Cooking Equipment
Food Service
Back-Shelf & Salamander Broilers
Back-shelf broilers, salamanders, and cheese-melters are often used to supplement existing broilers. These light-duty units "finish off" partially broiled products and browned foods that are not normally broiled for the complete cooking cycle. These small units are capable of broiling other foods as effectively as larger standard units, but not as quickly.
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Small amounts of food are "finished off," melted, or broiled by exposing the food to radiant energy from the heating radiants located above the grid or rack. Back-shelf and salamander units are always single-deck broilers. Some salamander/cheese melter units are loaded and unloaded from one side, while others are equipped with pass-through capabilities. The units may be mounted on steel wall back-splashes above the ranges, mounted on 4 to 6 inch legs and placed on counters, or simply wall-mounted above prep stations.
Infrared models work like standard models, but the infrared radiants operate at considerably higher temperatures, increasing their heating capability and shortening preheat times. Back-shelf radiants are located above the cooking grids or racks. Each radiant has a separate temperature control with high-medium-low settings. In addition, the grid moves up or down through several levels. As with over-fired broilers, the grid of a salamander is spring-loaded or counterbalanced for easy operation. Drip shields are located below the grids or racks to collect grease and food particles. The grease and other liquid residue collects in a drip pan.
- Some units have switches that turn on 100% heat when food is placed on the rack and then automatically lower the heat to a standby temperature in between cooking jobs.