Machines: Pacojet

Pacojet machines work by pouring the ice cream, sorbet, sherbet, or gelato base into special beakers that are placed in a freezer set to –20°C / –4°F for 24 hours. The time is considerably reduced if using a blast freezer that can drop to –38°C / –36°F. Once the product is completely frozen, the beaker is then attached to the Pacojet, which is fitted with a spiral blade that literally “shaves” the frozen base into very thin sheets about 2 microns thick at a speed of 2000 rpm. When the beaker is attached and the machine is turned on, the blade will drill down into the frozen base and then come back up. Each portion or scoop takes around 20 seconds to make. An entire beaker takes 4 minutes to process. It can be programmed to produce however many portions are needed at a time, up to 12 per beaker. The final temperature of the frozen base is –12°C / 10°F to –15°C / 5°F. At this point it is reserved, frozen, for service. The company makes only one type of machine, but there are a total of four variations on it. All four machines are the same; the only difference is the kind of voltage required to use them. A machine that works in the United States will not work in Europe, and vice versa.