| #ffffff;" /> | | | | process is always the same. Beakers can be |
| Pacojet is a revolutionary countertop machine that is | | | | prepared in advance or during slow periods, stored |
| essential to every culinary professional kitchen. It whips | | | | deep frozen until needed, and require no thawing either |
| up frozen dessert creations quickly, and without much | | | | prior to or during processing. Because of the constant |
| fuss. This is a dream machine for chefs who strive for | | | | frozen state, there is no need for additives, |
| top quality with minimum effort. It has become an | | | | preservatives, or flavor enhancers. Partially used |
| essential food preparation device for chefs nation and | | | | beakers can be put back into the freezer, which |
| world wide. | | | | means nothing is ever wasted. |
| Pacojet is best known for its exclusive | | | | No kitchen is too big or too small for Pacojet. |
| “Pacotizing” process: mixing and | | | | It’s compact countertop design fits well in any |
| pureeing deeply frozen food directly in its frozen state, | | | | space. The needs of larger kitchens can be |
| producing a fine consistency intended to maximize | | | | accommodated simply adding more Pacojet beakers |
| flavors. Using Pacojet as a sorbet, ice cream, or gelato | | | | for higher production rates. Many chefs are known to |
| machine is best when using fresh and natural | | | | rely on multiple Pacojet machines in their work spaces. |
| ingredients. | | | | Pacojet requires no special installation and uses a |
| Pacojet isn’t just for making frozen desserts. It | | | | standard socket. |
| is a versatile, creative, and labor saving tool that also | | | | Another benefit of Pacojet is that it will cut time, labor, |
| makes savory sauces, pâtés, and | | | | and ingredients costs, thus increasing the profitability of |
| anything you can imagine. | | | | any restaurant. Cleaning the Pacojet is also a simple |
| The 3 step Pacojet process couldn’t be easier. | | | | and time saving endeavor. It’s even easier than |
| Step one: fill the beaker with your ingredients. Step | | | | the 3 step Pacojet process. |
| two: freeze filled beakers to -20 degrees celsius (-4 | | | | This high performance machine encourages the |
| degrees Fahrenheit) for 24 hours in a regular freezer | | | | culinary expert to experiment with innovative ideas for |
| to ensure that the contents are frozen to the core. If | | | | food textures, flavors, aromas, and taste for frozen |
| you have a shock or blast freezer, this only takes 4 | | | | desserts and savory dishes. |
| hours. Step three: Pacotize the contents, using the | | | | Pacoject is made in Switzerland and is the most |
| pacotizing blade with the machine. Enter the desired | | | | innovative food preparation appliance to appear on the |
| portions, and the Pacojet does the rest. The results will | | | | market in ten years. It was developed in collaboration |
| astound you! | | | | with renowned chefs from around the world. Pacojet |
| Whatever the application, whether it’s | | | | provides a simple and reliable method for the fresh |
| appetizers, concentrates for soups and sauces, or | | | | production of a large variety of frozen desserts. |
| your favorite ice cream or gelato recipes, the Pacojet | | | | |