The °Control Freak®
Temperature Controlled Commercial Induction Cooking System.
“The innovators at PolyScience® have raised the bar for induction cooking with The Control Freak™. We have been using it daily in the commis kitchen at The French Laundry and it has performed flawlessly; better than any induction cooking system we have used to date. Smart features such as the easily navigable digital display, the precision of its dials, the ability to program recipe settings and maintain temperatures accurately for any length of time, make The Control Freak™ the new gold standard for induction cooking.”
“For the opening of The Aviary NYC, we decided to only use PolyScience Control Freak Induction Burners. The versatility, power, and precision are critical for our operations and why we decided to only use the Control Freak.”
“The Control Freak is one of the most aptly named devices we have used. While other induction burners can be powerful, this one combines power (fast heat delivery) with precision (set to a specific temperature), which is something we haven’t experienced with other induction burners.”
Head Chef Modernist Cuisine
"The level of accuracy offered by the Control Freak makes it the perfect surface for virtually any cooking process as well as a precision analytical tool for all aspects of traditional and modern cuisine. It’s temperature precision and stability coupled with durable commercial construction assures consistent operation in the toughest environments while the ability to store cooking profiles and program gives users complete consistency in their recipes and applications."
“I love what the geniuses at PolyScience have done with the utilitarian but not usually versatile induction burner. With their newest iteration, the Control Freak, they have created a unit which does what it says and much more! I am able to use the Control Freak in my kitchen and even better when I am on the road, to cook with incredible precision in a way that hasn’t been possible before. With the smart probe, I can oil poach fish, hold my soup at exact temperatures, and do this all in a catering hall with a strict rules concerning open flames. The Control Freak has become a staple in my prep kitchens, off premise events, and demonstrations. I love it.”
The Control °Freak® induction cooking system is the first of its kind to accurately measure, set and hold 397 cooking temperatures from 86°-482°F. The unique real-time sensing system uses a through-glass sensor to directly measure surface temperature. Probe Control™ remote thermometer to precisely control the temperature of both water and fat-based liquids. The Intensity function gives incredible control over the heat up speed to the set temperature. A Create function stores frequently used custom temperature profiles for simple one-touch recall.
Brought to you by Sage | PolyScience coming together to bring great design and unparalleled precision to the culinary world.
Heat intensity control
Dual fan cooling system
Durable stainless steel housing
High-heat resistant ceramic glass
Tritan™ Polymer LCD display
Color TFT screen
USB port allows for software updates
Easy clean housing
Control knobs are dishwasher safe
|Performance Range||86°F - 482°F / 30ºC - 250ºC|
|Dual NTC Probe Resolution||32ºF - 572ºF / 0ºC - 300ºC|
|Temperature Stability||±1°F / ±1°C|
|Power Range||100 - 1800 Watts|
|Control Functionality||397 Possible Holding Temperatures|
|Timer||72 hr with “Repeat, Continue, Keep Warm and Stop Cooking” functions|
|Unit Dimensions (H x W x D)||4.3 X 13.7 X 18.5in / 110 X 350 X 470mm|
|Shipping Dimensions||19.2 X 11.3 X 24.3in / 487 X 288 X 618mm|
|Shipping Weight||24.7 lb / 11.2 kg|
|AGENCY CERTIFICATION||UL/IEC Commercial Certification
NSF Commercial Certification
IPX3 Rated Water Protection
Read what Wired said about the Control Freak
Expensive but incredible Control Freak, which relies on an in-burner sensor to heat the surface of a pan to a specific temperature, or a hard-wired probe to control the temperature of a pot’s contents. In my kitchen, I used it to do things like slow-scramble eggs in a technique that instantly made my double boiler obsolete. Later, I used a tiny pot to slow-poach shrimp in butter, cooking them to a sous-vide style 55°C, something I’d always want to do but is only possible with a setup like this. Every time I speak to a chef who’s got their hands on a Control Freak, they talk about a new use they’ve come up with for it and how it extends their range in the kitchen; One realized they could use it like a fryer, not having to fiddle with the heat to keep the temperature where it should be. Another chef liked that they could just hold a sauce with perfect, precise heat until the rest of a dish was ready. To me, these are at the power tools of the modern kitchen, and the ones that really encourage creativity.
Read what Bloomberg said about the Control Freak
Read what StarChefs said about the Control Freak