Pacojet is a kitchen appliance for professionals 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.
The pacojet system was invented by Wilhelm and Andreas Maurer from Zürich in the 1980s. 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. In 2012, the Pacojet 2 was launched, followed by the Pacojet Junior in 2017 and the Pacojet 2 PLUS in 2018.
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 blade spins downward with 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.
In the press
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."
In popular culture
- 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)
- Perez-Simons, Mariela. "Pacojet - The Culinary Professionals' Choice For Making Gourmet Sorbet, Ice Cream, Gelato, And More". Article Dashboard. Retrieved 1 June 2012.
- Duffy, Jill (May 28, 2011). "15 High Tech Cooking Tools for BBQ Season". PCMag.com.
- Lowell, Jennifer (June 27, 2008). "Super Sorbet Shaver". CNET.com.
- Delucia, Matt (May 2005). "Technology in Restaurants". Restaurant Insider.
- Gomes, Lee (October 14, 2010). "The $4,000 Ice Cream Maker". Forbes. Retrieved 1 June 2012.
- Nathan Myhrvold; Chris Young; Maxime Bilet (2011). Modernist Cuisine: The Art and Science of Cooking. The Cooking Lab. ISBN 978-0-9827610-0-7.