If you’ve ever been impressed by the bubbly crust on a lasagna, chances are a salamander oven probably had something to do with it. Now, if you’re scratching your head wondering, what in the world is a salamander oven? Don’t worry, you’re not alone. In this guide, I’ll break it down for you: what it is, how it works, and why your kitchen might just need one.
So, What Exactly Is a Salamander Oven?
No, it’s not named after the lizard, although it shares the name. A salamander oven is a compact broiler that uses intense heat to brown, melt, and finish dishes to perfection. They allow chefs to finish dishes quickly without tying up the main oven.
Salamander Oven vs. Broiler: What’s the Difference?
You might think, “Isn’t it just a broiler?” Not quite. Salamanders do what broilers can—but better. Let me tell you why:
- Higher Heat: Salamanders crank up the temperature for faster, more precise results.
- Better Control: You can adjust both the heat intensity and the distance between the burner and the food, giving you perfect results every time.
- Standalone Versatility: Unlike built-in broilers, salamanders are their own unit, designed for specific tasks like toasting, browning, and searing.
Trust me when I say this, it’s the kind of upgrade you didn’t know your commercial kitchen needed.
Why Chefs Swear by Salamander Ovens?
Salamander ovens are not just for show. They’re workhorses in busy kitchens. Let’s tell you what they can do:
- Melt: Transform a simple dish with gooey, melted cheese.
- Caramelize: Add that golden, sugary crust to desserts.
- Brown: Perfectly finish casseroles or baked dishes.
- Toast: Give sandwiches or bread a crisp, toasted edge.
- Sear: Add a professional-grade crust to meats.
Believe me or not, this little appliance can handle more than you’d expect, and it saves time while freeing up your main oven for other tasks.
Choosing the Right Salamander Oven
Now, if you’re convinced this oven belongs in your kitchen, let me tell you how to choose the one that fits your needs.
But first ask yourself these questions:
- Electric or Gas: What’s Your Power Preference?
- Electric Salamanders:
- Ideal for kitchens without gas lines.
- Best for smaller operations like cafés or delis.
- Slower to heat up but great for occasional use.
- Gas Salamanders:
- Deliver higher heat and faster cooking times.
- Perfect for busy, high-volume kitchens.
- Require professional installation but offer more precise control with flame knobs.
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Where Will You Put It?
Your kitchen setup matters. Salamander ovens come in three main installation types:
- Countertop Models: Portable and compact—perfect for smaller kitchens.
- Range-Mounted Models: Save space by attaching to your cooking range. Ideal for monitoring food on the line.
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Wall-Mounted Models: A space-saving option that keeps the salamander accessible but out of the way.
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Infrared vs. Radiant Heat: Which Suits Your Style?
- Infrared Heating: Produces intense, direct heat—great for fast-paced kitchens.
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Radiant Heating: Provides even heat distribution, making it ideal for consistent cooking results.
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How Big Do You Need It to Be?
Size matters—both in terms of your kitchen space and your cooking needs.
- Smaller models (around 17 inches wide) are great for light use or low-volume kitchens.
- Larger models (up to 60 inches wide) handle heavy-duty tasks in high-volume settings.
Is a Salamander Oven Worth It?
For restaurants, the answer is a big yes! Salamander ovens are fast, reliable, and perfect for finishing touches like browning cheese or crisping a crust. They’re especially useful for steakhouses, pizzerias, or any kitchen that needs speed and precision. For busy kitchens, they’re absolutely worth it.
For home use, though? Probably not. A regular broiler gets the job done just fine.
If you’re running a busy kitchen and want one, head over to the Horeca Store to make your purchase!
