About This Document; General Information; Standards For Illustrations; Definition Of Key Terms - Pacojet Junior Bedienungsanleitung

EN
1.

About this document

1.1 General information
This user manual contains all information required to ensure safe handling of the Pacojet Junior.
Read this document carefully before starting up the machine and follow all safety notes.
Always operate and use this device in the manner described in this manual.
Any deviation from the processes described in this manual can result in injuries to the operator
or damage to the device and its accessories in certain circumstances.
This user manual is part of the Pacojet Junior and must be made available at all times. If the
device changes hands, this document must be given to the new owner.
1.2 Standards for illustrations
An illustration of the basic device and its accessories is located on the fold-out page at the start
of this user manual (figure 1: Pacojet Junior and accessories; figure 2: display). The references
included in the text relate to the numbers used in these two illustrations. This layout enables
readers to maintain an overview of the device, the display, and accessories at all times.
1, 2, ...
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1.3 Definition of key terms
All main components and accessories in the Pacojet Junior that come into contact with food
during the pacotizing process make up the direct food processing system.
2.

Using the Pacojet Junior

2.1

Proper and improper use

The Pacojet Junior is a kitchen device for commercial and private use. Pacotizing enables chefs
to "micro-puree" fresh, deep-frozen foods without thawing into ultra-light mousses, naturally
fresh ice creams and sorbets or aromatic soups, sauces or fillings.
Any usage that goes beyond the description provided here, including the processing of
other substances, can cause injuries and damage. Any improper usage as defined here is not
permitted!
2.2 Aspects relating to food hygiene
While working with food, always observe hygiene standards and comply with any legal
standards concerning food preparation.
Only ever process fresh, boneless, frozen produce.
Before pacotizing, produce must be frozen at a temperature of between -18 °C and -23 °C for a
period of at least 24 hours.
Consecutive numbers are used to present a series of consecutive steps in
a process.
A number inside a circle shows the a step shown in an illustration.
A bullet point at the start of a section marks the start of a list of individual
aspects linked by a similar subject.
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