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.[1]
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.[2][3]
On May 5, 2023, Groupe SEB completed the acquisition of Pacojet.[4]
History
A Pacojet system on a countertop
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]
Pacojet systems have no set retail price, and quoted prices vary from customer to customer.[8]
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.[9] Pacojet Junior, a lower-cost model, was introduced in 2017.[10] Pacojet 2 Plus was introduced in 2018 and featured a repeat function.[11] In October 2022, to commemorate its 30th anniversary, the Pacojet 4 was released. The Pacojet 4 comes with a large LC touchscreen providing the user with guidance with an animated assistance feature; as well as a new smart device detection mode to protect against misuse and damage to the Pacojet.[12][13]
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.[15] 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.[16] This process is called "pacotizing", a verb coined to describe the unique function of the Pacojet.[17] The Pacojet operates in a sealed mode with a pressure of 1.2 bars (17 psi)[18] The Pacojet produces smaller ice crystals than traditional ice cream makers, resulting in smoother and creamier textures.[7]
In the press
In May 2005, chef Shea Gallante referred to the Pacojet as "one of the premiere inventions of the past 10 to 15 years."[19]
In October 2010, Forbes 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."[20]
In 2011, Modernist Cuisine named Pacojet "must-have tool for the modernist kitchen" in its top-ten list.[21]
SharkNinja released the Ninja Creami ice cream maker, which Wired referred to as a "fairly shameless (and much cheaper) knockoff of a Pacojet" in its review.[22]
