Pacojet is an iconic tool in professional kitchens, designed to transform ultra-frozen ingredients into smooth, creamy textures of the highest quality. Thanks to its micro-puréeing technology, it instantly processes frozen mixtures, creating ice creams, sorbets, mousses, purées, and other preparations with an exceptionally fine and homogeneous texture.

Unlike a conventional ice cream maker, Pacojet works on demand, processing only the required quantity while keeping the remaining product frozen, reducing waste and improving kitchen efficiency. Its controlled aeration system allows the creation of everything from light and creamy ice creams to firmer and more compact textures.

Its great versatility makes it possible to work with both sweet and savory recipes, including sugar-free preparations and innovative frozen textures used in haute cuisine. Pacojet has become an essential tool for chefs and professionals seeking precision, creativity, and maximum efficiency in every preparation.

How does Pacojet work?

The Pacojet uses an overpressure micro-crushing system that processes frozen foods without defrosting them, increasing the volume of your creations by between 20% and 30%.

Thanks to its innovative technology, the original colour, aroma and flavour of the ingredients is maintained, making it ideal for creating ice creams, purées, mousses and more.

Thanks to its innovative technology, the original colour, aroma and flavour of the ingredients are maintained, making it an ideal tool for creating ice creams, purées, mousses and more, with a smooth, light and homogeneous texture.

Comparte

o copia el link

Copiar

Enlace copiado