Canada's Definitive Commercial Cooking Equipment Buying Guide

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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

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