“Pacojet is indispensable”
Jan Hartwig’s kitchen secret
How Jan Hartwig perfects texture, color and flavor with Pacojet
“I first used Pacojet during my apprenticeship in 2000 – and it has accompanied me throughout my entire career,” says Jan Hartwig. Today, two Pacojet machines run in his kitchen every day.
Essential for star-level quality
For Hartwig, Pacojet is more than just a kitchen appliance. “No farce is as silky and airy, no ice cream as creamy, no sorbet as smooth, no herb purée stays as green – because pacotizing® doesn’t heat the mixture,” he explains. The applications are diverse – and omnipresent in Hartwig’s menu.
Variety on the plate – thanks to Pacojet
A fine herb cream for the amuse-bouche, a flavorful spread for the bread, a delicate pike and scallop farce for the dumplings, or an intense venison farce for a game dish – all created in Hartwig’s “laboratory of love” through pacotizing®. The artichoke cream accompanying a fish course, the vibrant chive sauce, the sorbet for the pre-dessert, the ice cream for the main dessert, and even the coffee buttercream for the petit fours – all owe their texture and freshness to Pacojet.
Planning reliability and efficiency
Beyond quality, Hartwig values the efficiency: “Once mise en place is done, placed in the pacotizing® beaker and frozen – it’s perfectly plannable and saves a lot of time.” Precise portioning reduces food waste and labor costs. “You no longer need to blend and strain farces – that saves manpower.”
Pacojet 4: The next level
With Pacojet 4, a new era has begun for Hartwig: “Faster, quieter, more advanced, easier to clean, simpler to use – a true evolution. Pacojet is irreplaceable and indispensable in professional kitchens,” he concludes. “With intensive use, the investment pays off within a year – in any operation.”
Exclusive recipes by Jan Hartwig
Star chef Jan Hartwig shows how pacotizing® inspires his cuisine. He uses Pacojet in a wide range of applications – from fine sorbets to creative spreads – and impressively demonstrates the culinary diversity it enables. Discover his recipes.
Pike dumplings with caviar and lime butter sauce Lychee sorbet
Sour cream ice cream Anchovy butter Celeriac spread Char rillette
The benefits
Further references
