Enhance the efficiency of your commercial kitchen with commercial salamander broilers and ovens. These versatile pieces of equipment are perfect for broiling or browning a variety of foods, such as seafood, steaks, and casseroles, in a busy restaurant environment. They are also great for adding those final touches that elevate the flavor, texture, presentation, and overall quality of your dishes.
We offer a wide selection of top-quality broilers and salamander ovens from leading brands like Garland, Hatco, Lang, Southbend, Star, Vulcan, and Wolf. Whether you need a broiler that can be installed above a gas range or a standalone appliance for your countertop, we have the perfect option for you. Plus, we always provide fast shipping and the best prices.
When choosing a broiler, consider your commercial kitchen design and needs. Charbroilers are a popular choice for restaurants that want to achieve grill marks on their steaks and seafood. We also offer deck-type broilers for high-volume production and countertop broilers for heating and finishing foods. All of our broilers come in various sizes to suit your kitchen, and you can choose between gas or electric options.
Salamander broilers are a great addition to your commercial kitchen, as they deliver the intense heat required for perfect broiling. Unlike commercial steak broilers, salamanders are typically placed on a countertop or over a range, offering higher heat capabilities for searing, melting, and broiling. They are ideal for operations with limited space, as they don't take up valuable oven space. Our team can help you determine which style is best for your kitchen.
So, what sets a broiler, an oven, and a salamander apart? A salamander oven is a smaller variant of a broiler, often installed above a stove or oven or used as a countertop model. It generates intense heat from the top, directing it downwards onto the food in pans or dishes to broil the upper surface. Salamanders can reach temperatures up to 800 degrees Fahrenheit, quickly browning and crisping the top layer of food. They often feature adjustable racks, detachable grease traps or spillage pans, and multiple heat zones for simultaneous cooking at different temperatures.
On the other hand, an oven is larger than a salamander and produces heat from both the top and bottom, cooking food evenly from all sides
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