Pacojet / Emulsifiers

Professional Pacojet machines are specialised appliances used in fine dining restaurants, commercial kitchens, hotels, pastry laboratories and ice cream shops to create preparations with exceptionally smooth and refined textures. Pacojet technology processes previously frozen ingredients to prepare sorbets, ice creams, mousses, creams, savoury fillings and other culinary specialities.

The Pacojet system uses a high-speed rotating blade to finely process frozen ingredients directly inside dedicated containers. Depending on the model, individual portions can be processed without completely thawing the remaining contents. This technology supports the preparation of refined textures while allowing professional kitchens to manage serving quantities according to their requirements.

When choosing a professional Pacojet machine for commercial kitchens, consider available functions, container capacity, processing programmes, operating times and ease of cleaning. Suitable freezing equipment and compatible accessories are also essential, together with the preparation temperatures and operating procedures specified by the manufacturer.