You can use your Pacojet in many different ways: for sorbets, ice creams, farces, mousses, soups, concentrates, doughs, mixtures, and much more.
The special pacotizing® process intensifies the flavours of the ingredients and preserves their fresh, natural colours. It results in ultra-fine, airy textures – a unique flavour sensation you can reproduce any time at the push of a button.
The Pacojet 4 is an innovative kitchen appliance that is suitable for commercial use.
It processes deep-frozen foods into micro-purees and mousses in one step without thawing.
Pacojet is highly versatile, offering you virtually limitless applications – from aromatic pestos and creative macron fillings to airy-light goat cheese mousse. And every dish is guaranteed to be sheer perfection. Unleash the full potential of your Pacojet and create a wide range of dishes.
Pacotizing® excellence since 1992.
Pacotizing® greatly increases the surface area of the ingredients. This intensifies their flavours.
The special pacotizing® process preserves the fresh, natural colours of the foods.
Because pacotizing® micro-purees the ingredients and incorporates up to approx. 1.2 bars of air pressure, this creates ultra-fine and airy textures.
From the secret weapon of top chefs to an absolute must-have kitchen aid: the Pacojet has become an essential feature of professional kitchens worldwide – from owner-managed restaurants to caterers and the food-services industry.
Pacotizing® involves the micro-pureeing of fresh, deep-frozen foods using overpressure without thawing. This allows the foods to shine in their purest, most natural form.
The unique cooking system combines limitless creativity with top results and cost efficiency.
The Pacojet 4 supports you with the specific requirements of your kitchen. Its features deliver outstanding results with maximum productivity.
The intelligent features of the Pacojet 4 offer practical user guidance, and workflows can be further standardised.
