Commercial salamander grills

A salamander grill, also known as a salamander broiler or simply a salamander, is a high-temperature commercial kitchen appliance used for rapidly broiling, toasting, browning, and finishing dishes.

It’s key components are a powerful overhead electric or gas-powered heating element; and an adjustable shelf underneath.

Chefs use salamander grills to quickly brown or melt the top layer of dishes, such as gratins, casseroles, and desserts, or to finish off steaks, fish, and other proteins.

Salamanders provide direct, radiant heat, allowing for precise control over the cooking process and the ability to create a desirable caramelised or crispy texture on the food.

They’re typically mounted on the wall or shelf above a range or countertop, so the cooking is done at eye level.

At lower temperatures, they can also be used to keep dishes warm before they’re served to customers.

The name "salamander" originates from a mythological creature that was able to
withstand high temperatures. The term is used to describe the intense heat the
grill generates.

Salamander grills are largely distinguished by their power source and placement within the kitchen, namely:

Electric salamander grill: Easy to use and install and offer precise temperature control and consistent heat output. However, they have a slower heat-up time and don’t generate as much heat as gas-powered and infrared models.

Gas salamander grill: Powered by natural gas or liquid propane gas, these grills have a rapid heat-up time and high heat output, making them suitable for high-volume cooking. However, they require ventilation and need to be professionally
installed.

Infrared salamander grill: Have a rapid heat-up time and transfer intense, radiant heat efficiently, reducing energy consumption. Though they’re powered by electricity or gas, they’re more expensive than conventional electric or gas models.

Countertop salamander grill: Compact and designed to be placed on a countertop, they’re suitable for kitchens with limited space or where portability is necessary. They’re typically electric.

Range-mounted salamander grill: Mounted directly above a range or cooktop, these grills can be accessed faster and more easily by chefs, improving workflows and efficiency.

Wall-mounted salamander grill: Able to be mounted on virtually any available wall space, these grills offer flexibility in terms of placement. They’re commonly found in commercial kitchens that require a dedicated grill station.

When selecting a salamander grill, here are some features you should consider:

Static or adjustable: In most salamanders, the shelf height — and hence the distance between the food and overhead heating element — can be set at different heights using a notch mechanism. More advanced counter-weighted grills (also known as a ‘rise and fall’ grills) feature a mechanism that allows the operator to slide the heating element up and down, allowing for easier and more precise height adjustments.

Plate detection: Heat is applied only when the salamander’s sensors detect the presence of plates or gastronorm (GN) trays. Instead of having to manually power up the grill, you simply put the food under the grill. Within seconds of the plate or tray being detected, heat is applied. This saves you time and reduces energy consumption.

Pass-through grill: Designed with openings on both sides, it allows food to be placed on one side and retrieved from the other. This is especially useful in high-volume commercial kitchens, as it enables continuous cooking without the need to wait for one side to finish before reloading. Installed between the kitchen and the serving staff, it also facilitates better workflows.

Griddle: Some salamanders come with a griddle on top, increasing the appliance’s versatility and precluding the need for a separate griddle, thus making better use of your available space.

Safety features: (See safety FAQ.)

Commercial salamander grills generate intense heat, so include various safety features to ensure safe operation and minimise potential hazards, including:

Heat shields: Heat shields or insulation around the heating element prevent excessive heat transfer to surrounding areas.

Safety interlocks: Prevent the appliance from operating when not in the correct position (e.g. if the adjustable shelf or grill is not properly secured in its designated position).

Timer and shut-off function: These safety mechanisms allow you to set a specific cooking time, after which the grill automatically shuts off, reducing the risk of overcooking or burning the food.

Overheat protection: Mechanisms that monitor the temperature of the appliance. If the temperature exceeds a certain threshold, the grill automatically shuts off or reduces the heat output to prevent damage or potential fire hazards.

Insulated handles: Allow users to safely handle and adjust the grill without the risk of burns.

Removable drip trays: Located below the cooking area, these trays collect drippings and grease and can be removed for easy cleaning.

Safety certifications: Reputable salamander grill manufacturers often subject their products to safety testing and obtain relevant certifications, such as UL (Underwriters Laboratories) or NSF (National Sanitation Foundation) certifications. These certifications verify the grill meets industry safety standards and regulations.

The below outlines the key differences between a salamander grill and a char grill (a.k.a. charbroiler):

Salamander grill

• Applies radiant heat from above the food
• has lightweight, stainless-steel wire shelves or racks on which the food is placed
• Is primarily used for browning and finishing dishes.

Char grill

• Applies direct heat to the food from below
• has a heavy-duty grid or grate
• Is designed to sear food, creating distinctive grill marks.

The below outlines the key differences between a salamander grill and a contact grill (a.k.a. sandwich press):

Salamander grill

• Applies radiant heat from above the food
• Has lightweight, stainless-steel wire shelves or racks on which the food is placed
• Is primarily used for browning and finishing dishes.

Contact grill

• The grill's top and bottom plates directly heat the food on both sides simultaneously
• Has two aluminium or cast-iron plates (top and bottom) that are flat or slightly ridged
• Is designed to press and grill mostly sandwiches.