Chris Young Compares the Pacojet and the Ninja Creami
When it comes to turning frozen ingredients into silky-smooth desserts, two machines dominate the conversation: the Pacojet and the Ninja Creami. In a recent YouTube video, Chris Young of Combustion Inc. broke down the strengths and weaknesses of both, offering a rare side-by-side comparison that cuts through the hype.
The Pacojet, long considered the gold standard in professional kitchens, has unmatched precision and produces luxuriously fine textures. But it comes with a serious price tag and is designed with restaurant-scale operations in mind. The Ninja Creami, on the other hand, is accessible to home cooks, relatively affordable, and surprisingly versatile. While it doesn’t quite reach the same level of refinement as the Pacojet, it delivers impressive results for its price point—making frozen sorbets, gelato, and ice cream within minutes.
The video highlights Chris Young’s deep technical understanding of food science while giving viewers a practical, honest assessment: professionals may still lean on the Pacojet, but the Ninja Creami opens doors for experimentation in everyday kitchens.
I had the privilege of producing, directing, and editing this video, ensuring the visuals matched the clarity and precision of Chris’s insights. It’s a piece designed to inform, inspire, and spark debate among chefs and passionate home cooks alike.