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Am looking for some info from working chefs who use the PACOJET for ice cream. I am adding home made gelato to my menu and am looking to get started cheaply then grow into the more expense alternatives (maybe a NitroCream). The PACOJET definitely caught my eye as it seems very versatile in other kitchen applications. My questions are: Is it durable? Will hold up to 7 day 12/16 hour use? And finally can you pacotize your ice cream in advance and keep frozen without getting grainy or is it better to use per application? Thanks in advance for all replies.