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Pacotizing® redefines classic preparation methods from scratch. The starting point is market-fresh ingredients – herbs, vegetables, fish, meat or fruit. No matter what you want to create with your Pacojet – you can reach your goal in three easy steps. Pacotizing® enables chefs to ‘micro-puree’ fresh, deep-frozen foods (without thawing) to produce ultra-light mousses, nature-fresh ice creams and sorbets or aromatic soups, sauces and fillings – preserving intensive aromas, natural colours and vital nutrients in ready-to-serve portions.

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Josanne Kanipe