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We could print the testimonials of thousands of satisfied chefs who work daily with PACOJET... but this Washington Post article says it best: Ice in the Fast Lane by Walter Nicholls How a Pint-Sized, High-Priced Machine* Turns Tomatos Into Sorbet at 2000 rpm * that was back in 1998, when Pacojet cost US$ 3,600.-, now it costs US$ 2,950.- imprimir articulo >> |