Pacojet
 | |
| Company type | Subsidiary |
|---|---|
| Industry | Professional cooking appliances |
| Founded | 1988 |
| Headquarters | Rotkreuz, Switzerland |
Area served | Worldwide |
| Products | Pacojet systems |
| Parent | Groupe SEB |
| Website | 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.[1]
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.[2][3]
On May 5, 2023, Groupe SEB completed the acquisition of Pacojet.[4]
History
[edit]
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.[5]
The Pacojet was introduced in Europe in 1992.[6] It was first test marketed in the United States in 1996 and became available the following year.[7]
Pacojet systems have no set retail price, and quoted prices vary from customer to customer.[8]
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.[9] Pacojet Junior, a lower-cost model, was introduced in 2017.[10] Pacojet 2 Plus was introduced in 2018 and featured a repeat function.[11] 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.[12][13]
In May 2023, Groupe SEB acquired Pacojet AG.[14]
Operation
[edit]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.[15] 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.[16] This process is called "pacotizing", a verb coined to describe the unique function of the Pacojet.[17] The Pacojet operates in a sealed mode with a pressure of 1.2 bars (17 psi)[18] The Pacojet produces smaller ice crystals than traditional ice cream makers, resulting in smoother and creamier textures.[7]
In the press
[edit]In May 2005, chef Shea Gallante referred to the Pacojet as "one of the premiere inventions of the past 10 to 15 years."[19]
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."[20]
In 2011, Modernist Cuisine named Pacojet "must-have tool for the modernist kitchen" in its top-ten list.[21]
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.[22]
References
[edit]- ^ Uudet suomalaiset ravintolat esittäytyvät (New Finnish restaurants in limelight), Kauppalehti ("you also need the Pacojet, not yet common at homes") accessed 29.3.2012 (in Finnish)
- ^ "About Pacojet". Pacojet Shop. Retrieved 2023-01-04.
- ^ "About Us". Pacojet USA. Retrieved 2023-01-04.
- ^ "SEB SA (ENXTPA:SK) acquired Pacojet International AG". Market Screener. Retrieved 2023-07-11.
- ^ Fabricant, Florence (1996-07-17). "Sorbet Made in 10 Minutes From Canned (Really!) Fruit". The New York Times. ISSN 0362-4331. Archived from the original on 2020-06-07. Retrieved 2023-04-20.
- ^ Nicholls, Walter (August 22, 2001). "Ice in the Fast Lane". The Washington Post.
- ^ a b Gomes, Lee. "The $4,000 Ice Cream Maker". Forbes. Retrieved 2023-04-20.
- ^ "General Terms". Pacojet Shop. Retrieved 2023-07-09.
- ^ restaurantonline.co.uk. "Pacojet 2 is launched, first upgrade in 25 years". restaurantonline.co.uk. Retrieved 2023-04-20.
- ^ "Pacojet Junior, focusing on essentials". so good.. magazine. Retrieved 2023-04-20.
- ^ "Pacojet frozen micro puree mixer updated with repeat function". Catering Insight. October 25, 2018.
- ^ "Pacojet 4 | 137623-000-00". Pacojet Shop. Retrieved 2023-01-04.
- ^ Pacojet 4 Launch, retrieved 2023-01-04
- ^ Briard, Clotilde (5 May 2023). "Le groupe SEB s'invite toujours plus dans la cuisine des restaurants" [Groupe SEB is increasingly inviting itself into restaurant kitchens]. Les Echos (in French).
- ^ Perez-Simons, Mariela. "Pacojet - The Culinary Professionals' Choice For Making Gourmet Sorbet, Ice Cream, Gelato, And More". Article Dashboard. Retrieved 1 June 2012.
- ^ Duffy, Jill (May 28, 2011). "15 High Tech Cooking Tools for BBQ Season". PCMag.com.
- ^ Lowell, Jennifer (June 27, 2008). "Super Sorbet Shaver". CNET.com.
- ^ "Pacojet 2 PLUS". Pacojet USA. Retrieved 2023-04-20.
- ^ Delucia, Matt (May 2005). "Technology in Restaurants". Restaurant Insider.
- ^ Gomes, Lee (October 14, 2010). "The $4,000 Ice Cream Maker". Forbes. Retrieved 1 June 2012.
- ^ Myhrvold, Nathan; Young, Chris; Bilet, Maxime (2011). Modernist Cuisine: The Art and Science of Cooking. The Cooking Lab. ISBN 978-0-9827610-0-7.
- ^ "This Countertop Ice Cream Machine Churns Out Tasty Frozen Treats". WIRED. Retrieved 2023-04-25.
Further reading
[edit]- "Qui n'a pas son «pacojet»?". Le Temps (in French). 2005-07-01. ISSN 1423-3967. Retrieved 2024-04-01.