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A world of inspiration
Pacojet recipes
A limitless diversity of high-quality dishes
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 flavors of the ingredients and preserves their fresh, natural colors. It results in ultra-fine, airy textures – a unique flavor sensation you can reproduce any time at the push of a button.
Experience the Pacojet with all the senses
The Pacojet
Your reliable partner
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.
Passion for pacotizing®
Maximum quality and value creation
30 years of the Pacojet means
Recipe of the season
Lemon buttermilk ice cream
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
450 g milk
115 g cream
160 g sugar
13 g lemon zest
10 g lemon juice
55 g egg yolk
100 g buttermilk
Recipe preparation
(1) Bring the milk to the boil, mix in the egg yolk and sugar and heat to 82 °C. Allow the mixture to cool, mix with all the remaining ingredients and pour into a pacotizing® beaker.
Tutorials
Working with the Pacojet
Here you will find recipe videos, helpful tips, and instructions on pacotizing®.
Masterclasses and webinars
Pacojet courses online and offline
Cook with us in person at one of our Pacojet masterclasses, or take part in one of our live webinars.