
Benefits
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Pacotizing ® enables chefs to micro-purée fresh, frozen foods into ultra -light mousses, naturally fresh ice creams & sorbets or aromatic soups, or fillings without thawing.
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Excellent resu lts à la minute.
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Consistencies can be made even lighter and creamier.
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Saves time without compromise in taste and texture.
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Pacotized contents can be brought to be the desired serving temperature à la minute - producing an exquisite, multi-faceted sensation in the mouth.
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Emulsions reach a new level of quality - homogenous and more stable. Pastes and farces can be perfectly mixed and made even smoother.
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The fresh, natural colours of the ingredients can be intensified through repeated pacotizing ®
PACOJET 2 PLUS: Perfection à la minute
The Pacojet 2 PLUS takes pacotizing® to a whole new level.
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Swiss-made technology.
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The new programmable automatic repeat function, recipes can be pacotized® up to 9 times without releasing the overpressure in between repetitions – saving you valuable time.
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Working with the Pacojet is simple, requiring just 3 steps: “ Prepare – Freeze – Pacotize® .”
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Many time-consuming tasks such as peeling, straining, blanching or thawing are no longer necessary.
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Your dishes can be prepared during quiet times and after 24 hours at -22° C, they are ready at the touch of a button.

Markus Eberhardinger, Head Chef, Zum Bäckerhaus, Ebersbach-Roßwälden
Vreni Giger, Manager, Sorell Hotel Rigiblick, Zurich
Marco Akuzun, Head Chef, restaurant top air, Flughafen Stuttgart
Michael Steeb, Head Chef, Park Inn, Stuttgart
This modern cooking system reduces workload, increases kitchen efficiency and maximizes value. Market-fresh ingredients are processed virtually in their entirety and preserved by freezing, optimizing the cost of sales – and thus profits. Individual portions can be pacotized®