Chrome steel Pacotizing® -beaker for Pacojet® 4 -machine

Fill the pacotizing® beaker with the food to be processed. If there are cavities, fill with liquid to the maximum fill line mark (water, stock, cream, etc.) until the surface of the pacotizing® beaker is even and smooth.

Place your filled pacotizing® beaker in the deep freeze for at least 24 hours at –20°C until the contents are completely frozen. Pacotizing® of pacotizing® beaker contents that are too cold (colder than –23 °C) can overload the device and damage it. If the contents of the pacotizing® beaker are not cold enough, the quality of the result can be negatively affected.