Polyscience™

PolyScience® is inventing culinary technology that helps chefs to find new ways of expressing their creativity. PolySciences' core competence is in designing and manufacturing extremely precise temperature control solutions. This competence led Philip Preston many years ago to support the first creative chefs exploring sous vide cooking. Today, the world's best chefs rely on this technique. PolyScience® thermal circulators are their first choice technology for it and many great friendships have developed since then. His passion for futuristic kitchen gear has also captured the attention of America's top chefs, like Grant Achatz at Chicago's Alinea. With the impulse of Chef Achatz, Philip developed the Anti-Griddle™. Within the last years additional innovative culinary tools were added and Philip Preston is constantly working on new inventions to give chefs more ways of expressing their culinary creativity.

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  1. PolyScience® Anti-Griddle™
    $1,126.62

    The PolyScience® Anti-Griddle™ is a traditional cooktop with an amazing twist: the device quickly freezes sauces and purees instead of heating them! Inspired by Chef Grant Achatz at Alinea Restaurant in Chicago, this unique innovation opens a new dimension in freezing sauces and purees, crèmes and foams. Learn More >
  2. PolyScience® Chef Series Sous Vide Thermal Circulator (and bag)
    $693.29

    The PolyScience® Sous Vide Professional™ sets the standards for sous vide cooking. It was developed to meet the requirements of the world's best chefs. Works best up to a 45 litres capacity, circulating at 12 litres every minute and the temperature control is accurate to within 0.05°C. Learn More >
  3. Obsession Cook Book (By Nigel Haworth)

    Regular Price: $51.99

    Special Price $42.89

    Every year for two weeks in January Northcote plays host to the best chefs in the world in one of Europes premier gastronomic events. Each chef takes over the Northcote kitchen for the evening & magic happens, this is Obsession.16 Chefs with 17 Michelin Stars over 16 nights result in a 400 pages recipe book. Learn More >

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