Stop compromising output for speed. This countertop salamander delivers focused infrared heat and consistent results for high-volume finishing, broiling, and melting tasks while maintaining a compact footprint and commercial certifications. Restaurant operators and culinary managers gain precise control over char and color without sacrificing throughput or safety.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane. Remove broiler rack and spillage pan. Scrub racks and pan with warm water and mild detergent; rinse and dry. Wipe stainless surfaces with non-abrasive cleaner and soft cloth. Clean burner infrared surfaces gently; avoid soaking. Inspect seals and controls; tighten or replace as needed. Vacuum vents and coils to remove grease. Regular cleaning reduces bacteria, fire risk, energy use, breakdowns, and helps pass inspections.#@@#Additional Info#@#Comstock-Castle F36SAL 36" stainless steel salamander delivers 36,000 BTU from two infra-red Liquid Propane burners, a 28" x 13" roll-out broiler rack, spillage pan, and NSF/cETLus certification; weighs 275 pounds for high-volume kitchen broiling.#@@#General Info#@#Description #@#
Stop compromising output for speed. This countertop salamander delivers focused infrared heat and consistent results for high-volume finishing, broiling, and melting tasks while maintaining a compact footprint and commercial certifications. Restaurant operators and culinary managers gain precise control over char and color without sacrificing throughput or safety.
#@@# Infrared Burners#@#
Two separate infrared burners produce a combined 36,000 BTU, enabling rapid surface searing and controlled browning across the 36-inch work width. Operators adjust each burner independently to match varied product needs and reduce rework during peak service.
#@@# Roll-Out Rack#@#
A 28-inch by 13-inch broiler rack travels on a roll-out tray and locks in three positions, allowing staff to set cook distance quickly and safely. Chefs optimize doneness without interrupting workflow, reducing handling and speeding plate delivery.
#@@# Stainless Steel Finish#@#
Full stainless steel construction resists corrosion and simplifies cleaning in busy kitchens. Maintenance crews perform routine wipe-downs and sanitization faster, helping sustain uptime and comply with NSF requirements.
#@@# Countertop Design#@#
Compact countertop installation conserves space while placing finishing power at the point of service for rapid turnaround. Facility planners allocate footprint to maximize adjacent prep and plating areas without requiring elevated venting structures.
#@@# Liquid Propane Operation#@#
Designed to operate on liquid propane, the unit provides high heat density and reliable ignition for consistent performance during long service periods. Purchasing teams can match fuel infrastructure to existing kitchen supply to minimize conversion costs.
#@@# Safety Certifications#@#
NSF and CETLUS certifications confirm compliance with commercial sanitation and electrical safety standards for professional kitchens. Managers document code adherence easily and reduce inspection friction during audits.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service technicians must inspect seals, burners, and gas fittings on the Comstock-Castle F36SAL monthly to prevent leaks and ensure combustion efficiency. Clean infra-red burner faces with a soft brush and mild detergent; avoid abrasives. Sanitize the spillage pan and remove the roll-out tray after each service day. Calibrate gas pressure per manufacturer specs and check CSA and NSF compliance labels. Lubricate rack rollers and tighten fasteners during routine checks.
