You can’t make ice-cream in a Vitamix - this is all about use in professional (high-end) kitchen. It is not only about the rpm etc. Talk with any serious chef and he will tell you how unique the pacojet is in such kitchen setting and that there is no appliances to replace it (and definitely not a Vitamix)
“Another example of European technology finding its way into New York City’s kitchens, Cru’s chef and co-owner Shea Gallante calls this item “one of the premiere inventions of the past 10 to 15 years.” These are strong words coming from a New York Times three-star chef and Food & Wine’s “Best new Chef of 2005”. While preparing freshly-made frozen desserts like ice cream and sorbet is its claim to fame, Mr. Gallante also uses it to create special sauces, flavored butters, and purees. The key is the ability to store multiple natural fruit-laden liquids and flavored concoctions by deep-freezing them and storing them in one-liter steel beakers. When you’re ready to serve, you pull the container from the freezer and place the product in the machine, which then shears the frozen substance so finely you end up with a supersmooth product, at a temperature of about –12C. This process is called “pacotizing”. The machine lets you set the amount of product to pacotize so that the whole container does not have to be used, allowing it to be restored for future use. While the containers are not cheap (4 containers cost about $120), the saved labor results in a reasonable ROI of about one to six months, in addition to the obvious culinary benefits. ”
