Pacojet creations in HUG Tartelettes: Efficiently creating small masterpieces

Live webinar

Pacojet creations in HUG Tartelettes: Efficiently creating small masterpieces

In our webinar, we will show you why pacotized® preparations fit perfectly in HUG tartelettes - whether feta and olive cream in a snack tartelette or vegan chocolate and coconut ganache in a vegan dessert tartelette.
Pacojet Challenge 2024

The big international competition

Pacojet Challenge 2024

Pacotizing® fans from four countries compete against each other for the Pacojet trophy.
Pacojet recipes

A world of inspiration

Pacojet recipes

The world of Pacojet recipes offers you lots of ideas and inspiration for unleashing the full potential of your Pacojet.

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.

Seductive desserts
Seductive desserts
Seductive desserts
Aromatic pestos
Aromatic pestos
Aromatic pestos
Ultra-fine purees and gels
Ultra-fine purees and gels
Ultra-fine purees and gels
Airy-light whipped goat's cheese
Airy-light whipped goat's cheese
Airy-light whipped goat's cheese
Creative macaron fillings
Creative macaron fillings
Creative macaron fillings
Creamy hummus
Creamy hummus
Creamy hummus
Fresh tartares
Fresh tartares
Fresh tartares
Vibrantly green soups
Vibrantly green soups
Vibrantly green soups
Seductive desserts
Seductive desserts
Seductive desserts
Aromatic pestos
Aromatic pestos
Aromatic pestos
Ultra-fine purees and gels
Ultra-fine purees and gels
Ultra-fine purees and gels
Airy-light whipped goat's cheese
Airy-light whipped goat's cheese
Airy-light whipped goat's cheese
Creative macaron fillings
Creative macaron fillings
Creative macaron fillings
Creamy hummus
Creamy hummus
Creamy hummus
Fresh tartares
Fresh tartares
Fresh tartares
Vibrantly green soups
Vibrantly green soups
Vibrantly green soups

Experience the Pacojet with all the senses

Flavor explosions on the tongue

Pacotizing® greatly increases the surface area of the ingredients. This intensifies their flavors.

Flavor explosions on the tongue
Flavor explosions on the tongue

A firework of colors

The special pacotizing® process preserves the fresh, natural colors of the foods.

A firework of colors
A firework of colors

A creamy, delicate mouthfeel

Because pacotizing® micro-purees the ingredients and incorporates up to approx. 1 bars of air pressure, this creates ultra-fine and airy textures.

A creamy, delicate mouthfeel
A creamy, delicate mouthfeel

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.


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Pacotizing®

A simple and speedy process for perfect results

Fill the pacotizing® beaker with fresh ingredients
Fill the pacotizing® beaker with fresh ingredients
Deep-freeze and store the pacotizing® beaker
Deep-freeze and store the pacotizing® beaker
Pacotize® by the portion
Pacotize® by the portion

Passion for pacotizing®

Maximum quality and value creation

30 years of the Pacojet means

Limitless creativity and diversity
Limitless creativity and diversity
so that you can conjure up unique dishes
Flavor sensations that are guaranteed to impress
Flavor sensations that are guaranteed to impress
which can be easily reproduced any time at the push of a button
Efficient work processes
Efficient work processes
that don't require time-intensive tasks such as peeling
Sustainable, cost-effective production
Sustainable, cost-effective production
with zero waste (incl. high-quality flavor and nutrient carriers such as fruit peel and vegetable stems) and no excess production
Profitable investment
Profitable investment
with an amortization within six months
Flexibility in the kitchen
Flexibility in the kitchen
thanks to the use of deep-frozen foods that are prepared in advance and available any time, fresh and quick, when needed for service

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.


More recipes

Fine Dining in Zurich's Old Town

Rechberg 1837

Eating like in 1837

"Without Pacojet, we would not be able to offer a large part of our dishes. We make all ice creams and sorbets, farces and vegetable purees with it," explains chef and co-owner Carlos Navarro.

Patisserie specialties and brunch

Oni & Lu

Café, Deli and Patisserie in the Black Forest

Luisa Zerbo is bubbling over with ideas on the subject of pacotizing®. A raspberry chocolate ice cream with brioche French toast, creamy hummus, a fine baba ganoush, tahina and herb oils from the Pacojet are already on the menu. "No one has ice cream as melt-in-your-mouth or hummus as creamy as ours," she enthuses.

Learn more

Restaurant and catering

Plumbohm

Traditional German cuisine

The advantages of pacotizing® for Jörg Plumbohm? «No more mounted sauces, flavor-intensive ultra-high-quality desserts, and color-intensive soups and sauces. And, of course, efficient working, since portions are processed and a lot of time is saved in the à la carte business.»

Learn more

Working sustainably and efficiently

Restaurant Candela

Creative cuisine from East Switzerland

"Pacojet is an essential purchase because efficiency in the kitchen is very important, and the versatility of this device is simply infinite," says Reto Hofer, Chef de Cuisine.

Tutorials

Working with the Pacojet

Here you will find recipe videos, helpful tips, and instructions on pacotizing®.

Learn more

Masterclasses and webinars

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.

Learn more