A Salamander Grill is an indispensable tool in fine dining and high-end HoReCa kitchens — it allows you to do what no other appliance can: gratinate a cheese layer in soup, caramelize brûlée cream, fix glaze on dessert, or quickly heat a serving platter. Infrared heat acts from above with precise, directed warmth that does not dissipate from below, so the food underneath remains intact. BHS offers salamander grills to HoReCa businesses across Europe.
Salamander grill applications in the kitchen
Gratinating — browning a cheese or crispy breadcrumb layer on soup, pasta, or vegetable dishes. A salamander creates the distinct golden and crispy surface that cannot be achieved otherwise. Glaze fixing — caramelizing sugar or honey glaze on desserts and meat dishes. Brûlée desserts — classic caramelization of the sugar layer on crème brûlée using a salamander (traditionally done this way). Final heating of dishes — serving platters or plates with complex dishes that need one last minute of heating before serving. Browning meat surfaces — completing the Maillard reaction for meat prepared sous-vide or in a combi oven. BHS helps choose salamander grills based on menu needs.
Technical parameters
Infrared heating element — an electric coil or quartz tube that emits infrared heat vertically downward. Power: 2–8 kW depending on the grill width and number of heating elements. Temperature is adjustable via thermostat or manual control. Grill height is adjustable — the distance between the heating element and the product affects heating intensity and speed. Width is standard 400–800 mm to match GN width. Installation — wall-mounted or on stands to ensure optimal work ergonomics. BHS helps choose the right model based on power and size.
HACCP and temperature control
A salamander grill operates in a high-temperature environment — regular cleaning of grease deposits is a mandatory fire safety and hygiene requirement. Burnt grease residue on the heating element is a fire hazard. Cleaning before each shift is a standard procedure. The heating element should only be cleaned when cold. Cooking time and temperature control with a salamander are more subjective than with other equipment — staff must be trained on the correct distance and time for different products. BHS helps ensure safe salamander grill usage procedures.
HoReCa usage scenarios
In a fine dining restaurant, a salamander grill is used more than 50 times a day — gratinated cheese soup, glazed duck breast, caramelized pineapple dessert, and heated serving platters are just a few standard applications. In a bar with a wide cocktail and snack menu, a salamander grill quickly heats bruschetta, ham and cheese toasts, and melts cheese. In a cheese restaurant with raclette and fondue sections, a salamander is the go-to tool for gratinating cheese. In catering, at the end of an event, a salamander quickly heats and glazes desserts before serving.
Frequently asked questions
What is the difference between a salamander and an overhead grill in an oven? A salamander is a standalone appliance with adjustable heating height, faster heating, and stronger infrared radiation than a standard oven’s overhead grill. Professional salamander grills provide more consistent and faster results. BHS helps choose the right power and configuration.
Can a salamander grill be used for fully cooking food? A salamander is primarily used for browning, gratinating, and final heating of food — not for fully cooking raw products. The exception is thin fish fillets or prawns, which can be cooked using only a salamander. Larger meat portions require other equipment for full cooking.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
