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We could print the testimonials
of thousands of satisfied chefs who work daily with PACOJET ... but this Washington Post article says it best: Ice in the Fast Lane by Walter Nicholls How a Pint-Sized, High-Priced Machine* Turns Tomatos Into Sorbet at 2000 rpm * that was back in 1998 when Pacojet cost US$ 3'600.-, now US$ 2'950.- print out article >> |
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A new ice age Caterer & Hotelkeeper Magazine Download here as PDF-File. (Caterer.pdf - 400kb) print out article >> |
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