Description
Winner of the Food Network’s Award for Tasty Technology
The Anti-Griddle™ is a traditional cooktop with an amazing twist: the device quickly freezes sauces and purees instead of heating them! Inspired by Chef Grant Achatz at Alinea Restaurant in Chicago, this unique innovation opens a new dimension in freezing sauces and purees, crèmes and foams.
Develop solid or semi-frozen creations with stable, crunchy surfaces and cool, creamy centers. The tantalizing dual-textures create a surprising and unique experience in restaurants. On buffets and at catering events, the Anti-Griddle always attracts diners when preparing a frozen appetizer or dessert right on front of their eyes. Let your culinary imagination run wild!
Quickly freezes sauces and purees into solid, unique forms or freezes just the outer surfaces while maintaining a creamy center
Minus 30 °F ‘griddle’ temperature ensures instantaneous results
Approximately 1 square foot high-endurance cooktop provides an ample, easy-to-clean work surface
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.
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
For full details of the PolyScience The Anti-Griddle
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