Built for high-volume kitchens that require precise finishing heat, this countertop salamander broiler delivers targeted infrared performance without sacrificing control. Two individually adjustable infrared burners generate a combined 40,000 BTU to sear, glaze, and brown with consistent results. Royal Range engineered the unit for commercial workflows, featuring stainless steel construction and manual pilot controls to simplify operation and maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the salamander cool. Remove roll-out grid rack and wipe interior with a mild soap solution and a soft cloth. Clean infrared burners and stainless steel surfaces with non-abrasive cleaner; avoid saturating pilot assemblies. Degrease vents and hood filters regularly to prevent fires. Inspect seals and controls; replace worn parts. Dry all components before reconnecting gas. Routine cleaning prevents contamination, fire risk, and costly repairs.#@@#Additional Info#@#The Royal Range RSB-48 salamander broiler delivers 40,000 BTU from two infrared burners, roll-out grid rack, countertop installation, cCSAus and CSA listings, liquid propane operation, 48" width, 19" height, 252 lbs, Made in USA.#@@#General Info#@#Description #@#
Built for high-volume kitchens that require precise finishing heat, this countertop salamander broiler delivers targeted infrared performance without sacrificing control. Two individually adjustable infrared burners generate a combined 40,000 BTU to sear, glaze, and brown with consistent results. Royal Range engineered the unit for commercial workflows, featuring stainless steel construction and manual pilot controls to simplify operation and maintenance.
Adjustable Infrared
Operators control each infrared element independently, allowing rapid transition between gentle warming and intense searing. The two-burner layout supports simultaneous finishing of multiple pans while maintaining uniform heat distribution.
Countertop Configuration
Designed for counter placement, the broiler fits beneath hoods and over prep surfaces to conserve kitchen footprint. The compact depth of 17.75 inches and 48-inch width optimize line positioning for finishing stations.
High Heat Output
With a total of 40,000 BTU, the unit produces the surface temperatures necessary for caramelization and char work. Restaurants and institutional kitchens benefit from shorter plate times and consistent visual doneness.
Durable Stainless Construction
Stainless steel front and sides resist corrosion and facilitate sanitation workflows required by foodservice operators. The material choice simplifies cleaning and supports long service life in demanding environments.
Roll-Out Grid Rack
The roll-out grid rack assembly enables safe, ergonomic access to product during finishing and removal. Staff perform adjustments and cleaning without reaching into the cavity, reducing burn risk and downtime.
Manual Controls With Pilot
Manual controls with pilot ignition provide straightforward operation and rapid restart after service interruptions. The control scheme minimizes technician dependency and aligns with busy back-of-house staffing patterns.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect infrared burners weekly for carbon buildup and remove debris with a soft brush. Verify pilot flames ignite cleanly; clean pilot orifices with compressed air if flame appears weak. Wipe stainless steel exterior with a nonabrasive detergent and soft cloth, then dry to prevent spotting. Lubricate roll out grid rack slides quarterly with food-grade lubricant. Test gas connections monthly for leaks using approved leak detection solution. Calibrate manual controls annually.
