Discover the magic of ‘pacotizing’ with Pacojet 2
Pacotizing enables chefs to ‘micro-puree’ fresh, deep-frozen foods into ultra-light mousses, naturally fresh ice creams and sorbets or aromatic soups, sauces or fillings without thawing. Intensive flavours, natural colours and vital nutrients are captured in individual, ready-to-serve portions.
Pacojet takes the work out of making quality superior frozen desserts. From 100% natural sorbets, made only from fresh fruit, to smooth ice creams which can be either full fat, yogurt-based or even dairy-free.
But that’s not all! Pacojet can also be used to process savory recipes ranging from light, airy, mouse and fine pâtés or farces to vegetable and herb concentrates with which an infinite of variety of soups and sauces can be created. Whatever ingredients a chef’s imagination conjures up, Pacojet can purée it to perfection.
We guarantee it!
PACOJET – WHEN COOKING BECAME SWISS
Over the past 20 years, Pacojet has become synonymous for culinary creativity without bounds.
In the 1980s, a Swiss engineer invented the revolutionary "pacotizing" process. Swiss specialists developed this further to create the Pacojet, being manufactured exclusively in Switzerland ever since.
Its worldwide market launch in the year 1992 marked the beginning of a success story in which Pacojet established itself as the market leader and an indispensable gourmet device. Today it is found in the world's best restaurants and catering facilities.