Sous Vide Tools has brought the PolyScience Anti-Griddle into the UK catering equipment market.
The cooktop app is designed to freeze sauces and purees, crèmes and foams in seconds, right before the eyes of diners.
The stainless steel unit is said to be compact and mobile, measuring 358mm(h) x 95mm(w) x 187mm(d) and can be to table on a trolley, or placed on a table for theatre.
Within 5 to 10 minutes of operation, the griddle surface should reach a temperature of -30°F, ready to produce instant results. A thin film of olive oil applied to the surface before freezing will act as a release agent.
Users are said to be able to use the unit to develop solid or semi-frozen creations with stable, crunchy surfaces and cool, creamy centres.
Examples of frozen combinations include a salmon mousse appetiser, a rhubarb jasmine meringue, and a caramel and rosemary vanilla lollipop with a liquid centre.
The worktop should provide an ample, easy-to-clean work surface, and the unit is supplied with detachable power leads, and both UK and European plugs.