Centrifuge Spinzall. Spinzall 2.0 Modernist Pantry, LLC The Spinzall is a centrifuge, but with a price tag and size developed specifically for the bar and kitchen, compared to the sprawling, costly versions made for laboratory use Created by Dave Arnold, owner of the former Booker and Dax Modernist Bar, Booker and Dax Lab, and author of "Liquid Intelligence." Instead of costing the $5,000-$20,000 of a lab centrifuge, the Spinzall costs $799.99, a huge.
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It's the only centrifuge in this price category that can process enough product for a professional The Spinzall is the only centrifuge designed BY bar and restaurant people, FOR bar and restaurant people
Watch Does the Kitchen Centrifuge Live Up to the Hype? Eater
Another plus is that the Spinzall doesn't heat up when it runs (like most centrifuges), and doesn't require cooling The Spinzall is the only centrifuge designed BY bar and restaurant people, FOR bar and restaurant people And until now, your only smaller alternative was a mini.
Watch Does the Kitchen Centrifuge Live Up to the Hype? Eater. The Spinzall is the only centrifuge designed BY bar and restaurant people, FOR bar and restaurant people Created by Dave Arnold, owner of the former Booker and Dax Modernist Bar, Booker and Dax Lab, and author of "Liquid Intelligence." Instead of costing the $5,000-$20,000 of a lab centrifuge, the Spinzall costs $799.99, a huge.
Spin Doctor SousVide Magazine. The Spinzall is the creation of culinary scientist Dan Arnold and his team at Booker and Dax, When you subject a liquid or puree to thousands of times the force of gravity, amazing things happen