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Do you know what a Pacojet is?

Pacojet is a professional kitchen appliance designed for professional chefs. The Pacojet 2 Plus is the most advanced model available in the United States, with a wide range of features and capabilities.

There are currently 3 models of Pacojet available on the market, but now we are going to talk only about the Pacojet 2 Plus and how It allows batch processing of a wide range of ingredients, resulting in unique, high-quality dishes.

And the first question that comes to our mind is:

For whom was the Pacojet 2 Plus was made for?

The Pacojet is used in many professional kitchens around the world. The versatility, speed, consistency and precision, make it an indispensable tool for those who prioritize innovation, and quality in their food service operations.

The Pacojet is designed for use in professional kitchens, particularly in high-end restaurants, hotels, and other food service businesses.

Customers of Pacojet can include:

big companies,
small companies,
high-end restaurants,
medium restaurants,
low production restaurants,
juice bars,
drink bars,
hospitals,
Nursing homes,
nursing homes,
home chefs, and more.

The second question that comes to our mind could be: Why Pacotizing? Or how much it can produce?

Pacojet Production:

Pacojet can produce 1 quart (0.95 l) in 3 minutes. That’s 20 quarts (ca. 19 l) an hour to give you an idea of its production capability, take a look at one of our customers' churned ice cream production:

Many possibilities:

Pacojet is ideal for experimentation, and your imagination is the only limit. Chefs who want to experiment with unique flavor combinations and textures will love it!

According to one of our customers, James Spica: “I don’t see the downside to it, I mean: the size, the quality of the product, the way you can customize into your own needs.”

Watch the entire interview here:

Sustainability initiatives:

Pacojet can help businesses reduce food waste, which is a key concern for every single restaurants and food service businesses.

Businesses that prioritize sustainability, and reducing their environmental impact would benefit from incorporating Pacojet 2 Plus into their operations.

Innovation and creativity:

This machine can help chefs and kitchen staff create new and innovative dishes that set their business apart from the competition. Businesses that prioritize creativity and experimentation would benefit from incorporating Pacojet 2 Plus into their kitchen.

Overall, we are talking about a specialized and high-end machine that is best suited for businesses that prioritize quality, consistency, and innovation in their food service operations.

That’s because Pacojet 2 Plus offers a lot of benefits that can help chefs:

Save Time;
Reduce Waste;
Achieve Precision;
Increase Versatility.

Want to see how that happens?

Click here

Looks amazing right? But there are still some questions to answer, like:

How does Pacojet help you to save time?

Pacojet 2 Plus can quickly and easily prepare a wide variety of dishes, from ice creams and sorbets to mousses and purées, without the need for additional equipment or labor-intensive processes.

You can prepare the products during the off time and then pacotize the product quickly and easily during service.

For example, Pacojet can create one portion of ice creams and sorbets in as little as 20 seconds, and a full beaker or liter of ice cream, mousses and purées in just a few minutes. This is significantly faster than traditional methods of preparing these dishes, which can require multiple steps and take much longer.

Pacojet 2 Plus also eliminates the need for time-consuming processes such as tempering, churning, or straining, which can be required when making certain dishes.

The machine's high-speed blade and unique blade guard design ensure that ingredients are perfectly processed, without the need for additional preparation or manual labor.

Maintaining high levels of hygiene is crucial in the hospitality industry, and cleaning large machines can be time-consuming and tedious.

Fortunately, the Pacojet 2 Plus has a cleaning mode that streamlines the process and makes it much easier and quicker. With its efficient cleaning capabilities, the Pacojet 2 Plus is an ideal solution for busy kitchens and bars where hygiene is a top priority.

This can help chefs save time and streamline their workflow, allowing them to focus on other aspects of their work, such as creating new dishes or managing their kitchen.

Overall, Pacojet 2 Plus can help chefs streamline their workflow and increase their productivity, profitability, and efficiency in the kitchen, which can be especially beneficial for businesses that have high demand for their products or limited staffing resources.

How can Pacojet reduce waste?

Pacojet is designed to use only the exact amount of ingredients required for each recipe, which can help minimize the risk of overproduction and waste. This is especially important for businesses that rely on high-quality, fresh ingredients that can be expensive to source and prepare.

You can use it to process leftovers and turn them into new dishes, reducing the amount of food that goes to waste. For example, leftover fruits and vegetables can be puréed and turned into sauces, soups, or smoothies.

