Pacojet

Pacojet

Pacojet is the Swiss pioneer behind the world’s most advanced micro-pureeing system. Founded in the 1980s by engineer Wilhelm Maurer, the brand created the “pacotizing®” process, which turns deep-frozen ingredients into ultra-smooth textures without thawing. The first commercial machine launched in 1992 and quickly became a staple in fine-dining kitchens for sorbets, mousses, and other precision-prepared foods.

Headquartered in Rotkreuz, Switzerland, Pacojet has spent decades refining its technology, evolving into the sophisticated digital systems used today. In 2023, it joined Groupe SEB, while maintaining its commitment to Swiss engineering. Over 80,000 machines now operate in 60 countries, from Michelin-starred restaurants to care home kitchens.

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Pacotizing Process

Pacojet’s strength lies in the pacotizing® process: a precision blade spins at 2,000 rpm, shaving layers less than two microns thick from frozen ingredients. This produces flawless textures, sorbet without ice crystals, mousses with perfect creaminess, and concentrates from trimmings that would otherwise be wasted. It preserves freshness, allows bulk prep in advance, and enables à la minute service, reducing waste and improving kitchen efficiency.

Key Products Lines

Pacojet’s offering is focused on its core machine and the accessories that expand its versatility.

• Pacojet 4: The latest flagship model, featuring a large touchscreen interface and intelligent tool detection. It introduces Jet® Mode, which can process a beaker of high-sugar or high-fat ingredients in just 90 seconds.
• Pacotizing® Beakers: The essential “fuel cells” of the system. Available in chrome steel or synthetic materials, these 1-litre beakers are used to freeze ingredients at -22°C for 24 hours before processing.
• Coupe Set: A blade accessory kit that allows the Pacojet to process non-frozen foods.
• Pacojet 2 PLUS: The predecessor to the 4, still widely used. It features a brushless motor and a programmable automatic repeat function for achieving extra-fine textures.

Why Choose Pacojet?

Unrivalled Versatility: It is not just an ice cream maker. One machine can produce savoury sorbets, concentrates, doughs, batters, farces, mousses, soups and spreads, replacing multiple other appliances.

• Workflow Efficiency: The “cook and freeze” method allows kitchens to do the heavy prep work during quiet times. During service, a chef can produce a finished portion in under a minute with no mess and no washing up between different flavours.
• Profitability: By allowing chefs to utilise trimmings and extend the shelf life of perishable ingredients (by freezing them), Pacojet typically pays for itself through waste reduction alone.
• Consistent Quality: The mechanised precision ensures that a sorbet made on Tuesday lunch is identical to one made on Saturday night, regardless of which chef operates the machine.