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Tyler Lyne

Tue, 23 May 2023 01:57:34 GMT

Tyler Lyne

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

Tyler: My name is Tyler Lyne, I currently in Birmingham, Alabama. We are building a restaurant down here right now. I moved here from New York City, so we’re spending nearly 2 decades in New York City. I’m originally from Texas.

I became a chef, kinda slowly, I never really decided like: “Today I’m going to wake up and be a chef”.

Well, I mean, in Texas and most cultures, food revolves a lot of social gathering, so I quickly learned that the guy who knew how to cook was invited to all the parties. And that was sort of the hook.

I guess I was kinda good at it, and then I decided to go to culinary school, which is where I went to, you know the Culinary School of America in New York and from there it was just kind of a natural progression, like go living in New York.

And I started to work in “Shea Gallante”, that was a one Michelin star restaurant, from there I started working at “Bouley” with David Bouley, I was there for a few years. I left Bouley and then worked for “Daily Chain” at the Momofuku Ko. Those were both 2 Michelin stars restaurants.

From my first day of cooking in New York to the last say cooking in New York, I was proud that the one common machine that we had was a Pacojet. It can do so much.

Would you please tell us a little more about Molecular Gastronomy?

Well, at the time, I would say 2006, this whole Molecular Gastronomy thing was just kind of a break through the mainstream and there weren’t a lot of cook books written about it. There weren’t a lot of information about it.

It was kind of the secrets held by a couple of Shamans of the religion of cooking. And you hat or go figure it out through yourself or get in touch with one of those high priests of Molecular Gastronomy that kinda show you how to do it.

I realize coming out of culinary school that I wasn’t going to go into a restaurant and have my star shining bright. Because those cooks were good, everybody was really good.

So my strategy was, what I can do is out learn these guys. So I bought every book I could imagine, I got books in different languages, books that nobody ever heard of, books that were meant for scientists.

Any book that I knew no one else have, gave me advantage. I now have the information they don’t have access to. I took classes from Alex and Akie Talbot from Ideas in Food. It’s kind of where I first learn how to use a Pacojet.

I didn’t sleep much, because I was trying to download as much information, as quickly as I possibly could. So that way When I went into my job, I would come in armed and ready.

And it worked very well, I became the guy that people came to ask questions on how to do something. I became the guy who the chef would lean on, because he knew any of these chefs knew any of this stuff.

And that gave me a lot of great experience in terms of how to develop, how to manipulate these things. Once you know the rules, you can bend the food reality to your will.

But if you don’t know the rules, then it can be very frustrating, and it was very frustrating for me for many, many years. It took me some time, but eventually, I figured out how to achieve the results I desired.

How did you find out about Pacojet?

I discovered Pacojet when I was studying molecular Gastronomy. It’s a really stupid problem, but one of the biggest problems that you have, specially when you’re doing R&D (research an development).

Typically, to blend a set gel into a liquid form, you need to make a sufficient volume and use a blender. One of the issues, is that the blenders were too powerful, and the blades were too big, the blender was too big.

And so the Pacojet is great because you can just set the gel no matter what volume, you can fill just the bottom of the beaker. You hit a cycle and the blade will travel through the material and come back up. That’s the easiest way to make Gels.

I saw Alex Talbot do that one time, and I was like, yeah it’s brilliant, really smart, and clean. The Gel was beautiful and perfect, and no granularity to it, It was a game changer.

Can you use Pacojet for Molecular Gastronomy?

Well, I think that “Molecular Gastronomy” is sort of a bad name for it, because it sounds fancy like alchemy, and it’s not like that.

People get a minds eye idea of what molecular gastronomy is, but when you think about it and it’s core, it’s the same type of cooking as any other type of cooking.

So when you talk about Molecular Gastronomy, you cannot not talk about Hydrocolloids.

And when we talk about Hydrocolloids, we conveniently leave out a lot of Hydrocolloids that are in the category. For example: if you want to use methyl cellulose or a Gellan gum a Low acyl, gellan or a high acyl, a Carrageenan. Those are all great.

But flour, old school flour, is a Hydrocolloid too, and it works the same way as all the other hydrocolloids, you use flour all the time.

So if these hydrocolloids do the same things that flour does, and have the same properties as flour. Then why don’t we call it flour cooking in molecular gastronomy? It’s the same thing.

But when you learn something, you can’t unlearn it, right? You have that forever. And now, in my going, I still using it just as heavily as I always have.

But now I start to think about how can I not use it? And then how can I, if I do use it - now I know it’s the best possible answer to a problem - and then when they get that plate, how can make people don’t even know what’s there? I think that’s cool.

