Hendi Salamander Grills
Hendi Salamander Grills. Hendi catalogue from SIA La RONDE
Salamander grill Hendi 264119 264119 Power 2 kWVoltage 230 VDimensions 456 × 263 × 160 mm €309.76incl. 21 % VAT€256.00 excl. VAT 
Salamander grill Hendi 264126 264126 Power 2.85 kWVoltage 240 VTemperature 50–300 °C €387.20incl. 21 % VAT€320.00 excl. VAT 
Salamander grill Hendi 264300 264300 Power 3.6 kWVoltage 230 VTemperature 50–300 °C €492.47incl. 21 % VAT€407.00 excl. VAT 
Infrared quartz salamander grill Hendi 264331 264331 Power 4.5 kWVoltage 400 VDimensions 682 × 528 × 455 mm €816.75incl. 21 % VAT€675.00 excl. VAT A salamander grill gives professional kitchens focused heat for browning, grilling sandwiches and reheating prepared food. SIA La RONDE’s range includes conventional and infrared quartz models, with differences in chamber format, rack positions and heating arrangement. Select a unit around the dishes and workflow it will serve: finishing portions at the pass, heating food in a tray or preparing several items on separate racks.
Equipment and tasks
Conventional salamanders use an upper heating element to direct heat onto food on the rack. This makes them useful for adding colour to a prepared dish, grilling a sandwich or reheating a portion without moving the task to a larger oven. Models with a temperature range of 50–300°C let staff select a setting for the job. A thermostat and timer of up to 30 minutes support controlled, timed work during service.
Quartz models offer another arrangement for finishing work. The model with heating elements above and below the food suits cooking and reheating tasks that benefit from heat on both sides, including gratins. The MAXI version has independently controlled heating sections, allowing staff to select the sections needed for a task. Its two supplied racks provide separate surfaces for arranging food, useful when items need to be kept apart during grilling or finishing.
Parameters in use
Rack height changes the distance between food and the upper heater. On the conventional model with four rack positions, staff can adjust exposure to suit the portion and desired browning. The quartz model has three rack levels, giving a different choice of working positions. Consider the height of the dishes and how quickly they need finishing when deciding which rack arrangement fits the kitchen’s routine.
The HENDI salamander accepts a GN 1/1 tray in its chamber; the tray is not included. This format can suit tray-based heating or finishing, where food is already arranged in a compatible gastronorm tray. The HENDI model also carries IPX4 protection against water splashes, a relevant consideration when choosing where to position electrical equipment in a kitchen. Removable crumb trays, supplied with several models, catch fallen crumbs and can be taken out for cleaning.
Choosing a product
Begin with the main service task. A conventional salamander suits sandwich grilling, browning and reheating, while a quartz model with upper and lower elements offers a different heating arrangement for gratins and other two-sided work. Choose the MAXI configuration when independently controlled heating sections and separate rack surfaces fit the routine. Compare chamber dimensions with the food or tray format staff intend to use.
Next, consider where the appliance will sit and how staff will handle food. Wall mounting is available on the two HENDI conventional models and the 2 kW salamander, freeing worktop space for preparation and plating. Stainless steel construction on several models provides a durable, wipe-clean surface for routine kitchen care. Check the selected unit’s electrical rating against the kitchen’s available supply, and weigh rack arrangement, tray use and cleaning tasks together before choosing.