Aryavarth Hotelwares

• Excels at vacuum sealing both dry foods and liquids such as soups and stews
• Operates at the simple push of a button
• Three preset buttons can be programmed to provide the exact vacuum levels, vacuum hold times and seal times for meats, fish and even infusions
• A built-in marinate cycle broadens your abilities even further
• Space-saving stainless steel housing ensures durability even under the harshest conditions
• External vacuum port lets you vacuum seal both bags and canisters
• The large 13.8 x 12 x 4.3 in / 35 x 30.5 x 11 cm chamber accommodates expanded pouch sizes

Keep food fresher, longer in the refrigerator, freezer or pantry by vacuum sealing. Vacuum sealing eliminates waste, reduces food cost, makes meal preparation faster and easier and enables stocking up on sale or bulk purchases.

In addition to the benefit of vacuum sealing, chamber vacuum sealers prevent oxidation and loss of color, taste, flavor and nutritive value. Pickle, infuse and compress ingredients in seconds. Marinate meats and seafood, before cooking sous vide in a fraction of the time. Compressed watermelon takes on the look and density of sushi grade tuna. Cucumbers brine in seconds, preserving their crispness and vibrant green color. Infuse pineapple with dark rum for an extra punch in your summer cocktail.

Other uses for vacuum sealing include:

• Protecting valuable keepsakes and important documents
• Preventing liquids from spilling
• Stop silver and jewelry tarnishing
• Store collectables safely
• Secure camping and other outdoor items

Includes:

• Vacuum Sealer
• Six one-pint (0.43 L) vacuum bags
• Six one-quart (0.95 L) vacuum bags
• Six one-gallon (3.79 L) vacuum bags

For household use only.

• Adjustable & Detachable Clamp
• Magnetic Impeller
• 360° Adjustable Flow Direction Foot

• Product Dimensions	6.7"D x 3.7"W x 14.6"H
  Capacity	45 Liters
  Wattage	1450 watts
  Voltage	120
  Item Weight	4.2 Pounds

Flash Freeze Your Way to New Terrain

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 / -29°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 experiencesWithin 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.”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, ChicagoSome Anti-Griddle® inspired creations:

   

  • Frozen salmon mousse
  • Rhubarb Jasmine Meringue
  • 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