Gas Salamander Grill

Gas Salamander Grills provide intense overhead heat for rapid grilling, browning and finishing dishes in busy professional kitchens. This range includes compact countertop salamanders, heavy-duty wall-mounted grills and multi-zone infrared broilers for high-volume service. Ideal for restaurants, hotels, cafes and steakhouses across Ireland, they help you deliver perfectly gratinated plates, melts and toast in seconds. Robust stainless steel construction, precise gas controls and easy-clean drip trays make them a reliable workhorse on any cook line.

• Countertop gas salamander grills from leading brands such as Lincat, Parry, Blue Seal, Cobra and Tecnoinox.
• Models with 2, 4 or 6 heating zones to match everything from small cafe service to large hotel or contract catering operations.
• Infrared and radiant burner options for powerful, even top heat and fast recovery between orders.
• Adjustable grill shelves and rise-and-fall mechanisms for accurate control of browning and gratination.
• Natural gas and LPG salamander grills available, including dedicated wall-mounted units to free up counter space.
• Durable stainless steel bodies with removable drip trays and accessible burners for straightforward daily cleaning.

How to choose the right Gas Salamander Grills

• Start by matching grill width and shelf capacity to your menu and peak service volume, from compact 600 mm units to heavy-duty 900 mm models.
• Decide between countertop salamanders for flexible positioning or wall-mounted grills to maximise limited workspace on the cook line.
• Choose burner type and power rating to suit your dishes, with infrared or ceramic burners delivering intense, even heat for steaks, gratins and melts.
• Confirm the correct gas type for your site, selecting natural gas or LPG models with compatible connections and pressure requirements.
• Look for adjustable or rise-and-fall shelves and clear heat controls to give chefs precise control over browning and finishing.
• Consider build quality, brand support and availability of spares to ensure reliable long-term performance in demanding Irish kitchens.

Care and maintenance

• Preheat the salamander fully before service to ensure consistent grilling results and reduce cooking times.
• Empty and clean drip trays daily to prevent grease buildup, flare-ups and unpleasant smoke in the kitchen.
• Wipe down stainless steel surfaces after each service using non-abrasive cleaners to maintain hygiene and appearance.
• Inspect gas hoses, connections and burner flames regularly, and arrange professional servicing in line with gas safety regulations.
• Keep burner ports and ceramic or infrared elements free from food debris to maintain efficient, even heat output.
• Allow the unit to cool before deep cleaning, and follow the manufacturer’s instructions for dismantling shelves and guards safely.

Pair your salamander with complementary cooking equipment such as chargrills, fryers, combi ovens and hot holding units to build a streamlined cook line.

Need help choosing? Call Caterboss on (01) 687 5772.