The Pacojet 4 is a professional system or accessory designed for the hospitality sector, requiring extreme precision in the production of ice cream, sorbet, creams, and fine textures. These products are geared towards fine dining restaurants, hotels, and professional bakeries seeking consistent, high-quality results.
Pacotizar®: Action of preparing micro-crushed textures under overpressure from fresh and ultra-frozen ingredients without thawing, preserving their smell, color and taste.
With Pacojet, preparations based on ultra-frozen fresh ingredients are micro-shredded under overpressure without defrosting.
The new Pacojet 4 is the ultimate version for you: quieter, more powerful, faster, and more elegant . Since arriving in kitchens over 30 years ago, Pacojet has revolutionized gastronomy, offering depth of flavor, intense colors, greater efficiency, complete respect for the product, and new workflows.
Recipes using your Pacojet 4:
- Sorbets and sweet ice creams
- Sorbets and savory ice creams
- Granitas
- Frozen powders
- Concentrated pastas and sauces
- Soups and purees
- Pâtés and farces
- Tartar and protein powders
- Concentrated bases and premixes
- Masses
- Mousses
Advantages of your Pacojet 4:
- Overpressure: Up to 1.2 bar, producing a volume increase (Overrun) of 20-30%, for lighter, creamier ice creams and sorbets with less of a cold sensation.
- Repeat function: Programmable up to 10 times, optimizing time and processes without reducing overpressure.
- Jet Mode: Pacotiza® in just 90 seconds, saving you time.
- Updated: Minimalist and elegant design, reducing noise and making it ideal for any spot in your restaurant.
- Practical: Touchscreen for convenient operation, complete record of preparations and safety in the process.
- Polycarbonate cups: Save money and increase your offering with reusable cups; you can also use steel cups.
Professional use of Pacojet 4 in the hospitality industry
These machines allow for the micro-grinding of frozen foods directly at the point of service, guaranteeing a perfect texture without prior thawing. Their use improves kitchen efficiency and allows for the production of portions on demand.
Applications in restaurants and catering
Ideal for artisanal ice creams, sorbets, mousses, purées, and creative preparations. Widely used in fine dining restaurants, pastry shops, and premium catering services.
Pacojet 4 technical characteristics
- High-precision cutting systems
- Durable materials for heavy use
- Compatible with Pacojet containers and accessories
- Compact professional design
Advantages for the professional sector
They allow for reduced waste, on-demand work, and an increase in the final quality of the product served to the customer.