Since the launch of the Pacojet 4, many chefs have started working with this new generation device. And, thanks to its ease of use and innovative functions, it guarantees productivity, outstanding results and reduction of food waste in fine dining restaurants, cafés, country inns, or bars.

Jörg Plumbohm, owner of Plumbohm gasthaus und catering in Barterode (Germany), believes that “the Pacojet 4 is an essential tool of modern German cuisine and I use mine in a variety of ways.” As advantages, he highlights that he no longer has to emulsify sauces with butter and achieves desserts with rich flavors, soups, and sauces that are vibrant and very effective, since it can be packaged in portions.

At the Oni & Lu café in Villingen-Schwenningen (Germany), Luisa Zerbo prepares four different brunch dishes and desserts with the Pacojet. “The Pacojet 4 optimizes our workflows and increases the quality of our products. We throw away much less bread and herbs, as we can now process the leftovers into baba ganoush and herb oils,” she says. For example, thanks to its repetition mode, the hummus production process is much simpler and faster, with a better result.

At the fine dining restaurant Rechberg 1837 in Zurich, ice creams are processed extremely quickly, as recipes with a high fat and sugar content can be pacotized® in 90 seconds with the new Jet mode. “The Pacojet 4 is also substantially quieter and ideal for work in our open kitchen,” adds its owner, Carlos Navarro.

Cold extraction of aromas, infusions, mixtures, juices, and creation of luxury frozen drinks. There are many possibilities that Denis Lungu, co-owner and bartender at the Elisaburg bar in Zurich, sees with the Pacojet 4. “If I want to create a fresh syrup, I would normally need a blender, a stove, and an extractor – with the Pacojet , I just need one device and the result is top-notch.”