Flash Freeze Your Way to New Terrain! with the Polyscience Anti-Griddle featuring a -34.4°C  Plate that Allows Rapid Unidirectional Freezing. 

Turn Sauces, Purees, Crèmes, Vinaigrettes and Other Foods into Very Different Solid or Semi-Frozen Creations.

The Anti Griddle Flash Freezing Technique

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

The Anti-Griddle’s flat, ultra-cold work surface lends itself to three basic techniques

1. Freezing just the bottom surface of the item, leaving the top cool or at room temperature
2. Flipping the item over and freezing both the top and bottom, creating crunchy surfaces with a creamy centre
   
3. Freezing everything solid. Some chefs even use the Anti-Griddle to create layered dishes consisting of different foods, flavours, and textures

Anti Griddle Practical Tips

 Prior to ‘firing up’ the Anti-Griddle, you might want to give the griddle surface a light coating of non-stick spray. Also, for best results, use thicker liquids and stronger flavours. Thicker liquids give you more control over the final shape and texture (frozen solid or creamy inside); stronger flavours compensate for the numbing effect of cold on the taste buds.  Here are some examples of dishes created using the Anti-Griddle:

• Crème brulee lollipops
• Sour cream balls with salmon and frozen fruit foam rolled in cheese
• Half frozen chocolate pudding with a thin layer of avocado, spicy candied walnuts and strawberries confited in a strawberry-red wine gastrique
• Frozen English pea lollipops
• Bay scallops with Concord grape
• Frozen basil peppermint olive oil
• Carbonated sorbet
• Lozenge of Concord grape puree
• Sweetened frozen disk of chestnut puree with a divot to hold a pool of maple syrup
• Applewood ice cream
• Frozen foamed sabayon floating in a sea of espresso
• Mango and sesame oil lozenge
• Frozen apricot foam star with a shot of frozen espresso
• Layers of frozen espresso, apricot, and cream semi-freddo
• Semi-frozen honey lozenge
• Frozen Mexican hot chocolate foam, dusted with cinnamon and cocoa, served with a warm spicy chocolate sauce
• Organic yogurt and strawberry canapés
• Spray flavours on the anti-griddle and scrape to make instant granita
• Frozen lemon curd
• Mara de des Bois with frozen yogurt
• Semi-frozen vinaigrettes
• Whipped cauliflower with orange glace and ginger salt
• Watermelon-tomato popsicle

Polyscience Anti-Griddle Specifications

PERFORMANCE

• Cooking Temperature: Fixed at -34.44 °C
• Electrical Power: 240V 50Hz 3.5 amps

WEIGHTS & DIMENSIONS

• Griddle Dimensions: (WxD): 238 x 368 mm
• Overall Dimensions: (HxWxD): 267 x 467 x 403 mm
• Shipping Dimensions: (HxWxD): 533 x 559 x 584 mm
• Unit Weight: 31.3 kg
• Shipping Weight: 34.5 kg