Polyscience® Anti-Griddle® Flash Freeze Muddle Me

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 / -34.4°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

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.

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:

• Cooking Temperature: Fixed at -30 °F / -34.44 °C
• Electrical Power: 120 V 60Hz 6.5 amps / 240 V 50Hz 3.5 amps
• Machine Weight: 69lbs / 31.3kg