Pacojet
Swiss professional kitchen company
From Wikipedia, the free encyclopedia
Pacojet International AG is a Swiss company that manufactures and sells the Pacojet, a professional kitchen appliance that micro-purees deep-frozen foods into ultra-fine textures (such as sorbets, ice creams, farces, mousses, sauces, soups, concentrates, doughs and masses) without thawing.
 | |
| Company type | Subsidiary |
|---|---|
| Industry | Professional cooking appliances |
| Founded | 1988 |
| Headquarters | Rotkreuz, Switzerland |
Area served | Worldwide |
| Products | Pacojet systems |
| Parent | Groupe SEB |
| Website | pacojet |
Pacojet systems are sold worldwide for hotel, restaurant and catering gastronomy. The company is headquartered in Rotkreuz, Switzerland and is supported by a network of importers and distributors around the world.[1][2]
On May 5, 2023, French company Groupe SEB acquired Pacojet.[3][4]
History
The Pacojet was invented by Swiss engineer Wilhelm Maurer in the early 1980s by adapting a drill press to function as an ice cream maker.[5]
The Pacojet was introduced in Europe in 1992.[6] It was first test marketed in the United States in 1996 and became available the following year.[7]
In 2012, the Pacojet 2 was introduced, the first major redesign of the appliance, and featured a redesigned motor, additional sensors, and a touchscreen interface.[8] Pacojet Junior, a lower-cost model, was introduced in 2017.[9] Pacojet 2 Plus was introduced in 2018 and featured a repeat function.[10] In October 2022, timed to commemorate the company's 30th anniversary, the Pacojet 4 was released, with new features including a large touchscreen with a animated user assistance.[11][12]
Operation
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.[13] Its blade spins downward at 2,000 revolutions a minute, shaving a micro-thin layer off the top of the block of deep-frozen ingredients.[14] This process is called "pacotizing", a verb coined to describe the unique function of the Pacojet.[15] The Pacojet operates in a sealed mode with a pressure of 1.2 bars (17 psi)[16] The Pacojet produces smaller ice crystals than traditional ice cream makers, resulting in smoother and creamier textures.[7]
In the press
In the 21st century, the Pacojet has been lauded by chefs and food writers.[17][18][19] It has remained uncommon outside of commercial kitchens, in part due to its high cost.[20]
SharkNinja released the Ninja Creami ice cream maker in 2022, which Wired referred to as a "fairly shameless (and much cheaper) knockoff of a Pacojet" in its review.[21]