top of page
20250512_120035373_iOS - Kopie_edited.jpg

Technology meets texture

Setting new standards in cocktails with the Pacojet

At Soleil D’Or in St. Gallen, the Pacojet takes mixology to a whole new level – delivering exceptional textures, consistent quality, and creative freedom behind the bar.

A limitless diversity of high-quality dishes

You can use your Pacojet in many different ways: for sorbets, ice creams, farces, mousses, soups, concentrates, doughs, mixtures, and much more.

The special pacotizing® process intensifies the flavors of the ingredients and preserves their fresh, natural colors. It results in ultra-fine, airy textures – a unique flavor sensation you can reproduce any time at the push of a button.

Flavor explosions on the tongue

​

Pacotizing® greatly increases the surface area of the ingredients. This intensifies their flavors.

experience front 1.png

A firework of colors

​

The special pacotizing® process preserves the fresh, natural colors of the foods.

A creamy, delicate mouthfeel

​

Because pacotizing® micro-purees the ingredients and incorporates up to approx. 1 bars of air pressure, this creates ultra-fine and airy textures.

The Pacojet 4

Your reliable partner

​

From the secret weapon of top chefs to an absolute must-have kitchen aid: the Pacojet has become an essential feature of professional kitchens worldwide – from owner-managed restaurants to caterers and the food-services industry.

​

Pacotizing® involves the micro-pureeing of fresh, deep-frozen foods using overpressure without thawing. This allows the foods to shine in their purest, most natural form.

​

The unique cooking system combines limitless creativity with top results and cost efficiency

​

Pacotizing®

​

A simple and speedy process for perfect results

pacotizing.png
bottom of page