Pacojet manufactures innovative professional cooking systems that micro-purée fresh, deep-frozen foods into ultra-light mousses without thawing.
Pacojet is an indispensable tool in modern professional kitchens, offering an innovative cooking system that micro-purées deep-frozen foods without thawing. Its unique pacotizing® technology allows chefs to prepare a wide range of high-quality dishes, including sorbets, ice creams, farces, mousses, soups, concentrates, doughs, and batters.
The special processing intensifies natural flavors, preserves fresh colors, and significantly increases the surface area of ingredients for superior texture. Models like the Pacojet 4 feature specialized functions such as classical pacotizing®, Jet® mode for rapid 90-second processing, cutting, and whipping, combining limitless culinary creativity with reliable cost efficiency.
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No, never use liquid nitrogen to cool or freeze the pacotizing beaker. Gas release during processing can cause an uncontrolled pressure increase, resulting in broken equipment or injury.
Before pacotizing, the food product must have been deep-frozen for at least 24 hours at a temperature of -4°F (-20°C) to ensure a steady temperature throughout the beaker.
If your device has not been used for an extended period, you must complete a 2-stage cleaning process before first use for proper hygiene.
Classic pacotizing mode takes about 4 minutes, while the new Jet mode finishes in 90 seconds. Jet mode is best for "softer" recipes with high fat and sugar content.