Features:
- 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 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 PolyScience Anti-Griddle featuring a -20°F / -29°C plate that allows rapid unidirectional freezing
- Flash freeze tableside or at the buffet to provide guests with unique, personal and exciting dining experiences
- 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
- Winner of MadridFusión Innovation Award and Food Network’s Award for Tasty Technology
Company: Breville | PolyScience
www.polyscienceculinary.com