Salamander Grill

Salamander Grills give chefs powerful overhead heat for rapid broiling, toasting and finishing dishes on the pass. This range includes compact countertop salamander grills, wall-mounted units, pass-through models and salamander toasters in both electric and gas versions. Ideal for restaurants, cafes, hotels and pubs, they help you brown, melt and gratinate with precise control. Robust commercial construction and easy-clean interiors support reliable, hygienic service in busy Irish kitchens.

• Electric salamander grills for precise, instant heat on the countertop or back bar.
• Gas salamander grills with powerful burners for high-output professional kitchens.
• Pass-through salamander grills for efficient service between kitchen and pass.
• Single and double deck salamander toasters for rapid toasting and snack prep.
• Adjustable grill heights and heat zones to handle everything from delicate gratins to steaks.
• Durable stainless steel bodies and removable drip trays for quick, hygienic cleaning.

How to choose the right Salamander Grills

• Match grill width and footprint to your available counter or wall space, especially on busy passes.
• Decide between electric and gas salamander grills based on existing services, energy costs and installation requirements.
• Consider single vs double deck or pass-through models depending on service speed and menu volume.
• Check power rating or burner output to ensure the unit can handle peak periods in your restaurant, cafe or hotel.
• Look for adjustable shelf heights and independent heat zones if you finish different dishes at once.
• Review build quality, insulation and controls for reliability in intensive, all-day use.

Care and maintenance

• Wipe down interior surfaces and exterior panels daily to prevent grease build-up and maintain hygiene.
• Clean and empty crumb trays and drip trays regularly to reduce smoke and fire risk.
• Avoid harsh abrasives on stainless steel; use suitable catering degreasers and soft cloths or pads.
• Periodically check elements, burners and gas connections, and arrange professional servicing as needed.
• Keep ventilation around the salamander clear to prevent overheating and ensure efficient operation.
• Train staff on safe loading, unloading and use of heat controls to minimise accidents and extend equipment life.

Pair your salamander with our commercial cookers, fryers, ovens and food warming equipment to build a complete, efficient cookline.

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