Pacojet

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.

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.

On May 5, 2023, Groupe SEB completed the acquisition of Pacojet.

History
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.

The Pacojet was introduced in Europe in 1992. It was first test marketed in the United States in 1996 and became available the following year.

Pacojet systems have no set retail price, and quoted prices vary from customer to customer.

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. Pacojet Junior, a lower-cost model, was introduced in 2017. Pacojet 2 Plus was introduced in 2018 and featured a repeat function. 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.

In May 2023, Groupe SEB acquired Pacojet AG.

Operation
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. 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. This process is called "pacotizing", a verb coined to describe the unique function of the Pacojet. The Pacojet operates in a sealed mode with a pressure of 1.2 bar / 17 lb. in. The Pacojet produces smaller ice crystals than traditional ice cream makers, resulting in smoother and creamier textures.

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."

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."

In 2011, Modernist Cuisine named Pacojet "must-have tool for the modernist kitchen" in its top-ten list.

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.