Using science to make better food, you can achieve incredibly cool and innovative results in the pursuit of improvement.

What is your favorite recipe of Molecular Gastronomy to do with Pacojet?

Honestly, it’s probably the most non-cool thing that a Pacojet does, but I would say that one of my favorite things to do with it, is to make Mousselini, mouses out of protein, so: chicken, shrimp, scallops, whatever may be, using the coupe set.

So you wouldn’t freeze and use the then blade that comes with the machine. This is totally used unfrozen, so you just load with all of your ingredients and then put the four blade coupe on there, and you just process it. It’s just perfect, it makes it very easy.

To be honest with you, that’s probably my favorite thing to do with Pacojet. Obviously the ice creams, the snows, the powders are really cool. I love being able to make nut pastes, pistachio pastes, mouses, etc.

You know, this raw things that are simple but just being able to have that ability on your kitchen is pretty game changing, I think.

Once you got your Pacojet did you find it easy to use?

Yes, obviously I just bought a new one which is a Pacojet 2 Plus, you know it just took me 15 minutes of reading the manual and I just kind of understanding their legend of little pictures, you know: decreased air, the repeat function, etc.

I mean, it was just about a 10 minutes download of getting to know the new interface, and now I really like it!

I actually asked for the old interface, and Scott told me to get the new one. So I got the new one, and I’m happy with it, it’s great!

Besides Molecular Gastronomy, what other kinds of recipes you have produced with Pacojet?

Well, one of the things I do is: I set my sorbet, You know, in catering, when you’re doing a large event they don’t do ice cream. So catering stay away of it, they are scared of it.

It’s hard to move, it’s hard to hold, it’s hard to plate.

So one of the things we do with our sorbet basis is that we put gellan. A low acyl gellan in our ice creams sorbet base. This is an idea from restaurant Blumenthal from the Fat duck in England.

Gellan is a highly irreversible gel, meaning that once you add it to your base and spin the ice cream, you can then quenelle the ice cream and place it on a plate. Even if the ice cream completely melts, it will still maintain the shape of the quenelle.

That's one of the things we do to give us more time to build up a plate with ice cream, and not have that melt all over the plate. I would say it’s probably the most common thing that we do for the Pacojet.

We mainly use it for ice creams and sorbets, and I would say 90% is use for pastry production and about 10% in a culinary capacity.

But for ice creams, we prefer to keep it extremely cold, around -30°C, and then we spin it without incorporating air. I rarely use the air plus function because I want the ice cream to be dense, almost chewable, and exceptionally smooth.

The only thing I know that would give you that texture is liquid Nitrogen. So I love the Ice cream the Pacojet makes!

So you have a coupe set, what do you use it for in your business?

The coupe set is primarily used for proteins, such as Tartars. Instead of manually preparing them, I simply place the beef in the Pacojet, use the 2-blade coupe, process it, and it comes out as beautifully minced meat.

Additionally, mousseline and mousses are also commonly prepared using the coupe set. That's mainly what I use it for. It eliminates the need for freezing, saving you time and effort.

I’ve been making mousses in Pacojets for many years, but in the old days I didn’t have a coupe set. So we need to pack a protein and maybe chop some scallops in there, add some cream, salt, and you had to freeze it, and wait for that freeze cycle and then process it.

It was really hard on the machine too, I’ve burned a couple of models doing it, and I also striped out a couple of sprockets with it.

That’s why I like their new design where you have to twist the blade on cause it kinda holds the blade on to prevent that striping of the tread. But the coupe set, which is very sharp, and not having to freeze, so you can speed up the process.

It’s kind of a game change in my world, it’s really nice!

From zero to ten, how would you rate the productivity gains that were brought by Pacojet? How do you think it optimizes your business?

People think that a Pacojet is expensive, and what is it? You get it all, you get the machine and all the accessories, the coupe set, twenty beakers to get you started and let’s say you had 8 thousand dollars.

It’s actually pretty cheap!

If you want to buy a traditional ice cream maker, that you have to put the liquid in the top, turn it, then extract the ice cream and then freeze it, those machines can be 15 to 25 thousand dollars. And it does just one thing. And I would say it makes almost, maybe even inferior ice cream.

Because those machines are massive, requiring a large amount of space and a big power plug, they are very expensive. However, the Pacojet is compact in size and can process the same amount, if not more, with even better quality than a traditional ice cream making machine.

Considering the limited square footage of kitchen space, the Pacojet's small size and its versatility in performing various tasks... I would give it a 10!

What makes the Pacojet so special for your business?

I would just say it’s size, it’s small enough to transport.

