Commercial Kitchen Company supplies commercial salamanders — the overhead grillers that finish plates, melt cheese, brown gratins and top-toast to order. The range covers gas infrared salamanders and electric bench and wall-mount models. The bench tops and stands a salamander mounts onto sit with our equipment stands.
You will find salamanders here from Giorik, Waldorf, Roband, Goldstein, Cobra, Luus, Trueheat, Zanussi, Woodson, Hatco and Garland. We display working cooking equipment across our Gold Coast showroom and Brisbane showroom, with 35 years of specifying restaurant lines behind every recommendation.
Every salamander we supply is built for continuous commercial service, with adjustable grilling height and serviceable parts. Delivery, installation arrangement, gas or electrical connection and ventilation consultation can be quoted alongside the equipment, and SilverChef finance is available on eligible equipment. Browse the range below, or call us on 1300 CKC 000 to talk specifications.
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A salamander is the finishing tool that defines plate quality — cheese melts, glazing, gratin browning and holding a plate under radiant heat while the rest of the order lands. The decisions that matter are fuel, width, how the grid adjusts, and how the unit mounts.
Gas salamanders use infrared burners, typically a pair rated around 11–16MJ each with independent left and right control, flame-failure protection and, on some models, a standing pilot. They give intense radiant heat and only need a gas connection. Electric salamanders plug in and suit venues without gas reticulation. Element types vary: quartz and tungsten infrared elements heat almost instantly, glass elements give even coverage across the grid, and sheathed stainless elements are the durable, easy-clean option on bench units.
600mm and 900mm are the common widths, with some models landing in between at 760mm or 860mm. Wider units let you work more plates at once and, on many models, split the grid into two independently controlled zones so you can run half the surface during quiet periods.
Every salamander adjusts the distance between the food and the element — closer for fast browning, further back for gentle holding and gratin work. Mechanisms differ: self-balancing continuous height adjustment, fixed racking positions that can sit flat or inclined, and ratchet racking. Check the maximum clearance under the element if you are finishing deep dishes or GN 1/1 pans rather than plates.
Most salamanders can sit on a bench or be wall-mounted with a bracket, and many are supplied with the bracket. If you are building a new line, we also stock bench tops with integrated salamander support in matching widths, on either a leg stand or a cabinet base, so the salamander sits at working height without eating usable bench space.
Look for a removable crumb tray or drip base, a reflector you can pull out, and a grid you can lift for washing. Some electric models add a pan-detection bar that switches the elements on when a pan goes in and off when it comes out, which cuts idle running through a long service.
Giorik builds electric bench salamanders across its Hi-Lite, Hi-Touch and traditional element ranges, each supplied with a stainless steel wall-mount bracket as standard. Waldorf covers both gas and electric salamanders in 600mm and 900mm widths, plus the matching bench tops and supports. Roband and Woodson build bench-top electric salamanders and toaster-grillers suited to cafes and quick-service kitchens. Luus, Cobra, Trueheat and Garland supply gas infrared units, and Goldstein and Zanussi add electric models with adjustable grids. Hatco rounds out the bench-top end of the range.
Our team has 35 years specifying salamanders into restaurants, hotels, quick-service venues, banquet operations and clubs across Queensland and Australia. Both showrooms have working cooking equipment you can see before you commit. SilverChef finance is available on eligible equipment. Delivery, installation arrangement, gas or electrical 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.
