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  • PolyScience The Anti-Griddle

      The 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 centers. 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 on front of their eyes. Let your culinary imagination run wild!

      • Quickly freezes sauces and purees into solid, unique forms or freezes just the outer surfaces while maintaining a creamy center
      • Minus 30 °F 'griddle' temperature ensures instantaneous results
      • Approximately 1 square foot high-endurance cooktop provides an ample, easy-to-clean work surface

      Within 5-10 minutes the Anti-Griddle™ surface will reach a temperature at -30 °F. Applying a thin film of olive oil before freezing the griddle surface will work as a release agent.

      Some Anti-Griddle inspired creations:

      • Frozen salmon mousse
      • Rhubarb Jasmine Merengue
      • Caramel-Rosemary vanilla lollipops, liquid center and served on a rosemary stick
      • Vanilla-orange swirl with strawberry wings
      • Peanut butter brownie in a frozen crème anglaise coating

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