Pacojet

A machine used by many restaurants in the preparation of ice cream, sauces, mousse, sorbet, and other frozen goods. Pacojets work by first freezing the mixture (ice cream base, fruit purée, etc.) in a Paco container for at least 24 hours. Then the Paco container is inserted into the machine, and a blade spins downward, shaving off microlayers of the frozen ingredients. A single serving is ready in 20 seconds.