Secondhand Catering Equipment

Polyscience Anti-Griddle - Hampshire

Description

The Polyscience Anti-Griddle is a kitchen appliance that uses rapid freezing to create frozen or semi-frozen dishes.

It's essentially a cold plate that can reach temperatures as low as -30°F (-34.4°C) within minutes.

This item is used, as you can see from picture, some rust and no lid.

Neither of which affect its usage.

Manufactures information

Flash Freeze Your Way to New Terrain

PolyScience temperature control expertise goes well beyond Sous Vide and other methods of adding heat. We're also experts at taking heat away quickly.

The resulting flash freezing enables you to quickly turn sauces, purees, crèmes, vinaigrettes and other foods into very different solid or semi-frozen creations. Cool, creamy centers and crunchy surfaces can be created in just seconds with the Sage|PolyScience Anti-Griddle featuring a -20ºF / -29ºC plate that allows rapid unidirectional freezing.

The Anti-Griddle flash freezing technique, originally inspired by Chef Grant Achatz, allows you to easily prepare appealing dual-texture creations and explore an entirely new culinary realm. The possibilities are truly endless.

Create frozen desserts and appetizers with cool, liquid centers
Combine flash frozen lollipops with a novel ingredient in place of traditional sticks. For example, a vanilla caramel ice cream lollipop on a rosemary sprig
Top salads with frozen vinaigrettes that melt on the plate when served
Adorn dishes with intricate frozen ornaments, easily transferred from the Anti-Griddle to the plate
Flash freeze tableside or at the buffet to provide guests with unique, personal and exciting dining experiences

Winner of MadridFusión Innovation Award and Food Network's Award for Tasty Technology

Within 5-10 minutes the Anti-Griddle® surface will reach a temperature at -20 °F. Applying a thin film of olive oil before freezing the griddle surface will work as a release agent.

"The possibilities are endless. We re-invented smores with a frozen marshmallow, liquid center chocolate, covered with Graham Crackers. This machine makes us rethink what we can actually do. Not only in the restaurant but actually at home with kids and family."
-Matthias Merges, Charlie Trotter Restaurant, Chicago

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