Pacojets are highly professional devices appreciated in kitchens all over the world, especially in those of fine dining restaurants and pastry laboratories. These latest generation emulsifiers are designed to transform frozen ingredients into very fine purees, mousses, ice creams and sorbets without the need for prior thawing, ensuring an incredibly smooth and uniform consistency that is difficult to achieve with other methods.

Ingredients can be prepared and frozen in advance, reducing prep time during busy services. Furthermore, since the device allows you to use the exact amount of product needed, waste is minimized. This combination of precision, efficiency and capacity for innovation makes Pacojets indispensable tools for professionals seeking to push the limits of traditional cuisine and explore new gastronomic frontiers.