Salamanders, cheesemelters and broiler/griddles
Overfired broilers radiate heat from above the food product enabling the user to successfully broil, melt cheese, or finish products quickly. There are three categories of overfired broilers:
salamanders,
cheesemelters and
broiler/griddles.
Salamanders
- Salamander broilers have a higher range of use than cheesemelters
- With high heating abilities, they can do just about anything from cooking a thick steak to melting cheese on a platter
- Salamander broilers are significantly more expensive and more powerful than cheesemelters
Cheesemelters
- Cheesemelters provide gentle heat for more delicate cooking or finishing
- These units are less powerful than salamander broilers
- Cheesemelters are perfect for holding hot food or finishing cheese dishes
Broiler/griddle
- Saves space by having the broiler and griddle on the range top
- Same burners used for griddle adn overfired broiler
- Uneven cooking due to multiple uses in confined area
These units come in counter, range mount and wall mount models:
Range Mounted
- Does not take up counter space
- Needs proper ventilation
- Pipes make it hard to move the range for cleaning
Wall Mounted
- Does not take up counter space
- Does not have to be on top of a range freeing up range space
- Can be put out of the way of other equipment, as long as its properly ventilated
Countertop
- Large open cooking area
- Can be accessed even if someone else is standing at the range
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