Anti-griddle
The anti-griddle is a kitchen appliance that flash freezes or semi-freezes foods placed on its chilled metal top.[1][2] The equipment is about the size of a microwave oven.
Chef and Top Chef guest judge Grant Achatz developed the device with Philip Preston[3] for use in his Chicago restaurant Alinea.[4] He collaborated with the company Polyscience to mass-produce the anti-griddle for use at homes and other restaurants.[5]
Operation
[edit | edit source]The anti-griddle maintains a constant temperature of −30 °F (−34 °C) by pumping a refrigerant through a compressor to remove heat from its steel surface.[6] Liquids, oil, and gels generally freeze in 30 to 90 seconds. The finished product has a crunchy outer texture while the inside remains soft or creamy.
See also
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References
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