SEE HOW IT WORKS . . .

A New Spin on Creative Cooking

Select fresh, top-quality meat, fish, fruit or vegetables and place into a pacotizing beaker. Next add your preferred ingredients and top up the beaker with a liquid of your choice. Deep freeze to -22°C (-8°F) for at least 24hrs. When you are ready to use, simply mount the beaker onto the Pacojet, select the number of portions you need and press “Start”.

The high-precision Pacojet blade spins at 2,000 rpm, shaving a micro-thin layer off the top of the frozen food, resulting in an ultra-smooth texture. Unused beaker contents remain frozen solid to be used later at your convenience.

Pacojet process

Pacojet steps

STEP 1
Take the frozen beaker (your recipe frozen to -22°C / -8°F) out of the freezer and attach directly to the machine.

STEP 2
A high-speed blade "shaves" an extremely fine layer with each revolution and processes a portion in just 20 seconds...

STEP 3
...producing a creamy, very finely-textured end product to -12°C (+10°F), the ideal serving temperature for frozen desserts. Serve or hold in an ice cream cabinet or service freezer at -12°C to -15°C (10° to 5°F).

When Cooking Became Swiss