Equipment
Salamander
Definition: High-heat overhead broiler used to finish plates, melt cheese, and toast toppings.
Salamanders provide intense top heat without occupying floor space like a full broiler station. They accelerate plating for burgers, gratins, and proteins that need color after primary cooking.
Ventilation and clearance requirements still apply because salamanders produce heat and smoke. Train staff on burn risk and fire extinguisher proximity.
Menu items finished on salamanders should be designed into ticket flow to avoid expo bottlenecks.
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