Let’s say we go to Brazil to do a guess chef dinner, we have to have this Pacojet. We could easily load this thing in a suitcase, put it on a plane and take it with us.

And that’s a big deal because it’s almost like you can bring your capabilities with you. It’s almost travel size. That’s a really cool innovation. I like that, I like that a lot! First time I was like, yeah, that’s pretty awesome.

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

As not just as an accessory for lux to have, but absolutely a power house, a must-have.

Let’s say you wanna o butter, you can make your own flavored butters.

My dumb brain is the limit in factor.

Would you like to mention something else special?

Yes we are getting ready to open up a restaurant it’s called Frenchy, it’s going to be a French restaurant, it’s going to be cool.

And was a very famous chef in New York named Gray Kunz, and he passed away in 2020 and anybody in New York now, chef wise, worked for this guy at some point, he is like a culinary legend.

His restaurant closed down and while we were planing our restaurant, I just happen to ask our kitchen design firm: what happened to that Molteni’s cooking range that there was in Café Gray?

And they found it, so we bought Gray Kunz’s Molteni, and we are going to put that on our restaurant, which I think is really cool heaving a legendary piece of culinary equipment that will cook for 3 years to come.

Well Tyler, thank you again for sharing your story and your time, with us, it was a pleasure having you here!

Do you know what a Pacojet is?

scott@pacojetservice.com (scott Resnick) — Wed, 26 Apr 2023 18:28:55 GMT

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.

Interview - Ray Wyatt

WCAdmin@marketamerica.com (Market America WebCenters) — Fri, 13 May 2022 17:37:04 GMT

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

Ray Wyatt: My name is Ray Wyatt, and I was born in England in a small town called Hastings.

I’ve been a Chef now for 31 years, which sounds strange when I say it, but that’s what it is, I started when I was 15.

I don’t really know why I went to culinary school, none of my family are Chefs but it just ended up being the thing that I chose and here I am still doing it. My business is called Churned, I make ice cream now.

It’s been two years since I retired from being an executive Chef and now my main focus is making high quality ice cream and selling it in markets, venues, weddings, anywhere I can get in really.

How did you find out about Pacojet?

Ray Wyatt: I've known about Pacojet for a long time, two of my friends, one in England, one in Denmark, both use it in their restaurants.

They’re both quite high-end restaurants, and they told me about it in the application of just doing it for ice cream, and I was considering this anyway.

Then once I saw my friend Dave, what he was doing with it, I got really excited about the fact that I can create a high-end product in a very small machine.

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

Ray Wyatt: Yes, I mean, they are really easy to use! I’ve got the Pacojet 2 and had never used it before.

I mean it’s very simple, I only use mine for ice cream and sorbet, but I know there are a lot of applications. You can use it for savory, for soups, for sauces, all that stuff.

But my main focus was ice cream, so my first recipe was just vanilla, so the idea is: if you can’t make good vanilla ice cream, you've got no legs to stand on.

So I tried many recipes and tried to focus on the premium custard base which I’m still using to this day after a year, so my main first recipe was just plain vanilla.

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

Ray Wyatt: Well, for me portability. Because I bring my machine to events, I have 3 Pacojets now, and I can easily fit those in my van, I can bring those to weddings, to businesses, I can actually make the ice cream in front of the clients.

If I had a Tailor or a Carpigiani i that weighs two or 300 pounds, it’s impossible.

That’s one of the main reasons I looked for Pacojet originally and also, when I’m doing flavors for weddings and events they want to customize their own flavors.

I can actually do that because my Pacojet beakers only hold about one pint, or one liter, of ice cream once it’s actually been pacotized, so by having 81 beakers, if I’ve got four flavors, and that’s 20 beakers per flavor and I can easily customize per client.

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

Ray Wyatt: It was very fast! And I was quite surprised, my very first machine was a used one I purchased online and there’s a bit of a risk buying a used machine, but I got it and the very first beaker I Pacotized, it didn’t work.

So I thought it was a user error, and it actually wasn’t, so I sent it up to the center in New York and Scott was very nice, he fixed it straight away and got it back within a week.

I’ve got 3 machines now and all 3 machines have been up with Scott. He’s even walked me through on a Zoom call how to fix things myself instead of sending it all the way to New York.

They’ve been fantastic, really good.

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

Ray Wyatt: Absolutely, I believe home chefs can do it!

It’s a very simple machine to use and like I said before, storing the machine, because you won’t be using it on a daily basis as a home cook or a home chef.

You can easily put it away, like you would a food processor or a blender, and then bring it out when you need it. Which you can not really do with the big commercial machines

If you use the small home machines you can make ice cream at home.

but your product will not be as good as using a Pacojet. So it is definitely a better option for the home cook as well as a professional Chef.

