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[Pacojet] 冰淇淋機 (瑞士) / 手動洩氣    首頁 > (312) 冷飲冰品 / 吧檯 / 製冷 / 冷存設備


食品調理機 (瑞士進口)尺寸: W20 x D36 x H50 cm

電力:單相110V 1000W

容量1公升/1.2夸特

操作示範影片:

1.      http://www.youtube.com/watch?v=Y90KnQgmT64

 

使用客戶 : 

台北: 艾美  / 愛麗 / 六福 / 西華 / 君悅 / W Hotel / Robuchon / 駱師傅 / 亞都飯店 / 海峽會  / 安傑羅餐廳 / 華泰飯店 /

台中: 亞緻飯店

台南: 嘉南藥理大學

高雄: 帕莎蒂娜 / 高餐藍帶

 

With the Pacojet, preparing a wide variety of natural frozen desserts has never been this easy for an end product that good. For example a fresh pineapple sorbet:
Peel and dice a fresh pineapple, including the core. This will fill two of the one-litre beakers with approx. 25oz (700g) of fruit in each. Top up with juice. Needs no additives. Sweeten only if desired.

Place in a 4-star freezer at -4°F (-20°C) for minimum 24 hours (Lock in freshness and aroma!). Whenever you wish to make the sorbet take the frozen beaker out of the deep freezer and attach it to the Pacojet.
Process it directly in its deep frozen state. A hi-speed blade (2000rpm) "shaves" an extremely fine layer (<2µm) with each revolution, processing each portion in just 20 seconds to produce a creamy, finely textured end product.

The result is an incredibly smooth and creamy (pineapple) sorbet which is at ideal serving temperature (-12°C)...
... an all-natural pineapple sorbet of highest quality and freshest taste.
Process a variety of beakers and hold ready for service in a serving freezer (ice cream cabinet) at about 10°F to 5°F (-12°C to -15°C). Partly used beakers are put back in the deep freezer for future use.
No wastage!


 

A REVOLUTIONARY SYSTEM

Pacojet is a unique food processor used worldwide by many chefs to produce a large variety of both sweet and savory recipes.

Pacojet takes the work out of making superior quality frozen desserts, from 100% natural sorbets, made only from fresh fruit, to smooth ice creams, which can be either full fat, yoghurt-based or even dairy-free.

But that’s not all!

Pacojet can also be used to process savoury recipes ranging from light, airy mousse and fine pâtés or farces to vegetable and herb concentrates which provide the basis for a wide variety of recipes. Whatever ingredients a chef’s imagination conjures up, Pacojet can purée it to perfection. We guarantee it!

Key benefits

  • Pacotizing enhances natural flavour and produces a superior end product of exceptional consistency and taste.
  • Less sugar and fat needed without sacrificing quality or taste.
  • Freezing locks in freshness and aroma. No preservatives, no additives needed.
  • Pacojet improves the profitability of any restaurant, because it saves time, labour, increases efficiency and cuts raw material
    costs.
  • Pacojet makes adding new, unique flavours and recipes to a menu much more feasible and can increase sales and pay for itself in no time.
  • Convenient: prepare recipes in advance, then freeze and store until needed.
  • Cleaning the Pacojet is effortless and fast. A washing or rinsing cycle takes only 60 seconds at the push of a button.
  • Processes without breaking freezing chain. Partly used beaker can be safely put back in the freezer. No wastage!
  • Crystallization is no longer an issue because beakers can be "repacotized" several times without loss in quality.

"Pacotizing" processes frozen recipes without thawing them.

Take the frozen beaker (your recipe frozen to
-20°C) out of freezer and attach directly to the machine.

A hi-speed blade (2000rpm) "shaves" an
extremely fine layer (<2μ) with each revolution and processes a portion in just 20 seconds...

...producing a creamy, very finely-textured end product to -12ºC, the ideal serving temperature for frozen desserts. Serve or hold in ice cream cabinet or service freezer at -12°C to -15°C.


EXAMPLE USAGE: CREATING PINEAPPLE SORBET

Preparing a wide variety of natural frozen desserts has never been this easy for an end product that good.

1.
Peel and dice a fresh pineapple, including the core.
(Save time and raw material)
2.
Fill a beaker with approx. 700g of fruit. Top up with pineapple juice. Sweeten
only if desired.
(Needs no additives, no preservatives)
3.
Place in deep freezer -20°C for minimum of 24 hours, or shock-freeze.
(Lock in freshness and aroma!)
4.
When you wish to make the sorbet, set up the Pacojet for processing.
(Simply snap the blade on to the magnetic end of the shaft)
5.
Now take the frozen beaker out of the freezer, attach it to the Pacojet, and process it directly in its deep frozen state.
(Simple and fast!)
6.
You can select to process as little as you need or do the whole beaker. In just seconds, the frozen fruit is puréed to an extremely fine texture.
7.
The result is an incredibly smooth and creamy (pineapple) sorbet at the ideal serving temperature (-12°C).
8.
Process a variety of beakers and hold ready for service in a service freezer (ice cream cabinet) at about -12°C to -15°C.
9.
Partly used beakers are put back in the deep freezer for future use. (Safe! Pacotizing does not break the freezing chain. No wastage)

 

Accessories

All the equipment you need to whip up a feast. From top-quality chrome steel beakers to the precision pacotizing blade, all components of the Pacojet system are highly calibrated and durable.

The Pacojet system includes:

Accessories
 

Optional Accessories:

Coupe Set

Coupe Set

Pacojet is not just for frozen food. Take advantage of the wide range of options for processing fresh ingredients with the Coupe Set accessory kit.

Frozen or fresh – the Pacojet system is the tool of choice for chefs who want to produce high-quality cuisine every time.

 
Pacotising Blade Gold

Pacotising Blade Gold
Titanium-nitrate hardened


 
Chrome Steel Pacotizing Beakers

備註 : 10509-195000
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