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. Develop solid or semi-frozen creations with stable, crunchy surfaces and cool, creamy centres. The tantalizing dual-textures create a surprising and unique experience in restaurants. On buffets and at catering events, the Anti-Griddle™ always attracts diners when preparing a frozen appetizer or dessert right in front of their eyes. Let your culinary imagination run wild! The possibilities are endless. Within 5–10 minutes the Anti-Griddle™ surface will reach a temperature at -20.2°F. Applying a thin film of olive oil before freezing the griddle surface will work as a release agent.
Anti-Griddle™ Inspired Creations
- Frozen salmon mousse
- Rhubarb Jasmine Merengue
- Caramel-Rosemary vanilla lollipops, liquid centre and served on a rosemary stick
- Vanilla-orange swirl with strawberry wings
- Peanut butter brownie in a frozen crème anglaise coating
Matthias Merges, Charlie Trotter Restaurant, Chicago. We re-invented smores with a frozen marshmallow, liquid centre chocolate, covered with crackers. This machine makes us rethink what we can actually do. Not only in the restaurant but actually at home with kids and family.<.