Make your takeout

business successful
with Pacojet
How the Pacojet Cooking System works
Pacotizing® micro-purees fresh, deep-frozen food preparations (with overpressure) into flavorful, ultra-
fine, airy textures without thawing. It is ideal for producing sorbets and ice creams, farces and
mousses, soups and concentrates and even doughs and pastries. The Pacojet's unique processing
method ensures that the natural, fresh colors and flavors of the ingredients are retained.

The Pacojet Cooking System

• Inspires limitless creativity
• Delivers top-quality results with a guarantee of success
• Maximizes cost-efficiency, reduces workload and eliminates overproduction and food wastage

Pacotizing®
Select fresh, top-quality ingredients such as meat, fish, fruit or vegetables. Cut the ingredients into
small pieces and place them directly into the pacotizing® beaker. Edible skins and / or stalks may also
be included. Fill the pacotizing® beaker with a liquid of your choice up to the maximum fill mark and
freeze the beaker at −22 ˚C for at least 24 hours. Thanks to the hermetically sealed pacotizing®
beakers and sub-zero temperature of the freezer, optimal storage conditions for maintaining freshness
and hygiene are ensured over a long period of time. When you're ready to produce your recipe, attach
the pacotizing® blade and splash guard assembly to the magnetic blade holder and insert the frozen
pacotizing® beaker with the protective outer beaker into the Pacojet. Select the number of portions
you need and start the Pacojet. The Pacojet's pacotizing® blade rotates at 2,000 rpm., shaving the
frozen foods into extremely fine layers. The unused beaker contents can be placed back into the
freezer and used at a later time.

Working with the Pacojet Coupe Set

Expand the range of Pacojet 2 and Pacojet 2 PLUS applications with the Pacojet Coupe Set. Process
non-frozen foods by mincing, chopping, pureeing, whipping, foaming or mixing. With the Pacojet's
unique processing method, the 2-blade cutter, 4-blade cutter or the whipping disk pass once from the
top of the beaker to the bottom, processing fresh produce gently, evenly and with no transfer of heat,
ensuring superb results.

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Pacojet for takeout meals
Your guests are accustomed to excellent service and high-quality food. It is just as important to
maintain these high standards in your takeout and delivery service. Prepare a delivery-friendly menu
selection and delight your guests with superb top-quality meals at home. When designing your menu
for delivery, keep the following criteria in mind:

• Create the maximum variety of recipes while keeping food stock to a minimum
• Work with recipes that are easy to prepare and can be used in many ways
• Select menu items that will retain maximum flavor, texture, shape and color, even during storage or
transport
• Ensure meals are easy to dish up and package

Let your personal signature flow into your dishes with Pacojet
Your creativity will know no bounds when you prepare your recipes for processing with the Pacojet. As
an example, you could offer your guests a parsley green terrine or pink hummus with beets. The
Pacojet operating principle will enable you to produce the same top quality every time.

Work efficiently and cost-effectively with Pacojet

The Pacojet cooking system enables you to prepare meals easily and efficiently for your takeout
business. In just a few steps you can prepare your pacotizing® beaker contents and store them in the
freezer. Pacotize® the quantity you need à la minute and place the pacotizing® beaker and remaining
contents back into the freezer, avoiding overproduction and food waste. You can even omit time-
consuming work steps (straining, blending, blanching) when preparing dishes with the Pacojet,
reducing your workload.

Use Pacojet recipes which are suitable for takeout

For the takeout business, it is particularly useful to make soups (also suitable for large quantities) and
sauces, as well as condiments such as pesto, herb oils and spice pastes, with the Pacojet.
The Pacojet can also be used to prepare mousses, doughs and pastries for takeout businesses.
Offering ice creams and sorbet only makes sense if a suitable cooling option is available for transport.

If possible, let the guest heat your dishes

You can achieve the best quality of takeout dishes when the warm menu components are delivered or
picked up and then cooked or heated for serving once at the guest's home. With many Pacojet
creations you can do this problem free, because the dishes don't have to be cooked, cooled and then
reheated, but rather can be pacotized®, served or packaged cold and heated by the guest once they
have the meal at home (e.g. vegetable purees or instant Thai soup). In this way, the flavors and colors
of the meal are not already diminished the first time it's reheated. Make sure that your dishes are
transported in environmentally-friendly packaging that is securely closed and protects the contents.

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Pacojet takeout recipe inspiration

Chicken terrine with morels / truffles Beet tartare with gorgonzola mousse

Instant Thai soup Red lentil spread

with coriander dumplings

Pesto in the glass Hummus in the glass

Mango mousse Cream spinach

All recipes used and a large number of additional recipes to

inspire you, tips & tricks, support and much more can be found on
the new Pacojet app!

Download now!

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Connect with Pacojet