Optimizing pastry production with a pastocuiseur
This guide is intended for food industry professionals, particularly pastry chefs, trainers, and artisans who want to improve their productivity, production consistency, and hygiene by using a pastocuiseur. By combining cooking, pasteurization, and cooling, the pastocuiseur allows you to effectively modernize a pastry laboratory.
What is a pastocooker?
A pastocuiseur is a versatile machine that can cook, pasteurize, and cool sweet or savory dishes. Hubert Cloix offers several models:- The “Recipe” pastocuiseur: suitable for creams, sauces, ganaches, etc.
- The “Crème cuit” pastocuiseur: dedicated to the precise cooking of pastry creams, lemon, béchamel, etc.
- The “Grande Cuisine” pastocuiseur: version optimized for the needs of collective catering and large volumes, with delayed start and programmable cycles.
Key benefits in pastry making
Increased productivity: ability to chain cycles automatically, reduction of downtime.
Consistent quality: precise temperature control, consistent textures.
Safety and hygiene: reduced handling, closed circuits, easier cleaning.
Ergonomics: intuitive touch interface, simple recipe configuration, increased comfort for teams.
Choose the right model
Depending on your needs, here are some guidelines:
Small productions: PCR-7 or PCR-15 (7 to 15 L tank, rapid cycles)
Average production: PCR-30 or PCR-60 (30 L or 60 L tank, optimized cycles)
Intensive production: PCR-120 or PCR-240 (large capacity, centralized production, secure hygiene and customization options)
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Comparative
Cycle duration: 30 to 130 minutes depending on model and recipe
Hourly production: from 8 to 110 liters
Electrical power adapted to each format (230 Volts or 400 Volts for France for example)
Optimal use
To get the most out of your pasteurizer :
Prepare the ingredients in advance and make sure the bowl is clean.
Program your recipes via the touch interface (temperature, levels, duration, cooling)
Keep cooking recipes coming thanks to the quick cleaning and robust components
Clean daily according to the manual recommendations to ensure longevity and hygiene
Practical cases
In pastry laboratories, it is common to use a PCR-30 or PCR-60 to continuously prepare pastry creams, ganaches and dessert mixtures.
In a training center, the PCR7 or PCR-15 models allow each student to carry out a complete recipe independently.
In a centralized laboratory, a PCR-120 or PCR-240 can produce liters of sauce or dessert cream with extended shelf life thanks to the delayed start.
Associated services Hubert Cloix
Initial installation training
Localized and responsive after-sales service
Customizable machines
Availability of spare parts guaranteed >20 years
Conclusion
The pastocuiseur is a true ally for modernizing a pastry laboratory. It allows for greater efficiency, quality, and safety. By choosing Hubert Cloix, you're opting for robust and durable French technology, perfect for your most demanding recipes. For demonstrations or advice, contact our sales team.