With Pacojet you don’t necessarily have to purchase pre-made ingredients because it allows chefs to prepare ingredients in-house rather than relying on pre-made products.

This can also reduce the amount of packaging waste that comes with pre-made products, as well as the amount of food waste that comes with using pre-made products that may not be fully used.

Overall, by reducing overproduction, reusing leftovers, and eliminating pre-made ingredients, Pacojet 2 Plus can help businesses reduce their overall food waste and become more sustainable.

How precise Pacojet 2 Plus is?

The machine's precision and consistency ensure that every dish it creates is of the highest quality, which can help build customer loyalty and drive repeat business.

The machine's high-speed blade and the way it processes ingredients means there is no need for additional preparation or manual labor.

Each batch is processed identically, leading to consistent results every time. This can help businesses increase their output and reduce the risk of errors or inconsistencies.

Overall, by using Pacojet 2 Plus on your kitchen, you can stand out from the competition. Chef can show his unique cooking style and the business owner can benefit from a unique menu at their restaurant.

How many recipes can I do with Pacojet?

Pacojet can create a wide variety of dishes, sweet, salty, sour…

Your imagination is the limit. From ice creams and sorbets to mousses and purées, making it a versatile tool in any kitchen.

The machine's ability to process both hot and cold ingredients also adds to its versatility.

Overall, Pacojet 2 Plus offers a unique combination of precision, versatility, efficiency, and waste reduction, making it a valuable tool in any professional kitchen.

What can you do with a Pacojet 2 Plus?

The Pacojet 2 Plus can produce smooth, creamy ice creams and sorbets, at the perfect texture to do Quenelle in just a few minutes, without the need for additional ingredients or stabilizers, and more:

nut butters and spreads: grind nuts and seeds into smooth and creamy nut butters and spreads, which can be used as a topping or ingredient in a variety of dishes.
flavorful and unique marinades: process and emulsify marinade ingredients, resulting in a smooth and flavorful liquid that can be used to marinate meats, vegetables, and more.
artisanal cheeses: create artisanal cheeses by processing milk, cream, and other ingredients into a smooth and consistent mixture that can be aged and cultured.
custom-flavored oils and vinegars: infuse them with herbs, spices, and other flavors, creating custom blends that can be used to enhance a variety of dishes.
gourmet butter and spreads: blend butter and other ingredients into a smooth and flavorful spread, perfect for adding to toast or using as a topping for meats and vegetables.
specialty cocktails and drinks: The Pacojet 2 Plus can be used to create custom-flavored syrups, purées, and ice cubes that can be used to make unique and creative cocktails and beverages.

With the Pacojet 2 Plus, the possibilities are endless, and it is an essential tool for creating innovative and original recipes that will keep your customers coming back for more.

Click here to check some recipes you can do with Pacojet

Don't wait any longer to take your culinary game to the next level. Click here and visit our store to get your hands on the Pacojet 2 Plus and start creating unforgettable recipes that your customers will love!

Or tell us your phone number and we’ll call you.

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Interview - James Spica

Watch the interview here

Tell me a little about your career, how did you become a chef?

James Spica: I started out as a Technician for the Verizon telephone company, and I worked there for 30 years. While I was there I got two degrees in Art, bachelor's degree and masters degree in fine art.

When my career in technology was coming to an end I got an ice cream machine as a birthday gift and I became completely obsessed with making Ice cream.

I started making very rich ice cream like Mascarpone ice cream and my wife said "You have to make some kind of ice cream that we could eat everyday".

So I made like a creamsicle orange, coconut cream and a Turkish coffee sorbet.

When we had some friends over for dinner they said "wow this is really good". And that was 2010, and I just kept going from there.

I went to the Culinary Institute of America to learn more about cooking. I went to Pennstate agriculture program and ice cream laboratory and I realized: Only the big companies were doing vegan frozen desserts in 2010.

Little, by little, by little, it caught it on and I’m super busy now. Everybody understands plant based frozen desserts now, everybody gets it, it’s not a mystery, people want it.

It feels good to be a little bit ahead of the curve on stuff like that.

Can you apply your knowledge of art to your recipes? How do you do it?

James Spica: I think actually there are two parts to art: there’s the idea, creativity, invention, and then there is the mastery of the technique.

And that was similar to making ice cream. There were flavors I wanted to make, there were ideas, and then there was the technique involved.

There is a lot to know. You can’t just make it out of anything. Now, when someone says to me, I want a Champagne sangria sorbet, well, I know exactly what I have to do to make it work.

