Pacojet is a kitchen appliance for professionals that micro-purees deep-frozen foods into ultra-fine textures (such as mousses, sauces and sorbets) without thawing. Manufactured in Switzerland, the Pacojet is sold worldwide for hotel, restaurant and catering gastronomy.
Wilhelm Maurer, a Swiss engineer who was living in Brazil, invented the 'pacotizing' process in the early 1980s in a quest to design the ultimate ice cream maker. He sold the patent for Pacojet to an investor (Gregor Staub) in 1988. Subsequently the Pacojet cooking system was developed and launched in 1992.
How it works
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. Its precision blade spins downward with an exact movement at 2,000 rpm, shaving a micro-thin layer off the top of the block of deep-frozen ingredients. This process is called 'pacotizing', a verb coined to describe the unique function of the Pacojet. The Pacojet operates in a sealed mode with a pressure of 1.2 bar / 17 lb. in.
The Pacojet cooking system can produce single portions in 20 seconds. In one hour it can produce 15 liters of different sorbets or ice creams; 15 kg of farces or mousses; 15 kg of vegetable, herb or spice concentrates or 150 portions of different soups.
Pacojet AG is headquartered in Zug, Switzerland and is supported by a network of importers and distributors around the globe.
In the press
In October 2010, Forbes magazine 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."
In October 2011, Pacojet entered into a cooperation agreement with Swiss chef Rolf Caviezel to develop exclusive seasonal recipes and feature the Pacojet cooking system in trade shows, television appearances and cooking workshops.
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