The Pacojet is not a toy. It is not for the occasional cook who approaches frozen foods as something you buy at Walmart or Carrfour. This is a serious commercial machine. It is often the secret behind many desert or sauce recipes in 1 star Michelin restaurants throughout Europe. Various ingredients are submerged in liquid, frozen for a period of 48 hours, and then “Pacotized” or liquefied by a razor that spins very, very, very fast. This micro-pureeing allows you to liquify frozen foods without thawing them or losing any of their flavor.
- This machine is ideal for making ultra-light mousses, fresh ice creams (Herr Pacojet does not whip air), gelatos and sorbets, flavorful soups, sauces and fillings.
- Dimensions 23.4″ x 18.1″ x 11.5″
- Weight 50 lbs