Pacojet

A Pacojet shaves micro-thin layers from a block of deep-frozen product held in a sealed beaker, producing a smooth ice cream, sorbet, mousse or purée on demand. Each portion is processed individually rather than churned as a batch.

Chefs use a Pacojet for ice creams, sorbets and parfaits on the sweet side, and for mousses, farces, concentrated purées and flavoured butters on the savoury side. Anything that can be frozen solid in a beaker can be processed.

A churn produces a batch that has to be used before it deteriorates. A Pacojet processes a single portion straight from frozen, so prep is done days in advance and only what is ordered is spun, which cuts waste and tightens portion control.

A starter kit is the usual entry point because the machine is not usable on its own; it needs beakers and a blade to process product. The exact contents of the kit are listed on the product page, so check that listing before ordering.

This collection currently lists one product, the Pacojet starter kit. It is a single-line specialist category rather than a range, so buyers usually contact Hospitality Connect directly about accessories, spare beakers and blades.