Pacojet

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Pacojet

Pacojet is a kitchen appliance for professionals[1] that micro-purees deep-frozen foods into ultra-fine textures (such as sorbets, ice creams, farces, mousses, soups, concentrates, doughs, masses) without thawing. Manufactured in Switzerland, the Pacojet is sold worldwide for hotel, restaurant and catering gastronomy.

Overview[edit]

The pacojet system was invented by Wilhelm and Andreas Maurer from Zürich in the 1980s.[citation needed] They sold the patent to the investor Gregor Staub who founded the company PacoJet in 1988 together with two partners from Müswangen (LU) in Switzerland.[citation needed] In 2012, the Pacojet 2 was launched, followed by the Pacojet Junior in 2017 and the Pacojet 2 PLUS in 2018.[citation needed]

Pacojet AG is headquartered in Zug, Switzerland and is supported by a network of importers and distributors around the globe.[citation needed]

Operation[edit]

Fresh ingredients are placed into the Pacojet beaker and frozen for at least 24 hours at – 22 °C/-8 °F. The beaker is then attached to the Pacojet machine and the number of portions desired is selected.[2] Its blade spins downward with at 2,000 rpm, shaving a micro-thin layer off the top of the block of deep-frozen ingredients.[3] This process is called "pacotizing", a verb coined to describe the unique function of the Pacojet.[4] The Pacojet operates in a sealed mode with a pressure of 1.2 bar / 17 lb. in.[citation needed]

In the press[edit]

In May 2005, chef Shea Gallante referred to the Pacojet as "one of the premiere inventions of the past 10 to 15 years."[5]

In October 2010, Forbes wrote that the Pacojet "has developed a bit of a cult following among tech-obsessed foodies without cash-flow issues… The PacoJet turns the ice cream making process inside out, using a lot of exquisitely calibrated machinery in the process."[6]

In 2011, Modernist Cuisine named Pacojet "must-have tool for the modernist kitchen" in its top-ten list.[7]

In popular culture[edit]

The Pacojet is referenced in the 2022 film The Menu.[8]

References[edit]

  1. ^ Uudet suomalaiset ravintolat esittäytyvät (New Finnish restaurants in limelight), Kauppalehti ("you also need the Pacojet, not yet common at homes") accessed 29.3.2012 (in Finnish)
  2. ^ Perez-Simons, Mariela. "Pacojet - The Culinary Professionals' Choice For Making Gourmet Sorbet, Ice Cream, Gelato, And More". Article Dashboard. Retrieved 1 June 2012.
  3. ^ Duffy, Jill (May 28, 2011). "15 High Tech Cooking Tools for BBQ Season". PCMag.com.
  4. ^ Lowell, Jennifer (June 27, 2008). "Super Sorbet Shaver". CNET.com.
  5. ^ Delucia, Matt (May 2005). "Technology in Restaurants". Restaurant Insider.
  6. ^ Gomes, Lee (October 14, 2010). "The $4,000 Ice Cream Maker". Forbes. Retrieved 1 June 2012.
  7. ^ Nathan Myhrvold; Chris Young; Maxime Bilet (2011). Modernist Cuisine: The Art and Science of Cooking. The Cooking Lab. ISBN 978-0-9827610-0-7.
  8. ^ https://www.screendaily.com/reviews/the-menu-toronto-review/5174339.article

External links[edit]