The Commercial Electric Salamander has an exterior structure of 580×390×360mm and is made of all stainless steel. It has five high-efficiency heating tubes inside, a spring-balanced lifting system, and a control panel integrated on the right. It is equipped with an independent temperature control knob and heating indicator light, and an open chip removal space at the bottom. It is a medium-sized electric heating device designed for high-frequency, high-efficiency baking and coloring.

Large baking cavity and five-tube heating

The Commercial Electric Salamander is equipped with five high-power heating tubes. At full power of 2KW output, it can complete the heating of the baking area in a very short time, effectively improving the overall meal delivery efficiency. The Commercial Electric Salamander cavity is large enough to place multiple baked goods at the same time in a single operation without frequent plate changes. It is suitable for professional kitchens with a tight rhythm. The five-tube heating layout ensures that the heat is evenly distributed to every corner, avoiding the phenomenon of partial scorching or undercooked center, and meeting the different process requirements of baking color, crisping, and shaping.

Multi-layer height adjustment function

Commercial Electric Salamander is equipped with a liftable grill system, which supports multi-level height adjustment through a spring balance device. Users can flexibly adjust it according to the thickness of the ingredients or the required temperature zone. For example, a higher position is used for thick-cut cheese gratin to prevent over-scorching, and a position close to the heating tube is used for steak and pizza to form a charred crust. The lifting and adjustment process is smooth, the damping is moderate, and there will be no sudden slipping or jamming, which greatly improves the safety and accuracy of operation. It is an ideal configuration for professional chefs to achieve heat control operations.

Wide temperature control range and knob adjustment

The integrated temperature control system on the right side of Commercial Electric Salamander adopts a mechanical knob control structure, which can accurately set the temperature range from 50℃ to 300℃. This setting range covers the baking requirements of most catering categories, including Western baked meals, French desserts, Chinese pastries, etc. Knob control does not require preset programs or complex menus, which is suitable for fast-paced restaurants. Even front-line employees can quickly get started and avoid accidental touches and adjustments. The heating status indicator can instantly feedback the current operating status, allowing users to monitor temperature changes at any time.

Heat dissipation holes and heat-resistant structure

Commercial Electric Salamander is designed with multiple sets of heat dissipation holes around it, which can ensure that the heat is concentrated inside the cavity while discharging the residual heat of the shell in time, avoiding deformation of the shell or damage to electrical components due to long-term high-temperature operation. At the same time, this structure optimizes the efficiency of heat energy circulation, saves power consumption, and extends the service life of Commercial Electric Salamander. The grill and the inner cavity are made of high-temperature resistant stainless steel, which is durable and not easy to deform or fade even with frequent cleaning or high-temperature baking, and is suitable for heavy working environments.

Baking studio

In boutique baking studios such as Butterful & Creamorous, Commercial Electric Salamander can be used to complete the surface carbonization of egg tarts, croissants, and thousand-layer cakes in batches. Because its five-tube design has the ability to heat up quickly, it is suitable for centralized processing in a short period of time during peak hours. At the same time, the Commercial Electric Salamander is of moderate size and can be easily placed on the baking table without taking up too much operating space, meeting the store operation needs of coexistence of refinement and high turnover.

Steakhouse kitchen

In the kitchen environment of steakhouses such as Bullfighter, Commercial Electric Salamander is mostly used for operations such as baking steak skin, baking cheese snacks or grilling sausages. The adjustable grill and 300℃ temperature control system support precise baking of different thicknesses and ingredients. The baked food has an attractive color and aroma, satisfying customers' pursuit of freshly baked and sold quality. At the same time, the easy-to-clean structure of Commercial Electric Salamander also greatly reduces the maintenance time after the kitchen, improving operational efficiency.

Dessert and beverage shop kitchen

In the back kitchen of tea shops such as Heytea that focus on desserts such as milk cap and baked pudding, Commercial Electric Salamander is an efficient tool for making baked desserts such as milk cap pudding and cheese baked taro paste. Commercial Electric Salamander is easy to operate and can quickly bake the caramel layer of desserts without disrupting the front desk service process, improving the visual and taste experience. The knob temperature control is suitable for employees without a chef background to quickly master, and is one of the commonly used equipment in the baking module of chain beverage stores.