Pacojet for transforming deep-frozen ingredients into exceptionally fine and uniform textures.
A professional appliance for preparing ice cream, sorbets, soups, sauces, fillings, mousses, and many other dishes. The pacotizing process allows deep-frozen ingredients to be processed directly in a specially designed beaker, preparing only the required quantity without thawing the entire batch.
It is ideal for restaurants, hotels, pastry shops, bars, and other professional kitchens. It enables quick preparation of individual portions, precise portion control, and reduced food waste and overproduction.
Additional information
Pacojet uses a special process to process deep-frozen foods into a very fine, smooth and uniform texture. The ingredients are prepared, filled into the appropriate container and frozen, and then the device processes only the selected number of portions.
Digital control enables selection of program and exact quantity. The remaining content remains frozen in the container and is ready for later use, which facilitates work planning and helps reduce the amount of food waste.
Appliance is suitable for preparing sweet and savory dishes. Depending on the selected model, it enables different programs, setting the number of processing repetitions and additional functions for adjusting the texture.
The capacity of the container, the number of programs, the management method and the attached accessories depend on the selected model.
