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 PolyScience Anti-Griddle featuring a -30°F / -29°C 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

More Info

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 -30 °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

Tech Specs

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.

"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

Cooking Temperature: Fixed at -30 °F / -34.44 °C
Electrical Power: 120 V 60Hz 6.5 amps / 240 V 50Hz 3.5 amps
Griddle Dimensions: (L x W): 14.5 in x 9.38 in / 36.8 cm x 23.8 cm
Overall Dimensions: (L x W x H): 15.88 x 18.38 x 10.5 in / 40.3 x 46.7 x 26.7 cm
Shipping Dimensions: (L x W x H): 23 x 22 x 21in / 58.4 x 55.9 x 53.3cm
Machine Weight: 69lbs / 31.3kg
Shipping Weight: 76lbs / 34.5kg
Shipping Method: Standard Ground

Video

The Anti-Griddle Demo

Food Network Award

The Anti-Griddle On Iron Chef America

Chef Grant Achatz

Support

Manual : English

Recipes : Click Here

Spec Sheets : Click Here

TMS Shipping

What to expect when receiving this shipment.

A shipping carrier will contact customer to arrange for drop off. A truck with a specialized lift gate will arrive at your residence and a pallet jack will be used to deliver your package to doorstep. We cannot guarantee the item will be delivered inside the residence. The carrier will remove any outside packaging such as packing tape and plastic wrap which ensures the safe handling of your delivery.

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