Salamander Grills for Professional Kitchens

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Salamander Grills for Professional Kitchens

Salamander grills blast food with heat from above. You slide the tray in, set the height and let the top heat do the work. They finish pasta bakes, steaks and gratins without drying everything out. Good salamander grills heat up fast and stay hot between plates. Cheap ones have weak elements and cold edges. You wait too long for colour and still get pale patches.

Rack adjustment matters. If it is clunky or stiff your chef just leaves it in one position and overcooks half the menu. Gas models hit hard but need proper extraction. Electric units are easier to drop in but you must check the power draw or they trip breakers. Most kitchens tuck the salamander too high and staff end up stretching into the heat.

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Trade Insight

Preheat the salamander before service or the first dishes crawl through. Most places forget and then moan about slow tickets.

Set clear rack positions for each dish on the menu so staff stop guessing. Clean the crumb tray every night. If you let fat build up it smokes the place out and can flare.