Atosa USA ATSB-36 36 inch Salamander Broiler

Atosa USA ATSB-36 36 inch Salamander Broiler

A salamander broiler is generally used in restaurants. It resembles a small and oven-like equipment. These broilers contain the opening in front with racks that slide in and out. The broiler uses an intense amount of heat supplied by infrared or burning gas from above. This method is quite similar to barbecue grill cooking from below but contains no risk of leaking fats and juices onto hot coals. Salamander broilers simply cook by keeping the foods at high temperature. There are 2 types of fuels used – gas or electricity to generate the heat. Since the broiler produces a lot of heat, it’s important to use heat-resistant utensils. This includes plates and hooks when using the broiler. Generally, a broiler is half the height & depth of a traditional oven. To get a better view and easy access while cooking, the broiler is usually mounted on the wall at eye level. Many salamander broilers can hold a cast iron branding plate. This plate is usually used to make grill marks on meat.

What is Salamander Broiler

Generally, the salamander broiler’s power is emitted from 2 independently controlled infrared sources (11,000 BTU). The heat is easy to adjust, up to 1850°F (1010°C) is available – choose the right heat for your dish to prepare. With the cooking space, you can cook “Pittsburgh rare” steaks to crispy chickens, delicately broiled crab cakes etc. The required time is only the half of conventional ovens. The salamander broilers are better than other electric or gas broilers. They give off a steady heat that cooks food more efficiently. For busy professional kitchens, salamander broilers are very helpful. They cook food faster and better than ovens.

Normally, restaurants use the salamander broiler for a few valuable reasons that apply to any chef. First, high temperatures are great for broiling and searing meats like beef, chicken, and mutton. This creates a steakhouse meal feel. Secondly, the heat can be optimized to moderate level for cooking seafood, caramelizing sugar on desserts or melting cheeses. Finally, the biggest advantage is that salamander broilers don’t take up much space. They help you prepare delicious food. Overheat lets you cook foods like meats and chops without worrying about flare-ups. These flare-ups happen when fat drips into the heat source. The extreme heat of the broiler also reduces preparation times. This is a benefit for professional kitchens during busy times. For the perfect salamander broilers, you can trust Atosa, a great cookware producing company.

Atosa produces some of the best natural gas salamander and propane salamander broilers and cheese melters approved for usage in both scenarios – fast casual and restaurants. This ensures that you don’t have to install additional safety features that other normal units require. The only requirement this unit holds is that you have to have a proper ventilation system, similar to the any of the pro restaurants. Put the finishing touch of the perfection of your restaurant’s dishes with salamander broilers from The Restaurant Warehouse. They hold a good collection of broilers for both home and business usage. You’ll enjoy the quick cheese melting, browning the top of casseroles or grill meat with the broilers. The equipment from The Restaurant Warehouse is from Atosa, the leading brand in cookware. The stainless steel front, top and sides offer a highly durable and efficient performance in any commercial environment. It’s easier to clean up with a full-width, removable spillage pan. Find the perfect salamander broiler for your home or restaurant at The Restaurant Warehouse. Enjoy great cooking today!

Atosa USA ATSB-36 36" Salamander Broiler

• The Next Generation of ruggedly constructed gas griddles, charbroilers, fryers, and plates deliver heavy duty performance.
• Quality products at an exceptional value, that help operators of commercial kitchens and restaurants realize better bottom line results.
• The unit is the most economical and flexible in the food service industry.
• Intertek ETL Listed and NSF compliant to North American product safety standards and required sanitation standards.
• One year parts and labor warranty.

Atosa is dedicated to designing and professional grade stainless steel restaurant equipment. Tasteful and elegant for any kitchen. The Traditional American inspired design is constructed to handle the requirements of today's busy kitchens.

UNIT FEATURES

Stainless steel structure, durable material, Corrosion resistant and easy to wash. Simple and reasonable structure, easy to manipulate and maintain. High efficient stainless steel burner, pilot standby. Thick stainless steel radiant plate, quick and evenly heating Iron-casted barbecue rack to maintain the thermal inertia. Independently manual control to save the energy. Adjustable rack hanging board, alternative to barbecue gear. Adjustable stainless steel stand.

UNIT SPECIFICATIONS

CookRite Salamander Broiler is a gas model. It measures 36 inches wide, 18 inches deep, and 17-1/3 inches high. It has two ceramic infrared burners, each with 21,500 BTUs. There are standby pilots and dual valve manual controls. The broiler offers four rack positions and comes with one removable chrome rack. It also has a removable crumb and grease tray. The exterior and interior are made of stainless steel. The total output is 43,000 BTUs. It is cETLus and ETL-Sanitation certified

Dimensions

17.3(h) x 36(w) x 18(d) Inches.

Spec Sheet

Spec Sheet Atosa USA ATSB-36 36-Inch Salamander Broiler Natural Gas

Atosa USA ATSB-36 36-Inch Salamander Broiler Natural Gas

Atosa Broilers

Atosa Broilers utilize intense radiant heat for rapid cooking of foods. The common types of broilers are overhead broilers and underfired broilers. Atosa makes both Natural Gas Broilers and Propane Broilers.

Overhead Broilers

Overhead broilers have a large grid area and are equipped with large burners for fast broiling. The Atosa Salamander is a kind of broiler. It can be mounted above a heavy-duty range. Salamander broilers are perfect for smaller operations with light broiling loads or make a great backup when the main broiler is not in use.

Underfired Charbroilers

Charbroilers use angled irons to form a radiant bed above the burners. The food is placed on the grill located directly above the radiant bed. While cooking, the juices from the meat drip onto the hot surface and burn. This creates a charcoal flavor and look for the meat.