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Pacojet is a kitchen appliance for professionals[1] 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.[2] Subsequently the Pacojet cooking system was developed and launched in 1992.

How it works[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.[3] Its precision blade spins downward with an exact movement at 2,000 rpm,[4] 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.[5] 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.[6]


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

In the press[edit]

In May 2005, New York Times three-star chef Shea Gallante referred to the Pacojet as "one of the premiere inventions of the past 10 to 15 years."[7]

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."[8]

In 2011, Modernist Cuisine named Pacojet "must-have tool for the modernist kitchen" in its top-ten list.[9]

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.[10]


  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. ^ Fabricant, Florence (July 17, 1996). "Sorbet Made in 10 Minutes From Canned (Really!) Fruit". New york Times. Retrieved 1 June 2012.
  3. ^ Perez-Simons, Mariela. "Pacojet - The Culinary Professionals' Choice For Making Gourmet Sorbet, Ice Cream, Gelato, And More". Article Dashboard. Retrieved 1 June 2012.
  4. ^ Duffy, Jill (May 28, 2011). "15 High Tech Cooking Tools for BBQ Season".
  5. ^ Lowell, Jennifer (June 27, 2008). "Super Sorbet Shaver".
  6. ^ "Pacojet Technical Specifications". Pacojet. Retrieved 1 June 2012.
  7. ^ Delucia, Matt (May 2005). "Technology in Restaurants". Restaurant Insider.
  8. ^ Gomes, Lee (October 14, 2010). "The $4,000 Ice Cream Maker". Forbes. Retrieved 1 June 2012.
  9. ^ Nathan Myhrvold; Chris Young; Maxime Bilet (2011). Modernist Cuisine: The Art and Science of Cooking. The Cooking Lab. ISBN 978-0-9827610-0-7.
  10. ^ "Renowned Chef Rolf Caviezel Creates Seasonal Menus for Pacojet". Pacojet. October 21, 2011. Retrieved 1 June 2012.

External links[edit]