Salamander grill Hendi 264126

This Hendi Salamander grill is designed for reheating, grilling and toasting, with an upper heating element for surface finishing. At a hot-line pass, it gives staff a dedicated place to warm prepared food or brown the top of a dish before service.

Where it is used

In a café or hotel kitchen, the grill can handle finishing work close to the pass. Its upper element directs heat towards the food’s top surface, while the adjustable rack lets staff change the distance between the food and the heat. This helps adapt the position to different food thicknesses and finishing tasks.

The chamber accepts a GN 1/1 tray, so food can be heated in that format rather than transferred to the rack; the tray is not included. The supplied rack has two insulated grips, and a removable crumb tray gathers debris below the cooking area. Wall mounting places the grill above the work surface, leaving the counter available for other hot-line tasks.

Connection and installation

The 220–240 V supply range helps operators check the appliance against the available kitchen supply. Its rated power is a useful figure for electrical load planning. For operation, the thermostat controls heat, the timer measures a cycle of up to 30 minutes, and the indicator lamp signals that the appliance is operating. IPX4 protection covers water splashes, a practical consideration in a working kitchen.

Care

The removable crumb tray gathers debris beneath the grill so it can be cleared separately from the surrounding work surface. Stainless steel resists corrosion and has a surface that is easy to keep clean, making it suited to regular wipe-downs in a damp professional kitchen. The rack and tray are supplied with the appliance, supporting work with the grill and collection of crumbs beneath it.

How to choose

The temperature range spans gentle warming through high-temperature grilling, allowing the grill to serve both warming and surface-browning jobs. Stepless adjustment lets staff fine-tune heat between fixed increments, while the thermostat controls the selected setting. This is useful where finishing requirements vary between dishes during service.

Compare the appliance’s overall footprint with the intended counter or wall position, and account for its weight when planning handling and support. These practical checks help staff allocate a suitable place for the grill within the hot line.