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2 Ways to Take Pacotizing to a New Level (PacoJet 2+ and PacoJet Jr.)

By Pro-Pacific / Aug 15, 2019

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By now, you're probably familiar with Pacojet. This innovative system allows operators to prep large quantities of ingredients, freeze them, and use them later on as needed -- no thawing required.

First, operators simply prep foods they need for today's service, as well as additional quantities they can use later. The main ingredient is frozen with liquid in a beaker and is stored in a freezer.

Next, when ready for use, an operator will "Pacotize" just the quantity needed for that particular service. This means the micro-puréed and filament free mixture contained in the beaker is ground down using only the desired quantity. The rest can be returned to the freezer.

[Additional Reading: Discover the full Pacojet process]

This easy-to-use system takes up very little space but can change the way an operation preps and cooks. Ultimately, because it's a preservation system, it can help save time and money, preventing food waste for operators and preventing customers from having to hear the dreaded phrase, "I'm sorry but we've run out of that this evening."

Now Pacojet comes in a variety of sizes and capacities to suit different types of operations.

As much as we love the Pacojet 2, the new Pacojet 2 PLUS takes pacotizing to another level. Designed for those with greater needs, a new feature allowing for programmable, automatic repeat means recipes can be pacotized up to nine times with over pressure. Ultimately, this saves valuable time for operators.

Aside from programming capabilities, the feature that makes this possible is a new blade locking system that ensures the "Gold-PLUS" pacotizing blade is securely anchored for the level of repeated use the Pacojet 2 PLUS allows.


For operators who require a little less firepower, the Pacojet Junior is a great, entry-level unit and is the youngest member of the Pacojet product family. The Pacojet Junior exclusively performs the most important function in the Pacojet process. It pacotizes micro-puréeing fresh, deep-frozen food preparations under pressure, and it cannot be used to process non-frozen foods.

Even though the Pacojet Junior is pared down when compared to other models, it still has easy-to-operate buttons and a control display. It still allows for portioning to help operators save time and ingredients, allowing for the processing of entire beakers at once or in 10 individual portions.


The best way to discover Pacojet is to try out one of their amazing recipes. Here's an idea for salsa verde:

Screen Shot 2019-08-13 at 10.10.15 AM

Salsa Verde
* Ingredients for 1 pacotizing® beaker, Pacotizing® once, entire beaker with over-pressure mode

  • 50 g sun-dried tomatoes
  • 150 g parsley
  • 30 g toast bread with crust
  • 1 garlic clove
  • 30 g capers
  • 25g anchovy fillets
  • 300 g olive oil
  • 50 g pearl onion
  • salt
  • pepper


Step 1: Fill the pacotizing® beaker
(1) Blanch parsley in boiling water and (2) chill immediately in ice water. (3) Remove from water, (4) squeeze out well, (5) chop roughly and (6) place with remaining ingredients in a pacotizing® beaker.

Step 2: Freeze
(1) Seal the pacotizing® beaker, (2) label and (3) freeze at -22 °C for at least 24h.

Step 3: Pacotize®

With Pacojet, the recipes are endless.

Watch the video below for a small taste of what we've created so far in our test kitchen, using the PacoJet 2 Plus!


Pacojet is about a lot more than just good flavors.

Pacojet is easy to use and will take up very little space in the kitchen, but it will completely change the way you prepare food for the week ahead. You will save time and money, serve food quickly and your guests will never have to hear the dreaded "we've run out of that" ever again.

Learn more about Pacojet and practical applications of the Pacojet system. Check out our complete Pacojet resource page today.

Pacojet ROI Calculator 

Topics: Pacojet

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