Low investment with fast payback potential! Compared to 2-litre batch freezers: Pacojet costs half the price, yet: - it has double the output/capacity per hour - is twice as fast - is more convenient to use (easier/faster preparation and cleaning) - is a more flexible system (expandable any time) - is more versatile (has many other applications)

Read More

Conventional batch freezers with 2 litre capacity:
- Generally list at US$ 5000 or UK£ 6000
- require time and labour-intensive Preparation of a mix and the use of stabilizers and preservatives
* batch freezer recipes tend to need higher sugar and/or fat (ice cream) content
* require 12 to 15 minutes mixing time to produce 2 litres of a given flavour
* require the batch to be transferred into a separate serving container
* require thorough cleaning before next batch when switching flavour
* the batches have limited "shelf life" in an ice cream cabinet (cannot be placed back in the freezer as it cannot be reprocessed to serving temperature). Hence wastage is likely
* over time crystallization is more likely, in particular if held in ice cream cabinet (higher humidity). Again results in wastage
* given preparation time and storage limitations, stocking a large variety of flavours is hardly feasible
*use is generally limited to the production of sorbet or ice cream.

Batch freezers do not readily lend themselves to the production and storage of savoury recipes,(such as smoked salmon mousse), fine meat farces for pâtés or terrines, olive tapenade, pesto sauce, vegetable and herb concentrates to make sauces, soups, herb oils/butter, spice pastes, herb dough etc. - to list just a few.

Pacotizing enhances/intensifies the natural fruit aroma and produces a superior end product of exceptional quality in texture and taste. As the ingredients are processed to a very fine consistency; it lets the chef control the sugar and fat content without sacrificing quality or taste. Pacotizing splits food particles to microscopic size (< 2 µm = less than 2/1000 mm in size).

Read More

Use very ripe fruit for natural sweetness. Or bring fruit to short boil in fruit juice or low concentrate sugar syrup (1:5 ratio). This will reduce acidity (e.g. of a pineapple) and increase sweetness as well as enhancing the natural fruit flavour. Sweeten using glucose, fruit sugar, honey or even maple syrup. Very creamy and smooth fruit or herb ice creams can be made using only whole milk, natural yogurt or even dairy substitutes such as Soya or rice milk.

Pacojet is convenient, easy to use, reduces preparation time and labour, and recipes can be prepared at anytime and stored frozen until needed. Reduce the daily stress of "mise en place" by purchasing raw material in bigger quantities and preparing beakers to cover the needs for one week.

Read More

Simply dice the fruit or vegetable, fill in a beaker and freeze. Then process the beaker(s) daily as needed. In this way Pacojet can increase the efficiency and quality of your ice cream production. Produce a larger volume of ice cream and process daily as needed.

Pacojet improves the profitability of any restaurant, because it saves time, labour, increases efficiency and cuts raw material costs. Pacojet also makes adding new, unique flavours and recipes to a menu much more feasible and can increase sales and pay for itself in no time.

Read More

Also, the ease of Preparation - less peeling, no pureeing, no straining, the more efficient utilization of raw material - e.g. fibrous core of a pineapple need not be discarded, the fact that partially used beakers are not wasted but are simply placed back into the freezer and reprocessed the next day and the flexibility inherent in the one-litre beaker concept, makes a larger variety on the menu more cost feasible.

A Pacojet-system can be ordered with any number of beakers in multiples of four. Plus additional beakers can be added at any time; on average, restaurants have 16 to 20 beakers, no quantity is too big or too small. Pacojet is a flexible concept that can be tailored to accommodate the volume needs of any size restaurant (some restaurants have as many as 60 beakers).

Read More

In one hour Pacojet can produce up to: 15 litres of sorbet or ice cream in 15 different flavours 15 kg of fine farce for pâtés, terrines, light and airy mousses 15 kg vegetable, herb or spice concentrate for sauces, oils, spice pastes etc. 150 portions of soup in 15 varieties.

Cleaning the Pacojet is effortless and fast. A washing or rinsing cycle takes only 60 seconds at the push of a button.

Read More

Compact in size (countertop), Pacojet fits in every kitchen. No special installation is required and plugs into a standard socket. Worldwide there are about 10'000 Pacojets in use by an equal number of enthusiastic and satisfied professional chefs as well as some hobby-cooks.

We look forward to welcoming you to this elite group of Pacojet aficionados soon.