If you’ve spent time in a modern fine dining kitchen, chances are you’ve come across a Pacojet — and the specialized beakers that make it work.

Pacojet beakers are 1-liter containers used with the Pacojet system, a Swiss-engineered “pacotizing” machine designed to micro-purée deep-frozen ingredients into ultra-smooth textures without ever thawing them first. It’s a technique that’s become a go-to tool for chefs looking to produce consistent, high-quality purées, sauces, mousses, sorbets and ice creams — all made to order, with minimal waste.

How It Works

The process starts with raw ingredients — fresh fruit, vegetables, stocks, or other prepped items — placed into a Pacojet beaker, sealed with a tight-fitting lid, and frozen solid, typically for around 24 hours. When it’s time to serve, the frozen beaker is loaded directly into the Pacojet machine, where a high-speed blade spinning at roughly 2,000 rpm shaves ultra-fine layers straight off the frozen block. Within minutes, that block is transformed into a smooth, ready-to-serve purée, sorbet, ice cream, sauce or soup — without ever breaking the freezing chain.

Because the blade only shaves what’s needed from the top of the beaker, any unused portion goes straight back into the freezer for next time. That’s a big part of the appeal: virtually zero waste, and a consistent product every time it’s used.

Why Chefs Rely on Pacojet

This process — known as pacotizing — lets kitchens batch-prep in advance, freeze ingredients in individual portions, and produce perfectly smooth, intensely flavored results on demand during service. Because nothing is pre-thawed, stabilized or emulsified, the finished product retains natural color, texture and flavor far better than traditional methods. It’s a major reason Pacojet has become a staple in fine dining, hotel and catering kitchens across the country.

Beakers themselves come in a couple of material options — transparent synthetic (handy for seeing contents at a glance) and chrome steel — and most kitchens keep several in rotation at once to cover different dishes and flavors throughout service.

Storage Matters Just as Much as Prep

Of course, a Pacojet is only as efficient as the freezer storage behind it. That’s where Adande refrigeration comes in — our drawer systems are built to give kitchens fast, organized, point-of-use access to frozen product, whether that’s Pacojet beakers, prepped bags, or anything else that needs to be on hand and ready to go during service.