Commercial Kitchen Company stocks Australia’s leading range of commercial salamanders — the overhead grilling units that finish dishes, melt cheese, brown gratins, and hold plated food at temperature. Whether you’re glazing creme brulee at a fine-dining restaurant, melting cheese on hamburgers at a quick-service venue, or browning gratins at a banquet kitchen, the right salamander delivers radiant heat at the precise temperature your menu demands.
Our Brisbane and Gold Coast showrooms display working salamanders from Waldorf, Roband, Goldstein, and other leading brands — letting you compare element type (ceramic vs steel), height adjustment, work area, and operator controls before you commit. We’ve installed salamanders into restaurants, hotels, and quick-service venues across Queensland and Australia.
Every commercial salamander we supply is built for high-temperature continuous use — heavy-duty radiant elements, robust adjustable racks, and parts your team can service. SilverChef finance is available on every model, with weekly payment plans designed around hospitality cash flow.
Browse our full range below. Need help with installation height and ventilation requirements? Call us on 1300 CKC 000 or visit either showroom.
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A salamander is the finishing tool that defines plate quality at restaurants and high-end venues. Choose right and the salamander becomes indispensable for sauce reductions, cheese melts, and dish browning — tasks no other piece of equipment handles efficiently.
Ceramic radiant salamanders deliver fast, intense heat (similar to a chargrill radiant) — ideal for fast browning, cheese melting, and finishing dishes that need char without overcooking. Steel element salamanders use traditional resistance heating — gentler heat distribution, suited to gratin browning, glazing, and longer-duration holding. Most commercial kitchens specify ceramic for restaurant work.
600mm salamanders suit cafés and small restaurants. 900mm and 1200mm units fit full-service restaurant lines and hotel banquet kitchens. Larger units allow multiple dishes simultaneously — essential for high-volume plating operations. Match width to peak-rush dish flow.
Quality salamanders offer multi-position rack heights to adjust distance between food and radiant element. Closer (50–100mm) for fast intense browning. Further (150–200mm) for gentle holding and gratin work. Some premium units offer continuous height adjustment via crank or motor.
Gas salamanders (typically ceramic radiant) deliver fastest preheat and intense heat — preferred by restaurants for response time. Electric salamanders install easier (no gas connection), suit venues without gas reticulation, and offer more precise temperature control. Most full-service restaurants specify gas; cafes and ghost kitchens often choose electric.
Waldorf produces Australia’s market-leading commercial salamanders — ceramic radiant units, parts availability nationwide. Roband makes excellent benchtop electric salamanders for cafés and lighter applications. Goldstein and Cobra cover specific value tiers.
Our team has 35 years specifying salamanders into restaurants, hotels, quick-service venues, banquet operations, and clubs across Queensland and Australia. Both Brisbane and Gold Coast showrooms have working units. SilverChef finance on every model. Delivery, installation arrangement, gas connection, and ventilation consultation can be quoted alongside the equipment.
Salamanders are overhead grilling units used to finish dishes — melting cheese on burgers, browning gratin tops, glazing creme brulee, reducing sauces, browning ratatouille, finishing meat dishes, and holding plated food at temperature. They deliver radiant heat from above without flipping food. Essential equipment for restaurants and any venue plating dishes that need finishing browning.
Ceramic radiant salamanders deliver fast intense heat — ideal for fast browning, cheese melting, and char effects without overcooking. Steel element salamanders use traditional resistance heating — gentler distribution, suited to gratin browning and glazing. Most commercial restaurants specify ceramic radiant for response time and intensity.
Gas salamanders (typically ceramic radiant) deliver fastest preheat and intense heat — preferred by restaurants for response time. Electric salamanders install easier (no gas), suit venues without gas reticulation, and offer more precise temperature control. Most full-service restaurants run gas; cafés and ghost kitchens often choose electric.
Salamander and overhead broiler refer to the same piece of equipment — Australian commercial kitchens typically call them salamanders. American terminology calls them broilers. Function is identical: radiant heat from above for finishing dishes. The European term 'gratiniser' refers specifically to salamanders used for browning gratin dishes.
Salamanders generate significant heat and require Type I (grease-rated) ventilation overhead with fire suppression if positioned on a cooking line. Gas salamanders need additional gas combustion exhaust. Position salamanders under existing kitchen hoods where possible. Factor ventilation costs into total install budget.
Yes — Commercial Kitchen Company partners with SilverChef for Rent-Try-Buy, lease, and hire purchase on every commercial salamander in our range. SilverChef offers weekly payment plans designed around hospitality cash flow. Quote finance alongside delivery, installation arrangement, gas connection, and ventilation in a single package.
Commercial Kitchen Company is the go-to source for high-quality hospitality supplies and equipment in Australia. As a proud, Australian-owned business, we cater to a diverse range of hospitality needs, including restaurants, cafes, catering services, and hotels in Brisbane and the Gold Coast. Our extensive selection in our showrooms highlights everything from advanced commercial kitchen equipment to essential front-of-house products, all aimed at enhancing the efficiency and appeal of your business.
