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What is a Salamander Broiler?

Steve Sheinkopf  |  June 24, 2016  |  3 Min. Read


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Editior's Note: I have always been intrigued by Salamander broilers. Unfortunately, the item has only been available commercially. We just started carrying BlueStar for many reasons, but they have the Salamander which will be installed and working at Yale later this year.

I have never used one or seen one working, so this will be our second guest post in 9 years. The author is Eliza Sheffield, VP of Sales at BlueStar.

Bluestar salamander

With the explosion of cooking shows on television and the phenomenon of the celebrity chef, today’s “foodies” have become savvier than ever on cutting-edge cooking methods, ingredients and appliances. In their quest to become the ultimate home chef, many of them have built kitchens that look like something out of a gourmet restaurant with the performance and styling to match. 

These pro style kitchens are usually centered on a powerful gas range like our Platinum Series, an equally capable hood, built-in refrigerators and sometimes even extra gas or electric wall ovens and usually have such additional “requirements” like two sinks and multiple prep stations.

But sometimes it’s the extra tools – like a Salamander broiler – that can really make a kitchen stand out and give you an edge when preparing restaurant-style meals for friends and family.

What is a Salamander Broiler?

BlueStar salamander

The Salamander Broiler is a standalone appliance that can be located on a countertop or above a range. It uses powerful infrared ceramic broilers for broiling perfect steaks to melting cheese on casseroles. Due to its higher heat capabilities versus broilers located inside ovens, the Salamander’s performance far exceeds that of even professional style ovens.

Salamanders are also extremely convenient in a restaurant environment since they allow broiling or finishing to be done without taking up valuable oven space.  You will benefit from the Salamander's enhanced power as well as precision. 

If you’re wondering where the name came from, it’s derived from a 17th century cooking tool used for many of the same type of cooking as today’s Salamanders but was just a bit slower.

How does a Salamander Broiler work?

The Salamander’s power emanates from two independently controlled 11,000 BTU infrared broilers delivering ideal, easy-to-adjust heat, from gentle broiling to 1850°F of intense searing heat across the 215 square inches of cooking space. (Editor's Note: Wolf and Miele have only 15-16,000 BTU on the pro grills).

The four-position grilling rack and adjustable burners allow you to cook with a heat that is perfect for the dish you’re preparing. From “Pittsburgh rare” steaks, to crispy chicken, to delicately broiled crab cakes you will get perfect results in virtually half the time.

The infrared broiler of a Salamander is superior to electric or other gas broilers because it radiates a constant sheet of heat down upon the food your cooking producing more consistent results.

Why is a Salamander a Good Idea?

Today’s foodie is looking to create the restaurant experience without ever having to leave their home. This appliance delivers high-performance, commercial quality not available in many home kitchens with 50% more power.

The Salamander’s infrared broiler can perfectly prepare a steak house quality medium-rare steak (without bearing the elements!) or delicately put the finishing touches on a Crème Brulee.

Additional Resources

Want to learn more? Get the Yale Professional Cooking Buying Guide with features, specs, comparisons and detailed profiles of all the major brands. Well over 165,000 people have read a Yale Guide.

View our Pro Cooking Buying Guide

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A few review sites have placed this at the bottom of their articles. So here is our take: Our mission is to find reliable products for you to buy. Other review sites may say this as well.

However, we don’t love every product. Quite frankly, it costs us way too much money in repair costs to support less reliable brands.

In fact, we sell fewer brands than most appliance stores. Here is why:

We feel it is our responsibility to repair your appliances after you buy them.

We now have 30 service technicians, each averaging 8-10 calls a day Monday through Friday, plus another 110 on Saturday. That's over 30,000 service calls logged in one year.

The labor rates of fixing an appliance do not come close to the true cost in any product’s warranty period.

That is why no major retailer has a service department. It costs too much labor, money and time.

Our Blog is a bit different than most others you will read. We cannot write glowing reviews of unreliable products.

Hopefully, the bloggers and organizations who write such glowing product reviews for every brand consider servicing these products first. Only then they will understand the consequences of their marketing.

Steve Sheinkopf

My goal has always been simple: I want Yale to be the best retail experience anywhere. I have tried to create a compelling environment for customers and employees alike.

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