Incredible speed and precise designing makes Pacojet the industry’s household name.
Think versatility, think economically. When you throw them together, you get a dynamic professional kitchen appliance that makes preparing high-quality dishes with simplicity with a significant reduction in time, labour and food waste. Chefs across the globe rely on Pacojet to produce exquisite mousses, sauces and ice creams at the press of a button. Being incredibly functional, the kitchen appliance works suitably in processing all types of foods with delicious results. Economically, because it works with incredible speed, it only takes a whopping 20 seconds to whip up single, calibrate portions with absolute minimal food preparation, and no spoilage. The precisely designed appliance, powered by Swiss technology and ISO certified manufacturing compact built fits into any kitchen and comes with all the accessories you need.
Back in the 1980s, the revolutionary ‘pacotising’ process was Swiss-invented. Pacotizing enables chefs to micro-puree fresh, deep frozen foods into an ultra smooth, creamy texture without thawing. Specialists developed this further to create Pacojet, being manufactured exclusively in Switzerland ever since. Fast forward to 1992, its worldwide launch marked the beginning of the success story it is today in which Pacojet established itself as the market leader and an indispensable gourmet device. Today, it is found in the world’s best restaurants and catering facilities.
In 2011, Pacojet signed a 10-year innovation agreement with their Swiss high-tech manufacturer to develop new, premium-performance generations of Pacojet devices. And two years later, the next model generation is launched with Pacojet 2. As a new original, Pacojet 2 is based upon the unique pacotizing process and features the most up-to-date, innovative state of the art technology as well as enhanced functional options. With the Pacojet 2, chefs are ideally equipped to meet the current and future needs of professional kitchens.
Taking advantage of the 20th Anniversary of Pacojet, Pacojet asked distinguished chefs working with Pacojet all over the globe to present their favourite Pacojet recipes. The result was a collection of inventive cooking ideas that are simply thrilling. This exceptional collection of personal recipes by international chefs is presented within a five-language Pacojet recipe book, inviting all Pacojet fans to take part on a culinary journey around the world with Pacojet.
A SPIN ON CREATIVE COOKING
Select fresh, top-quality meat, fish, fruit or vegetables and place into a pacotizing beaker. Next add your preferred ingredients and top up the beaker with a liquid of your choice. Deep freeze to -22°C (-8°F) for at least 24hrs. When you are ready to use, simply mount the beaker onto the Pacojet, select the number of portions you need and press ‘Start.’.The high-precision Pacojet blade spins at 2,000 rpm, shaving a micro-thin layer off the top of the frozen food, resulting in an ultrasmooth texture. Unused beaker contents remain frozen solid to be used later at your convenience.
Expanding far beyond ice creams and desserts, chefs have come to rely on their Pacojet to prepare exquisite savoury and sweet creations in each station of the kitchen. From delicious appetizers or main courses, delicate intermediate courses and tempting desserts -the Pacojet does it all.
NEVER TOO LARGE, NEVER TOO SMALL IN QUANTITY
Pacojet makes one portion of approximately 3.5 fl oz in 20 seconds or an entire beaker (1 Liter / 1.2 quarts) in less than four minutes. In just one hour the Pacojet will produce:
• 15 litres of sorbet or ice cream in 15 different flavours
• 15 kg of fine farce for pâtés, terrines, light and airy mousses
• 15 kg vegetable, herb or spice concentrate for sauces, oils, spice pastes etc.
• 150 portions of soup in 15 varieties