Care Catering


With a Pacojet, you can prepare fresh foods and special-needs meals to suit a variety of dietary requirements at the touch of a button.

Sweet Graphic 1


Create a symphony of sweets with velvety textures and rich, intensive flavors. Pacojet produces mouth-watering delights as needed.

Vegan Graphic


Impress your guests with your raw/vegan cooking using the Pacojet, you will produce intense flavors and ultra-fine textures from fresh ingredients.

Savory Graphic 1


Pacojet will inspire you to prepare a signature dish for every course and will capture the original flavors, vitamins and nutrients of fresh foods.


Pacotizing enables chefs to ‘micro-puree’ fresh, deep-frozen foods into ultra-light mousses, naturally fresh ice creams & sorbets or aromatic soups, sauces or fillings without thawing.

Intensive flavors, natural colors & vital nutrients are captured in individual, ready-to-serve portions.

learn more about pacotizing
Sweet Graphic find online 2


See how our technology helps to improve the daily life.

Vegan Graphic 1 copy 3






Ice Cream

Ice Cream








Canapés 6 TIF Bild 14MB copy



What Chefs Say


Chef Kriss Harvey

Executive Pastry Chef Kriss Harvey brings unique flavor combinations, avant-garde techniques, and more than twenty years of experience to the pastry menus at The Bazaar by José Andrés at the SLS Hotel.

I have three Pacojets in my kitchen and they are by far the most reliable tools I own. They're also the most versatile. Not only do they spin my ice creams and sorbets, they give me the edge in creating "molecular" foods such as powdered ice creams and whipped mousses.

Keegan Gerhard

Chef Keegan Gerhard

Keegan Gerhard, named one of the nation’s top 10 pastry chefs of 2002 and 2004 by both Chocolatier and Pastry Art & Design magazines, brings a wealth of experience and abundant competitive energy to his position as Executive Pastry Chef.

Pacojet it’s simple little machine, very concise, very small footprint. I turn it on and leave it on all day for my production."


Chef Matthew Kenney

Matthew Kenney is the world’s leading raw food chef, the writer of several best-selling cookbooks, a culinary educator, and an entrepreneur specializing in the plant-based lifestyle..

The Pacojet has been a tremendous tool in our innovation, in our curriculum, books, and restaurants. We are able to create ice creams and butters that rival standard dairy items, for our work this is incredibly important. To be able to stun our students and guests, to exceed any expectation people have of plant-based cuisine, all of this is necessary for a culinary revolution.".