Electric Salamander

Commercial Electric Salamanders — Top-Heat Grills for Finishing, Glazing & Gratinating in Professional Kitchens

TempSprite commercial electric salamanders are built for distributors supplying restaurants, steakhouses, hotel kitchens and professional cooking operations that need high-intensity overhead heat for finishing, gratinating, glazing and browning. A salamander applies direct radiant heat from above — the technique for melting cheese on a dish, caramelising a glaze, crisping a pastry top, or giving a steak its final crust without overcooking the interior. The range covers compact (2000W ES-936), mid-size (3600W ES-370) and full-size (4000W ES-360) builds, all 201 stainless steel, dual-voltage 220–240V/50–60Hz.

Core Advantages

• Overhead radiant heat for finishing operations that open grilling cannot replicate — salamander heat comes from above, allowing finishing without reheating the full dish or applying contact pressure
• Three power levels for different throughput requirements — 2000W for light finishing work; 3600W for mid-volume; 4000W for high-output professional kitchen service
• Freestanding countertop or wall-mount installation — compact footprint; no dedicated station floor space required
• Dual-voltage 220–240V/50–60Hz, 201 stainless steel — straightforward to source for European and export markets

Find Your Right Model

OEM & Wholesale

Factory-direct supply backed by 15 years of OEM manufacturing. OEM / ODM: custom branding and packaging. Contact us for wholesale pricing and MOQ.

FAQ

• What is the MOQ? Most models start at MOQ 20 pcs. Contact us for wholesale pricing.
• What operations require a salamander rather than a standard grill? Finishing (melting cheese, glazing, browning), gratinating (cauliflower gratin, baked pasta), toast finishing and pastry browning. A salamander heats from above without contact — distinct from a contact grill or open grill.