The Pacojet 4 is the professional kitchen's must-have for ice creams, sorbets, mousses, farces, sauces, soups and herb pastes. It is made in Switzerland, quiet, and easier and safer to use than ever, with a large touchscreen and smart detection functions.
Key features
Jet® mode: pacotize high-fat, high-sugar recipes such as ice cream in about 90 seconds (classic mode about 4 minutes)
Large touchscreen with animated guidance
Save your recipe settings to standardise results
Smart detection functions protect against misuse
Over-pressure function (about 1 bar) for airy, creamy textures
Programmable repeat function, up to 9 cycles without releasing pressure
What is pacotizing? Fresh ingredients are prepared and deep-frozen at -22°C in a Pacojet beaker. The Pacojet then micro-purées the frozen block without thawing, producing ultra-fine textures with intense flavour, natural colour and nutrients intact. You process only the portions you need, so there is almost no waste.
