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 in 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-GriddleTM 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.

The possibilities are endless. We re-invented smores with a frozen marshmallow, liquid center chocolate, covered with Graham Crackers. This machine makes us rethink what we can actually do. Not only in the restaurant but actually at home with kids and family."
# -Matthias Merges, Charlie Trotter Restaurant, Chicago

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