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Specialty
Broilers
nother common item in a traditional commercial kitchen, the
salamander and the cheesemelter are similar in their operation.
Salamanders, or Sally’s as they are often known, are an essential
tool for completing plates before serving. They are simply a smaller
version of an upright or overfired broiler that can be mounted to a
range or wall. They frequently demand higher utility input (gas or
electric) in order to swiftly heat, melt or toast product before leaving
the kitchen. Salamanders have an adjustable height and a roller
drawer that moves the product into and out of the heating cavity.
Cheesemelters
Rotisseries and specialized
broilers
Conveyer broilers
Specifically designed for melting cheese on top
of dishes. Cheesemelters typically have a lower
heat profile than other broilers and are ideal for
adding a finishing touch to pizzas, casseroles,
and other dishes. Some units have a plate
activation feature that automatically turns off
the cheesemelter when not in use and returns to
full power when it senses the weight of the plate.
They are often used as a plate warmer as well.
Some additional types of broilers are: horizontal rotisserie
broilers or kebob broilers. these units are modified
charbroilers designed for a specific type of cuisine as they
are not as flexible in their configurations as traditional
charbroilers. Many types of international cuisine calls for
specific cooking where these types of units make their mark.
Conveyor broilers are built for speed of service. this type of
broiler cooks both from the top and bottom while on a moving
belt. often seen in a multi-unit or chain application where
size, shape and thickness of the product must be uniform to
cook the same each and every time.
Broilers
Garland - model: CIR36
Vollrath - model: CM4
Nieco - model: MV63-G
Amercian Range - model: ARKB-36
Amercian Range - model: AHSR-48