30 years of Swiss-designed cooking technology
Pacotizing®: stand out through unforgettable quality
30 years of Swiss-designed cooking technology
Pacotizing®: stand out through unforgettable quality
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
Radicchio trevisano ice creamAlmond Gianduja
100g powdered sugar
60g lemon juice
8g milk powder 1,5% fat
30g Radicchio trevisano
Method:
(1) Mix the sour cream, powdered sugar, lemon juice and milk powder together and add the diced radicchio trevisano. Mix all ingredients together. Pour into a pacotizing® beaker, close the lid.
(2) Label the pacotizing® beaker and freeze at −20 °C for at least 24 hours.
(3) Pacotize® once if necessary.
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.
