Nov 9, 2009 · In a restaurant kitchen a salamander is used for top-browning, cheese-melting, skin-crisping, brulees, some broiling (nothing too thick -- or it would burn on the outside before cooking on the inside), and a great many other things which require a lot of radiant heat. To a large extent, salamanders have been overtaken by torches. BDL

Apr 18, 2011 · Funny how different kitchens are. I learned my eggs on a line that had salamander. Used it a lot for melting cheese on omelettes, covered fries/hashbrowns, finishing 'basted' eggs, frittatas, etc. We had a 6 burner range, with an oven below and a salamander on top. Agree though that if you're looking to expand your equip, go with an oven.

Feb 18, 2012 · as for drinks and all. I have an additional area of about 12 ft x 10 ft , next to the kitchen, set aside for a drink staging area that will have a full sized ice maker and probably room for what I call a C-store cooler (sliding glass doors, 4 foot wide, beverage fridge) plus some tables and maybe a sink or a carbonated beverage fountain for drink service

Jun 12, 2011 · I once put a thermometer on the line and it registered 40 degrees Celsius (100F?) between me, the steamer and the salamander at the height of summer. Yes, it was HOT, but we made due. Once i stopped drinking so much (it was really just a habit) I was less exhausted, less drenched, and looking so much more forward to a cold beer after service!

Jun 1, 2013 · The salamander, for instance, crisps the skin up again, but it becomes very chewy. On the same note I'm still wondering (as in a former thread months ago) how some of you guys keep tender roasts ready for service over a typical period of, say, 2 1/2 hours or so, without overcooking the inside and losing the pink centre, for example in a prime ...

Aug 7, 2015 · I have a Southbend range - six burners, two ovens, griddle and salamander. Commercial hood too with a restaurant fan in the basement piped outside. It's tucked into a wall that is tile over cement board on steel studs with fireproof insulating bats and a tile floor. I have a 1/2" LP line feeding it and it works great.

Aug 30, 2020 · Also the N50-60 Hobart is a commercial model, but nothing says you can't use it at home (and I know people that have an N50 at home), just like a Robot Coupe or a Vulcan Stove (a friend got a 6 burner + griddle/salamander deck Wolf in their new kitchen as an anniversary present, and I am huge jealous)...

Nov 19, 2020 · In my kitchen, we sale lot of braised deboned pork hocks, what we always do is using salamander roast the hocks skin until skin become almost crackling, by doing that someone need to rotate pork hocks to make sure it cook skin evenly, then we braise them.

Sep 5, 2010 · Kitchen layout depends on a lot of things Usually the dining room is designed first, or the raw space is "chopped up" for the best space for seating, and why not? For the kitchen where the staff goes in and out, where the food will be picked up, and where the dirty dishes will be dropped off are very important considerations.

Jul 4, 2006 · Hello all, We are building a house with a HUGE kitchen and have room for a 60" range. We were going to go with a 6 burner Wolf, but the $8900 price list was killing us. (This is a floor model). It was only 2k difference but we are still wondering if it is worth it - …