Pacojet / Emulsifiers

Professional Pacojet machines are advanced food processing appliances designed to transform previously frozen preparations into smooth, creamy and finely textured products. Ideal for gelato shops, pastry kitchens, restaurants, hotels, food production laboratories and commercial kitchens, they support the preparation of sorbets, ice cream, frozen creams, mousses and other culinary specialities, expanding the possibilities for desserts and creative food preparation.

Pacojet machines for professional gelato and foodservice applications use a specialised processing system with a high-speed rotating blade to finely process frozen ingredients directly inside dedicated beakers. This process, known as pacotizing, produces exceptionally fine textures and allows selected portions to be processed according to the machine's capabilities. Depending on the model, professional Pacojet appliances may also provide dedicated programmes for chopping, whipping and processing compatible preparations.

When choosing a professional Pacojet machine for ice cream and gelato production, consider available functions, beaker capacity, processing programmes, ease of cleaning and compatible accessories. The time required to freeze ingredients before processing and the laboratory's production needs should also be assessed. Unlike conventional batch freezers, Pacojet machines process previously frozen preparations according to the operating procedures and temperature requirements specified by the manufacturer.