Pacojet 2 - Pacojet 2 Control Components Overview; Machine Controls Review; ON;OFF Switch Functionality

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IMPORTANT! Î
Beakercontentshouldnotcontainemptycavitiesorairpockets.Likewise,the
surfaceofthebeakercontentmustbeat.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 process6.2.2
a) ON/OFF switch (right-side, lower back). Power
on.
Handling the PACOJET 26
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 pacotizing6.2
Preparatory activities before pacotizing6.2.1
Fill the pacotizing beaker with prepared foods, in-
cludingliquids,uptothemaximumll-line.
IMPORTANT! Î
Neverllthepacotizingbeakerabovethemaximumll-line.Overllingbeak-
ers can result in extensive contaminant ingress that can lead to defects and
damage.