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Salamander Broilers

Commercial Salamander Broilers in Toronto & Canada

Our Salamander Broilers collection covers overhead infrared broilers for finishing, browning, and melting dishes right before they leave the kitchen. Alpha's ASB-36 and Atosa's ATSB-36 both use gas-fired ceramic or cast iron infrared burners at 36,000-43,000 BTUs total, with a roll-out grill for easy loading and a range or wall mount kit included. American Range's ARSM-36 adds a 35,000 BTU/hr infrared burner in a heavy gauge insulated body built for high-volume finishing work. For kitchens without a gas line, Omcan's 39581 and 43450 offer 18" and 21" electric salamanders with adjustable quartz heating elements. Atosa's ATCM-36 cheese melter uses the same infrared technology in a shorter-cavity design built specifically for melting cheese fast. Rounding out the finishing lineup, Iwatani's CB-TC-CKGR cooking torch handles smaller detail work like caramelizing sugar or browning the top of a dish by hand. Phoenix Food Equipment is based right here in Vaughan and ships commercial salamander broilers across the GTA — Toronto, Mississauga, Whitby, and Milton included — plus nationwide across Canada.

Frequently Asked Questions

Common questions from operators buying this kind of equipment.

What's the difference between a salamander broiler and a regular oven broiler?

A standard oven broiler sits inside the oven cavity itself, heating from above the food but sharing space with everything else you're cooking, and it's usually not adjustable in height. A salamander broiler, like Alpha's ASB-36 or Atosa's ATSB-36, is a standalone unit mounted above a range or on the wall, purpose-built for high-heat finishing work — infrared burners heat up in about a minute and the grill rack rolls out and adjusts to several height positions so you can control how close food sits to the heat. That makes a salamander much faster and more precise for finishing a dish right before it goes out, like browning a gratin, melting cheese, or crisping the top of a casserole, than pulling something back into a standard oven broiler mid-service. Most commercial kitchens running any volume of finished plates keep a salamander mounted right at the pass for exactly this reason.

Should I get a gas or an electric salamander broiler?

Gas salamander broilers, like Alpha's ASB-36, Atosa's ATSB-36, and American Range's ARSM-36, use infrared burners rated from 35,000 to 43,000 BTUs and are the standard choice for a kitchen that already has a gas line running to the range, since most gas salamanders mount directly above an existing range using a range mount kit. Electric salamanders, like Omcan's 39581 and 43450, use adjustable quartz heating elements instead and plug directly into a 120V or 240V outlet, which makes them the practical option for a kitchen without gas service or a spot where running a gas line isn't feasible. Heat-up and finishing performance are broadly similar between the two — the choice mostly comes down to what utilities are already available at the mounting location.

Can a salamander broiler be wall mounted instead of range mounted?

Yes — most salamander broilers in this collection support both mounting options. A range mount kit, included with Alpha's ASB-36 and available for Atosa's ATSB-36 and ATCM-36, sits the unit directly above a matching 36" or 60" range so it shares the same footprint as your cook line. A wall mount kit, also available for these same units (Atosa sells a dedicated wall mount bracket separately), instead anchors the broiler to the wall above a prep table, pass, or any surface that isn't a range — useful if your salamander needs to sit somewhere other than directly over cooking equipment. Confirm which kit ships with your specific model before ordering, since range and wall mounting hardware isn't always interchangeable between brands.