So it’s really fun, it’s hard fun.

How did you find out about Pacojet?

James Spica: I was reading a New York Times article, about a young guy who was an information technology specialist, who was getting burned out on the constant deadline and high pressure.

He was in San Francisco, and he started a sorbet company, called Scream sorbet. He was using Pacojet exclusively! I hadn’t heard of anyone using Pacojet for production only in restaurants.

It’s such an amazing tool where you can make one serving of fresh ice cream per customer if you want, or a whole pint...This guy had 5 of them!

I thought the size of the Pacojet was right, and the fact that you didn’t need any kind of special electricity. Beakers fit into a regular freezer, so It was perfect for me!

And the quality of the frozen desert, you can not match this, anywhere! People don’t even get it how good it is… It’s like silk! It makes the most beautiful product ever!

Once you got your Pacojet did you find it easy to use? What was your first recipe?

James Spica: My first recipe was the two flavors I was doing with a home ice cream maker, the Turkish chocolate coffee, and the creamsicle but it makes my product so Much Better. It makes my products so much more creamer.

Then my wife started mentioning flavors that I should make and she was really right on with the Pacojet, everything started coming out just so nicely. I was experimenting more, my flavors was just coming out great. I started with 2 flavors, and by the end of the season I had 5 flavors.

And now I have over a hundred flavors that I rotate through the season, I think I have 17 flavors that I offer at a time. I also make special orders for jobs like cucumber wasabi ice cream, which I did for a catering job last year.

Comparing the Pacojet to other ice cream makers, what makes the Pacojet better?

James Spica: I have an Emery Thompson batch freezer, Emery Thompson invented the batch freezer in 1905 his great-grandson, Steven Thompson, is still running the company.

And the difference is: every single thing in the bath freezer is absolutely critical, like if you don’t have enough fat, if you leave it in the machine for too long, if you don’t have enough sugar. It’s just so critical.

The Pacojet is so forgiving, you make a litre/pint if that doesn’t work you’ve only wasted a pint. It’s so much safer for experimenting.

When I take that beaker out, there is nothing that compares to the silky quality of that ice cream, it’s amazing!

How was your experience with our service center? How fast was the service?

James Spica: Scott is one of a kind, he takes it very seriously, and his, what’s the right word here, his reputation in this kind of service… I’ll give you an example:

The machine wasn't working properly, so I called up Scott, he told me exactly what to do.

He walked me through how to take the machine apart, he got me up and running, now that was until I couldn’t come in, but he saved me.

Another time, the air hose, went up into the machine, so I called him up, he was on vacation, he called up the shop, they sent me the air hose, he talk to me through the installation of the air hose.

He does the things that I need him to do, there is never a question. I live a 125 miles from here, so I wait in the parking lot for Scott and I ask him if he can fix my machine while I wait. He always says yes. The exact kind of service that I need, when I need it.

There are very few people that I’ve met that have the commitment to the product that Scott has, not just the Pacojet itself which is a tool that you can’t compare to anything, but to service this tool, is very specific.

Do you believe that Pacojet can be used by home chef's as well as professional chefs?

James Spica: Absolutely, it’s a little expensive for the average home chef, but some kitchens nowadays have viking stoves and sub zero refrigerators, stainless steel countertops and stone countertops, for making pizza Dough.

People are doing this, and Pacojet is not obviously just a frozen dessert system. You can make so many things with Pacojet, and the size of it, it’s the size of a coffee maker, it could fit on the counter in any home chef space.

How much is a Viking Stove? It’s very expensive, so the same home chef that have a Viking Stove, would probably have no problem having a Pacojet.

What would you say to someone who doesn't have a Pacojet yet?

James Spica: Well, from the frozen desert point of view, I do not see how they could not have one. There’s no downside to it.

The product is so creamy and perfect. You can take your idea from the test batch, make it exactly right and put it into service.

If I had a big restaurant, I would certainly have a Pacojet station in my kitchen. If you needed to make something for one customer, you can even spin off product for one customer.

You can make stuff so costume that it’s a super valuable tool, that again I don’t see the downside to it, I mean: the size, the quality of the product, the way you can customize into your own needs.

What's your favorite recipe made with Pacojet?

James Spica: It’s so simple, strawberry rhubarb ice cream.

Rhubarb is a vegetable, that’s on the bitter side, it’s a very British thing. Strawberry Rhubarb is very British, but it has just 4 ingredients:

Strawberry;
Rhubarb;
Coconut cream;
Agave.

