Pacojet in the restaurant

Whether you run a fine-dining restaurant, a country inn or a food truck, you all share a great passion for bringing the best to your guests' plates. At the same time, you face daily challenges such as a lack of qualified personnel or high operating and purchasing costs. In addition, guests' increasing quality demands, changing consumer behavior from take-out to veganism, the demand for resource-saving work and the use of sustainable food sources make quality, efficiency and creativity in the kitchen more in demand than ever. Pacojet offers you a clever solution for optimizing your workflow and will make both your kitchen team and your guests happy with its culinary possibilities.

As a reliable partner, it enables flexible mise en place, fast processing and easy operation. Time-consuming tasks are no longer necessary with the Pacojet.

As a true all-rounder, it can prepare concentrates, pastes and oils, butter mixtures and spreads, soups and mousses, terrines and pâtés, batters and pastries, as well as sorbets and ice creams in three simple steps. Top results with unique consistency, aroma and color are guaranteed – no matter who presses the button.

Herb and walnut cream cheese on crackers for cocktails. Macarons with raspberry ganache as a greeting from the kitchen. For starters, cucumber soup; for the main course, saddle of lamb with an herb crust; and for dessert, mango sorbet in the à la carte business. Pesto for take-out. As a system with countless applications, the Pacojet knows no bounds when it comes to culinary creativity.

Numerous enthusiastic Pacojet users from restaurants and hotels around the world are convinced by Pacotizing®. Read for yourself why the Pacojet makes life in a professional kitchen much easier and why working with this all-rounder is so much fun that your guests will feel it, too.