Pacojet 4 - Pacotizing - Cutting - Whipping

13
© Pacojet International AG 2022
PACOTIZING
®
– CUTTING – WHIPPING
Note: Ensure when filling the pacotizing
®
beaker that a smooth surface can be created,
the pacotizing
®
beaker is filled no higher than
the fill line, and there are no cavities (if neces-
sary, fill these with liquid – water, broth, etc.).
Mixtures must not be frozen too hard.
Note: An overfilled pacotizing
®
beaker will
be detected, and the volume will be reduced
down to the maximum permissible. After this
automated process is complete, remove the
pacotized
®
mass from the pacotizing
®
beaker
and start the process again.
Close the pacotizing
®
beaker with the included
beaker lid.
Allow the contents to reach a deep freeze in the
freezer for at least 24 hours at a temperature of
–20°C / –4°F.
Fill the pacotizing
®
beaker with the food
preparation.
1
2
3
BEFORE PACOTIZING
®
Caution: Insufficiently frozen food prepara-
tions (no colder than –20°C / –4°F) can result
in damage to the device and accessories!
Ensure that the pacotizing
®
beaker is set level
in the freezer so that the surface freezes flat in
the pacotizing
®
beaker. Do not go back and
add already frozen food preparations to the
pacotizing
®
beaker.
Pro tip: Write the date and time so that any-
one can know when the product was frozen
and thus the soonest it can be pacotized
®
.