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Pacojet recipes
A limitless diversity of high-quality dishes
You can use your Pacojet in many different ways: for sorbets, ice creams, farces, mousses, soups, concentrates, doughs, mixtures, and much more.
The special pacotizing® process intensifies the flavors of the ingredients and preserves their fresh, natural colors. It results in ultra-fine, airy textures – a unique flavor sensation you can reproduce any time at the push of a button.
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The Pacojet
Your reliable partner
From the secret weapon of top chefs to an absolute must-have kitchen aid: the Pacojet has become an essential feature of professional kitchens worldwide – from owner-managed restaurants to caterers and the food-services industry.
Pacotizing® involves the micro-pureeing of fresh, deep-frozen foods using overpressure without thawing. This allows the foods to shine in their purest, most natural form.
The unique cooking system combines limitless creativity with top results and cost efficiency.
Passion for pacotizing®
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30 years of the Pacojet means
Recipe of the season
Panettone ice cream
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
50 g sugar
390 g milk
59 g whole cream
26 g butter
85 g panettone
6.5 g vanilla paste
5 g orange peel
2.6 g lemon zest
0.6 g salt
33 g Marsala
98 g sugar syrup
Recipe preparation
(1) Heat the butter with the whole cream and add the remaining ingredients. Leave the mixture to infuse for about 10 minutes and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 h.
(3) If necessary, pacotize® twice with overpressure.
Tutorials
Working with the Pacojet
Here you will find recipe videos, helpful tips, and instructions on pacotizing®.
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Pacojet courses online and offline
Cook with us in person at one of our Pacojet masterclasses, or take part in one of our live webinars.