Pacojet

Pacojet is a kitchen appliance for professionals[1] that micro-purees deep-frozen foods into ultra-fine textures (such as mousses, sauces and sorbets) without thawing. Manufactured in Switzerland, the Pacojet is sold worldwide for hotel, restaurant and catering gastronomy.

Pacojet

History

Wilhelm Maurer, a Swiss engineer who was living in Brazil, invented the 'pacotizing' process in the early 1980s in a quest to design the ultimate ice cream maker. He sold the patent for Pacojet to an investor (Gregor Staub) in 1988.[2] Subsequently the Pacojet cooking system was developed and launched in 1992.

How it works

Fresh ingredients are placed into the Pacojet beaker and frozen for at least 24 hours at – 22 °C/-8 °F. The beaker is then attached to the Pacojet machine and the number of portions desired is selected.[3] Its precision blade spins downward with an exact movement at 2,000 rpm,[4] shaving a micro-thin layer off the top of the block of deep-frozen ingredients. This process is called 'pacotizing', a verb coined to describe the unique function of the Pacojet.[5] The Pacojet operates in a sealed mode with a pressure of 1.2 bar / 17 lb. in.

The Pacojet cooking system can produce single portions in 20 seconds. In one hour it can produce 15 liters of different sorbets or ice creams; 15 kg of farces or mousses; 15 kg of vegetable, herb or spice concentrates or 150 portions of different soups.[6]

Company

Pacojet AG is headquartered in Zug, Switzerland and is supported by a network of importers and distributors around the globe.

Partners

In 2011, Pacojet Global Headquarters signed a 10-year innovation agreement with Swiss manufacturer Spemot AG to develop the next generations of Pacojet.[7]

In the press

In May 2005, New York Times three-star chef Shea Gallante referred to the Pacojet as "one of the premiere inventions of the past 10 to 15 years."[8]

In October 2010, Forbes magazine wrote that the Pacojet "has developed a bit of a cult following among tech-obsessed foodies without cash-flow issues… The PacoJet turns the ice cream making process inside out, using a lot of exquisitely calibrated machinery in the process."[9]

In 2011, Modernist Cuisine named Pacojet "must-have tool for the modernist kitchen" in its top-ten list.[10]

In October 2011, Pacojet entered into a cooperation agreement with Swiss chef Rolf Caviezel to develop exclusive seasonal recipes and feature the Pacojet cooking system in trade shows, television appearances and cooking workshops.[11]

References
  1. Uudet suomalaiset ravintolat esittäytyvät (New Finnish restaurants in limelight), Kauppalehti ("you also need the Pacojet, not yet common at homes") accessed 29.3.2012 (in Finnish)
  2. Fabricant, Florence (July 17, 1996). "Sorbet Made in 10 Minutes From Canned (Really!) Fruit". New york Times. Retrieved 1 June 2012.
  3. Perez-Simons, Mariela. "Pacojet - The Culinary Professionals' Choice For Making Gourmet Sorbet, Ice Cream, Gelato, And More". Article Dashboard. Retrieved 1 June 2012.
  4. Duffy, Jill (May 28, 2011). "15 High Tech Cooking Tools for BBQ Season". PCMag.com.
  5. Lowell, Jennifer (June 27, 2008). "Super Sorbet Shaver". CNET.com.
  6. "Pacojet Technical Specifications". Pacojet. Retrieved 1 June 2012.
  7. "Pacojet Signs 10-Year Innovation Agreement with Swiss High-Tech Manufacturer". Pacojet. April 16, 2011.
  8. Delucia, Matt (May 2005). "Technology in Restaurants". Restaurant Insider.
  9. Gomes, Lee (October 14, 2010). "The $4,000 Ice Cream Maker". Forbes. Retrieved 1 June 2012.
  10. Nathan Myhrvold; Chris Young; Maxime Bilet (2011). Modernist Cuisine: The Art and Science of Cooking. The Cooking Lab. ISBN 0-9827610-0-7.
  11. "Renowned Chef Rolf Caviezel Creates Seasonal Menus for Pacojet". Pacojet. October 21, 2011. Retrieved 1 June 2012.
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