And it’s my best-selling flavor, it’s my signature flavor, nobody has it, and everybody who comes to my frozen dessert stand, every single person comments, they all want it, they all take it.

Four ingredients, you can’t go wrong.

Why vegan?

James Spica: I’m not vegan, but I eat mostly plant based diet, and I’ve been that way almost my whole life.

I live in New York, New York is a place that has many rules and regulations. So if I was going to do Milk or cream, I would have to have a room in my commercial kitchen just for milk, it’s called a milk room.

It has to have a separate drain on the floor, it has to have separate sanitation and I have to be inspected by the health department. There are so many rules. With the Pacojet I can avoid all that by going vegan.

And really good dairy is only about 9% fat, and to make really good ice cream you need 14% fat. Coconut milk and coconut cream have 17% fat.

It comes in a can, so it’s not dairy, so I don’t need a milk room, I don’t need the health department, I only have one inspector from the department of agriculture and market.

It made my business so much more possible, and the timing of it seems right to me. At the time, not a lot of people were doing non dairy frozen desserts, so I became a unique offering and I became a curiosity, a lot of people were interested in what are you doing?

It became a niche of marketing for me. And I fit right into that because my products are so good, nobody says “oh I miss dairy”. It’s just delicious, so it’s pretty helpful.

Have you tried to make sugar-free ice cream?

James Spica: To make really good ice cream, you need sweetener, because sugars (agave, cane sugar…) inhibit freezing. When you inhibit freezing, you keep your ice crystals very small, and that’s why it’s creamy. Because you have tiny little ice crystals.

If you have less than 15% sugar, the ice crystals are bigger. So you can’t really make a sugar-free, I mean people use things like aspartame which is an alcohol made from sugar.

Alcohol, fat and sugar inhibit freezing, so you want to have a combination of those things. You can use salt, salt as well inhibits freezing, but you don’t want too much salt.

But people use salt in frozen dessert recipes, so you get to that point where you have a creamy product.

So far, I’ve not been able to do a sugar free flavor. I’ve done ice pops that were made with overripe fruit. But that’s a lot of sugar on overripe fruit.

Conclusion

James Spica: I did say this already but, I have friends in the ice cream business, when I visit their store I see their milk room and I see what they do to make their products. I ask them: why wouldn’t you get a Pacojet just to do test patches?

Because you can make small test patches and you don’t have to commit to 6 gallons of ONE ice cream, and they’re like: well it's expensive, and I say: but don’t you see how in a long run it’s not expensive? Because you’re not wasting anything you’re making a pint test batch and once you have it worked out you can make as much as you want.

It’s funny too because people don’t always see the value of things they haven't done before. But again, I don’t see what the downside would be to have a Pacojet in your kitchen.

The size of it and the utility of it, it does so many different things, even the different blade kits (I just use 1 blade) but there are blade kits for that, puree, fruit… Really, it changes the way you use your kitchen.

Show us your recipe:

Strawberry Rhubarb vegan Ice Cream

Ingredients

20 ounces/ ( 756 g) of strawberries fresh or frozen;

8 ounces/ (302 g) of rhubarb;

1 pint (0.47 l) of organic coconut cream - Native Forest brand;

Half cup of raw organic agave - Wholesome Sweeteners brand;

Procedure:

If the strawberries are frozen, defrost to room temperature. Cut the rhubarb into 1 inch (2.54 cm) pieces and cooked in the microwave for 4 minutes.

Combine all ingredients in the blender for 2 minutes on high. Pour into Pacojet beakers and freeze. I like to have the surface temperature of the mix frozen to -3 degrees F, and spin the beakers at 2 to 3 degrees F.

Tyler Lyne

By scott Resnick • 23 May, 2023

Tyler Lyne says in this amazing an interview, a bit about his Incredible work with molecular gastronomy and Pacojet. With a few words he explains why Pacojet is so important in his business.

Interview - Ray Wyatt

By Market America WebCenters • 13 May, 2022

Ray Wyatt brought us another Specialist point of view about the Pacojet Machine! With 31 years of experience, he shared one of the biggest recipes and the story of Churned Ice Cream. Visit our Website if you prefer to read the article. Click here to see the entire interview.

James Spica

By scott Resnick • 25 Mar, 2022

Total Appliance group invited James Spica, a modern frozen desserts Specialist, to talk about his Job with Pacojet, and gave us a secret recipe. Click here and check it out!