized food products immediately and/or
rapidly return any contents remaining in beakers to the freezer.
In addition to pacotizing with the PACOJET 2, the optional Pacojet Coupe Set
is available to process fresh, non-frozen food items (sections 5.7.2, 5.7.3, 6.3
and 6.4). Please refer to the separate Pacojet Coupe Set instruction manual.
Handling of fresh, frozen foods for pacotizing
6.2
Preparatory activities before pacotizing
6.2.1
Fill the pacotizing beaker with prepared foods, in-
cluding liquids, up to the maximum fill-line.
IMPORTANT!
Î
Never fill the pacotizing beaker above the maximum fill-line. Overfilling beak
-
ers can result in extensive contaminant ingress that can lead to defects and
damage.
