The Pacojet story began in the early 1980s when Swiss engineer Wilhelm Maurer, living in Brazil and frustrated by the limitations of existing frozen dessert equipment, adapted a drill press mechanism to function as an ice cream machine — and in doing so, invented the process of pacotizing®. Maurer sold the patent to investor Gregor Staub, who founded Pacojet International AG in 1988 in Switzerland and launched the first commercial machine in 1992 — introducing to professional kitchens worldwide a technology that would transform the language and possibilities of frozen preparation. Pacojet's patented micro-pureeing system processes deep-frozen ingredients at the portion level without thawing — preserving the full flavor, color, and nutritional integrity of the base — to produce ice creams, sorbets, mousses, farces, soups, and sauces of ultra-fine texture achievable by no other method. The Pacojet is found today in virtually every serious fine dining kitchen and pastry operation worldwide, and has given the culinary lexicon a verb — to pacojet — that measures the depth of its impact. In 2023, Groupe SEB completed the acquisition of Pacojet, ensuring the continuity of Swiss engineering standards. At Pastry Chef's Boutique, Pacojet remains the irreplaceable machine of the professional kitchen.