Experience meets innovation
The new Pacojet 4
For even more applications
Coupe Set Pacojet 4
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
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
Avocado Coconut Ice Cream
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
550 g avocado
1000 g coconut milk
250 g sugar
10 g glucose
4 g coriander
60 g lime juice
(1) Cut the avocado into cubes. Mix all ingredients together and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 h.
(3) If necessary, pacotize® 2 times with overpressure.
Fine Dining in Zurich's Old Town
Eating like in 1837
"Without Pacojet, we would not be able to offer a large part of our dishes. We make all ice creams and sorbets, farces and vegetable purees with it," explains chef and co-owner Carlos Navarro.
Patisserie specialties and brunch
Oni & Lu
Café, Deli and Patisserie in the Black Forest
Luisa Zerbo is bubbling over with ideas on the subject of pacotizing®. A raspberry chocolate ice cream with brioche French toast, creamy hummus, a fine baba ganoush, tahina and herb oils from the Pacojet are already on the menu. "No one has ice cream as melt-in-your-mouth or hummus as creamy as ours," she enthuses.
Restaurant and catering
Traditional German cuisine
The advantages of pacotizing® for Jörg Plumbohm? «No more mounted sauces, flavor-intensive ultra-high-quality desserts, and color-intensive soups and sauces. And, of course, efficient working, since portions are processed and a lot of time is saved in the à la carte business.»
Working sustainably and efficiently
Creative cuisine from East Switzerland
"Pacojet is an essential purchase because efficiency in the kitchen is very important, and the versatility of this device is simply infinite," says Reto Hofer, Chef de Cuisine.
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.