Temperature Controlled Commercial Induction Cooking System.
The Control °Freak® induction cooking system is the first of its kind to accurately measure, set and hold 397 cooking temperatures from 86°-482°F. The unique real-time sensing system uses a through-glass sensor to directly measure surface temperature. Probe Control™ remote thermometer to precisely control the temperature of both water and fat-based liquids. The Intensity function gives incredible control over the heat up speed to the set temperature. A Create function stores frequently used custom temperature profiles for simple one-touch recall.
Brought to you by Breville | PolyScience coming together to bring great design and unparalleled precision to the culinary world.
Heat intensity control
Dual fan cooling system
Durable stainless steel housing
High-heat resistant ceramic glass
Tritan™ Polymer LCD display
Color TFT screen
USB port allows for software updates
Easy clean housing
Control knobs are dishwasher safe
|New Column||New Column|
|Performance Range||86°F - 482°F / 30ºC - 250ºC|
|Dual NTC Probe Resolution||32ºF - 572ºF / 0ºC - 300ºC|
|Temperature Stability||±1°F / ±1°C|
|Power Range||100 - 1800 Watts|
|Control Functionality||397 Possible Holding Temperatures|
|Timer||72 hr with “Repeat, Continue, Keep Warm and Stop Cooking” functions|
|Unit Dimensions (H x W x D)||4.3 X 13.7 X 18.5in / 110 X 350 X 470mm|
|Shipping Dimensions||19.2 X 11.3 X 24.3in / 487 X 288 X 618mm|
|Shipping Weight||24.7 lb / 11.2 kg|
|AGENCY CERTIFICATION||UL/IEC Commercial CertificationNSF Commercial CertificationIPX3 Rated Water Protection|
Warranty - 2 Year Limited, Home and Commercial Use Approved
Read what Wired said about the Control Freak
Breville’s incredible Control Freak, which relies on an in-burner sensor to heat the surface of a pan to a specific temperature, or a hard-wired probe to control the temperature of a pot’s contents. In my kitchen, I used it to do things like slow-scramble eggs in a technique that instantly made my double boiler obsolete. Later, I used a tiny pot to slow-poach shrimp in butter, cooking them to a sous-vide style 55°C, something I’d always want to do but is only possible with a setup like this. Every time I speak to a chef who’s got their hands on a Control Freak, they talk about a new use they’ve come up with for it and how it extends their range in the kitchen; One realized they could use it like a fryer, not having to fiddle with the heat to keep the temperature where it should be. Another chef liked that they could just hold a sauce with perfect, precise heat until the rest of a dish was ready. To me, these are at the power tools of the modern kitchen, and the ones that really encourage creativity.
Read what Bloomberg said about the Control Freak
Read what StarChefs said about the Control Freak