PacoJet professional kitchen products are made in Switzerland and are popular in the hotel, fine dining and catering industries. The Pacotizing process was first invented in the early 1980s with the intent to produce the ultimate ice cream machine. Pacotizing allows chefs to micro-puree fresh, deep-frozen foods into ultra-fine textures for high-quality, flavorful, nutrient-rich foods, perfectly portioned at the touch of a button. The ultra-fine texture the PacoJet produces has a smoother and creamier consistency. PacoJet is fast, too. The PacoJet can produce a single portion in just 20 seconds.
The PacoJet is most popular for making ice creams, sorbets and gelatos out of fresh fruit, including fresh pear sorbet and strawberry ice cream. But PacoJet is more than just a high-tech ice cream maker. It can be used to produce the creamiest creamed spinach and the smoothest foie gras. A PacoJet is also ideal for more adventurous foodies. Coveted by ultra-modern chefs around the world, the PacoJet is responsible for some of the most unique items found on menus today such as carrot cappuccino or cheese ice cream.
From fresh frozen desserts, to soups, sauces and beyond, PacoJet Systems are changing the game in kitchens around the world.