4 Micro-Purée Food Processing System
The machine pacotizing is named after
NO PRICE PUBLISHED by the maker as of 2026-09-28. Pacojet sells through distributors and lists no figure on its own site, and a reseller's number is not the maker's. The link is where the number lives.
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The Pacojet 4 micro-purees deep-frozen food under roughly 1 bar of overpressure without thawing it, which preserves the colour and flavour of what went in and expands the volume by 20–30%. A standard cycle runs about 4 minutes; Jet mode brings high-fat and high-sugar mixes in at around 90 seconds. The maker lists farces, mousses and vegetable purees alongside the frozen desserts, which is the range that made it standard equipment in professional pastry and garde manger. 1-litre system, touchscreen, sealed beakers.
Sold through distributors rather than direct, so the maker publishes no price — follow the link for the current figure.
Savory sorbets are where this earns its place: tomato water or cucumber, frozen and spun, makes a cold starter. Herb sorbets stay bright green if you blanch the herbs for a few seconds, shock them in ice and blend them into cold syrup before freezing.
This is the reference, and it is on the site to be the reference. A sealed beaker of frozen stock, liver or herb puree goes in and comes out micro-fine on demand, in the middle of service, without thawing and without a sieve — which is why the verb exists. It is built for a duty cycle no domestic machine is asked to survive: beaker after beaker, all shift, for years. Almost nobody reading this needs to buy one. Knowing what it does is what makes the cheaper route legible.