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Care Catering

CARE CATERING

With a Pacojet, you can prepare fresh foods and special-needs meals to suit a variety of dietary requirements at the touch of a button.

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DESSERTS

Create a symphony of sweets with velvety textures and rich, intensive flavors. Pacojet produces mouth-watering delights as needed.

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VEGAN / RAW

Impress your guests with your raw/vegan cooking using the Pacojet, you will produce intense flavors and ultra-fine textures from fresh ingredients.

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SAVORY

Pacojet will inspire you to prepare a signature dish for every course and will capture the original flavors, vitamins and nutrients of fresh foods.

Pacotizing

Pacotizing enables chefs to ‘micro-puree’ fresh, deep-frozen foods into ultra-light mousses, naturally fresh ice creams & sorbets or aromatic soups, sauces or fillings without thawing.

Intensive flavors, natural colors & vital nutrients are captured in individual, ready-to-serve portions.

learn more about pacotizing
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Pacojet

See how our technology helps to improve the daily life.

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Raw

 

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Vegan

 

Ice Cream

Ice Cream

 

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Dessert

 

Savory

Savory

 

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Canapes

 

What Chefs Say

 
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Chef Kriss Harvey

Executive Pastry Chef Kriss Harvey brings unique flavor combinations, avant-garde techniques, and more than twenty years of experience to the pastry menus at The Bazaar by José Andrés at the SLS Hotel.

I have three Pacojets in my kitchen and they are by far the most reliable tools I own. They're also the most versatile. Not only do they spin my ice creams and sorbets, they give me the edge in creating "molecular" foods such as powdered ice creams and whipped mousses.

Keegan Gerhard

Chef Keegan Gergard

Keegan Gerhard, named one of the nation’s top 10 pastry chefs of 2002 and 2004 by both Chocolatier and Pastry Art & Design magazines, brings a wealth of experience and abundant competitive energy to his position as Executive Pastry Chef.

Pacojet it’s simple little machine, very concise, very small footprint. I turn it on and leave it on all day for my production."

MatthewKenney

Chef Matthew Kenney

Matthew Kenney is the world’s leading raw food chef, the writer of several best-selling cookbooks, a culinary educator, and an entrepreneur specializing in the plant-based lifestyle..

The Pacojet has been a tremendous tool in our innovation, in our curriculum, books, and restaurants. We are able to create ice creams and butters that rival standard dairy items, for our work this is incredibly important. To be able to stun our students and guests, to exceed any expectation people have of plant-based cuisine, all of this is necessary for a culinary revolution.".