If you're new to the foodservice industry, you might initially think that a salamander is one of those peculiar-looking lizards that inhabit either land or water. However, for the purposes of this discussion, let's assume that everyone here is either already part of the industry or has aspirations to join it. A salamander is essentially a specialized broiler that heats up quickly and is straightforward to operate. Some models can reach temperatures exceeding 1000°F. You may also hear these devices referred to as finishing ovens or even cheese melters, though not all cheese melters qualify as salamanders. In the realm of commercial foodservice equipment, there are two primary types of salamander broilers. One type integrates seamlessly with a commercial range, while the other functions as a standalone appliance. These versatile tools serve multiple purposes, including broiling, browning, glazing, caramelizing, grilling, and even toasting. If your commercial kitchen includes a salamander, it is likely employed to broil appetizers, caramelize sugar, melt cheese, warm sandwiches, finish French onion soup, or ensure that finished plates arrive piping hot to customers. Many chefs claim to rely heavily on their salamanders throughout each service period. So, why choose a salamander over a standard broiler? For starters, a salamander offers extremely high heat in an energy-efficient way, making it perfect for searing proteins like beef or chicken to achieve that coveted steakhouse flavor and texture—something an in-oven broiler simply cannot replicate. Moreover, its lower heat settings are ideal for more delicate dishes such as seafood, melting cheese, or caramelizing sugar on desserts like crème brûlée. Additionally, salamander broilers are designed to fit comfortably into most commercial kitchens without consuming precious floor space. We even offer a wall-mounting kit for our Equipex SEM60Q or SEM60VC Salamander Finishing Ovens. Lastly, these broilers are favored in bustling restaurants and kitchens because they free up valuable oven space typically reserved for preparing other menu items.
Keywords: Commercial Salamanders
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