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

Ray Wyatt: I would say consider your application.

If you are a professional chef, you’re obviously considering a Pacojet for a specific reason, and it might not always just be ice cream.

So look at some recipes, find someone with a Pacojet that you can go and talk to and see the machine in action, and then, once you feel as if you're committed, look into what type of the Pacojet you need.

Is it the Pacojet 2 Plus or Pacojet Junior…

And then consider the beakers, I didn’t have enough beakers, I only started with 12 and now I have 81.

Depending on how much product you’re going to make and how many flavors, you have to consider how many beakers you need to buy.

What's your favorite recipe made with Pacojet?

Ray Wyatt: That’s tough! My flavors change on a weekly basis. I've made over 200 flavors of ice cream in less than a year, so choosing a favorite one would be difficult.

I share a recipe below which is really delicious, but one of my other favorites is a lemon cheesecake ice cream.

The reason why I like it with the Pacojet, is because, by adding cream cheese to my regular vanilla base (and that’s all you need to do) put cream cheese at the bottom, your vanilla base on top and then lots of lemon and lemon zest.

Once it’s pacotized, you get that rich cheesecake creamy mouth fill.

Top that with some butter fried graham crackers, and you’ve got cheesecake ice cream in a cup and it’s absolutely delicious.

That’s why I love Pacojet. You can customize each beaker so easily.

Do you do sugar-free ice cream? Is it vegan?

Ray Wyatt: We don’t do sugar-free ice cream. We do make vegan ice creams.

We do sugar-free popsicles. I did mess around with sugar-free ice cream, and it is possible, primarily using either honey, agave, maple syrup or stevia.

The 3 previous, like honey, maple, and agave, you’re adding a liquid product to a liquid. So to get the sweetness out of your ice cream you have to have a lot of honey, agave, or maple.

Which means a lot of money, first of all, and then when you're adding more liquids you have to adjust your egg content.

Whereas the vegan recipe that I use is all coconut milk based, so coconut milk is very simple to use, and you can actually make sugar-free ice cream using any base.

You just have to substitute and figure out your balance of eggs to cream or eggs to milk or extra coconut milk.

We have quite a lot of vegan flavors and a lot of vegan followers as well

Tell me a little more about the values of your brand

Ray Wyatt: We try to use compostable packaging, non-plastic coated stickers, and then we also use wooden spoons, when we’re at the market.

So we’re trying to keep it as eco as possible!

Conclusion

Ray Wyatt: Like I mentioned before, from a chef’s standpoint, the most beautiful thing in a restaurant is when you can tell the customer or show the customer, if you have an open kitchen, that you’re producing the ice cream in front of them.

To order.

And they’re not going to get a product that you would buy if you bought it at a store. You’re getting very little air, a very creamy, very rich product.

And the chefs themselves can have 20, 25, 30 beakers in the freezer and so many options, if you can Pacotize it, one portion at a time, which is literally one cornell on the spoon.

So depending on how many customers you have, you switch the beakers out, you can have 3 flavors in 5 minutes, for 3 different customers.

Show us your recipe:

James Spica

scott@pacojetservice.com (scott Resnick) — Fri, 25 Mar 2022 00:05:10 GMT

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!

totalappliancegroup

Tyler Lyne

Tyler Lyne

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

Would you please tell us a little more about Molecular Gastronomy?

How did you find out about Pacojet?

Can you use Pacojet for Molecular Gastronomy?

What is your favorite recipe of Molecular Gastronomy to do with Pacojet?

Once you got your Pacojet did you find it easy to use?

Besides Molecular Gastronomy, what other kinds of recipes you have produced with Pacojet?

So you have a coupe set, what do you use it for in your business?

From zero to ten, how would you rate the productivity gains that were brought by Pacojet? How do you think it optimizes your business?

What makes the Pacojet so special for your business?

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

Would you like to mention something else special?

﻿

Do you know what a Pacojet is?

Do you know what a Pacojet is?

For whom was the Pacojet 2 Plus was made for?

Pacojet Production:

Many possibilities:

Sustainability initiatives:

Innovation and creativity:

How does Pacojet help you to save time?

How can Pacojet reduce waste?

How precise Pacojet 2 Plus is?

What can you do with a Pacojet 2 Plus?

Interview - Ray Wyatt

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

How did you find out about Pacojet?

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

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

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

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

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

What's your favorite recipe made with Pacojet?

Do you do sugar-free ice cream? Is it vegan?

Tell me a little more about the values of your brand

Conclusion

Show us your recipe:

James Spica