Stop sacrificing sear quality for speed. This countertop salamander broiler delivers targeted infrared heat at 17,500 BTU, producing consistent char and rapid finish times while handling continuous service demands. Chefs gain precise manual control and quick access to a roll-out grid rack assembly for fast staging and recovery.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and close gas valve. Remove racks and wipe interior with a mild detergent solution; rinse with clean water. Scrub infrared burner face gently to remove grease; avoid abrasive pads. Clean exterior stainless steel with non-abrasive cleaner and soft cloth. Inspect and clear vent paths and drip trays; dispose of grease safely. Verify seals and pilot assembly; relight per manufacturer instructions. Regular cleaning reduces bacteria, fire risk, energy use, and costly repairs.#@@#Additional Info#@#Royal Range RSB-24 salamander broiler delivers 17,500 BTU from a single infrared burner, uses liquid propane, has stainless steel front and sides, manual controls, and fits a 24" countertop space.#@@#General Info#@#Description #@#
Stop sacrificing sear quality for speed. This countertop salamander broiler delivers targeted infrared heat at 17,500 BTU, producing consistent char and rapid finish times while handling continuous service demands. Chefs gain precise manual control and quick access to a roll-out grid rack assembly for fast staging and recovery.
#@@# Infrared Burner#@#
Delivering 17,500 BTU via an adjustable infrared burner, the unit concentrates heat for rapid caramelization and expedited finishing. Operators can adjust intensity manually to match protein thickness and service pace, reducing hold times and improving throughput.
#@@# Countertop Design#@#
Mount the broiler on a standard prep surface to save floor space and simplify kitchen layout. Staff can access controls and the roll-out grid without bending, which speeds plating and reduces fatigue during extended shifts.
#@@# Stainless Construction#@#
Constructed with stainless steel front and sides, the unit resists corrosion and withstands frequent cleaning cycles required in commercial kitchens. Maintenance teams can perform routine wipe-downs and sanitation without worrying about surface degradation.
#@@# Roll Out Grid#@#
Utilize the roll-out grid rack assembly to load and unload items quickly and safely, minimizing exposure to high heat. Line cooks can reposition products while maintaining a consistent distance from the infrared source, preserving cook results across service runs.
#@@# Liquid Propane Operation#@#
Configure the broiler for liquid propane to leverage high energy density and reliable flame control in busy operations. Technicians can connect to existing LP infrastructure and rely on steady BTU output for predictable finishing times.
#@@# Compliance and Serviceability#@#
Certifications include cCSAus and CSA-Sanitation, and the unit ships with standard dimensions of 24 inches in width, 17.75 inches in depth, and 19 inches in height for planning and ventilation calculations.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Perform weekly cleaning of the Royal Range RSB-24 salamander broiler to prevent grease buildup. Disconnect gas supply and allow the unit to cool before removing the roll-out grid rack; soak racks in hot, soapy water and scrub with a nonabrasive brush. Inspect infrared burner and pilot assembly monthly; replace damaged components to maintain 17,500 BTU output. Clean stainless steel surfaces with a mild detergent and soft cloth. Verify gasket integrity and test controls after reassembly.
