Broilers And Salamanders

Broilers are sometimes called overhead broilers to avoid confusing them with grills. Overhead broilers generate heat from above, and food items are placed on a grate beneath the heat source. Broiling is a favorite way of preparing steaks, chops, chicken, and many other items.

Heavy-duty broilers produce very high heat and consume vast quantities of energy. Some broilers are said to go as high as 2,000'F (1,100'C) at the burner.

Foods must be watched closely to avoid burning. Cooking temperature is adjusted by raising or lowering the grate that holds the food.

Heavy-duty broiler Courtesy of Vulcan Hart Company.

Salamander (above range) Courtesy of Vulcan Hart Company.

Heavy-duty broiler Courtesy of Vulcan Hart Company.

Salamander (above range) Courtesy of Vulcan Hart Company.

Gas grill

Courtesy of Vulcan Hart Company.

Gas grill

Courtesy of Vulcan Hart Company.

Salamanders are small broilers used primarily for browning or glazing the tops of some items.They may also be used for broiling small quantities during off-peak hours. Salamanders are usually mounted above the range, as illustrated in the photo. In addition, the photo of an open-burner gas range on page 43 shows a salamander under the griddle.

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