Stop sacrificing throughput for consistent finishing. This electric salamander offers controlled, repeatable sear and melt performance while mounting directly to a range, saving space and streamlining cookline workflow. Designed for continuous use in restaurants, hotels, and institutional kitchens, the unit provides even heat with simple controls for quick operator adjustments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and allow cooling. Remove rack and drip pan. Wipe interior surfaces with a mild detergent and soft cloth; rinse and dry. Clean heating element areas gently. Degrease exterior and stainless surfaces with non-abrasive cleaner, then polish. Inspect door seals and hardware; tighten or replace as needed. Clean ventilation and range-mounted vents to prevent grease buildup and fire risk. Regular cleaning prevents contamination, reduces energy use, and extends equipment life.#@@#Additional Info#@#The Imperial ISB-36-E 36" Charbroiler features a 6.0 kW electric salamander broiler, four-position heating controls, spring-balanced rack, and drip pan.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent finishing. This electric salamander offers controlled, repeatable sear and melt performance while mounting directly to a range, saving space and streamlining cookline workflow. Designed for continuous use in restaurants, hotels, and institutional kitchens, the unit provides even heat with simple controls for quick operator adjustments.
#@@# Independent Controls#@#
Independent heating controls allow chefs to set zones separately for targeted finishing and simultaneous tasks. Operators achieve consistent results across the full 36-inch width without interrupting service.
#@@# Incoloy Elements#@#
Incoloy heating elements ensure stable thermal output and resist oxidation during high-temperature cycles. Facilities benefit from longer component life and predictable energy draw at 208 volts and 6.0 kW power.
#@@# Four Position Rack#@#
The spring-balanced, four-position rack enables rapid height adjustment for broiling intensity and pan clearance. Cooking staff can optimize char and melt by changing the rack position without tools.
#@@# Full Width Drip#@#
A full-width drip pan captures grease and residue for easier cleaning and safer operation. Maintenance crews reduce cleaning time and minimize fire risk with centralized drainage.
#@@# Range Mounted Design#@#
Range-mounted installation conserves counter space and integrates with existing 32-inch to 36-inch equipment footprints. Kitchen planners enhance ergonomics by positioning high-heat finishing above the cooking surface.
#@@# Regulatory Certifications#@#
The unit carries cETLus and ETL listings, and its construction features aluminized steel with a stainless steel front, sides, and top for compliance and durability. Engineers and managers gain confidence from certified safety listings and serviceable materials.
The unit operates at 208 volts, 22 amps, 50/60 hertz, and three-phase power, weighing 210 pounds to support heavy-duty commercial use.
#@@#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#@#Inspect elements and wiring weekly to confirm secure connections and absence of corrosion. Clean incoloy heating elements gently with a soft brush after power isolation to preserve efficiency. Empty and sanitize the full-width drip pan daily; use a food-safe degreaser and rinse thoroughly. Verify spring-balanced rack operation and lubricate pivot points with food-grade lubricant monthly. Calibrate independent controls quarterly and document results for CSA or ETL audits.