The Medium Size Electric Salamander is made of all stainless steel, with an overall size of 645×320×280mm. It has reasonably distributed heating elements inside, an expandable grill and a grill limit lever, two independent knob switches in the bottom control area, with indicator lights, and a spring-balanced lifting system on the top. It is an electric heating device suitable for professional kitchen environments, designed for small-batch baking, rapid heating of ingredients, and surface baking.

Accurate thermal layout

The biggest highlight of the Medium Size Electric Salamander is the reasonable layout of its heating elements. Compared with small ovens, the Medium Size Electric Salamander adopts a mid-section enhanced heating structure, which covers heat more evenly and avoids the problem of insufficient heating in the edge area of traditional models. The heating power of the whole machine is 2KW, which can meet the baking temperature requirements of most catering applications, and is particularly suitable for baking toast, coloring cheese, heating pizza corners, etc. Reasonable hot zone settings not only improve thermal efficiency, but also improve the finished product consistency and meal delivery standards of baked products.

Convenient operating system

The front control area of the Medium Size Electric Salamander is equipped with a mechanical knob panel, and users can control the temperature and timing respectively through two knobs. The operation method is simple and intuitive, the temperature control range covers 50℃~300℃, and the timer supports 0~60 minutes of continuous timing, so that daily production tasks can be easily completed without complex settings. The heating indicator light will automatically light up when the equipment is running, helping the chef to judge the status of the Medium Size Electric Salamander in time to avoid burning or insufficient heating caused by misoperation.

Flexible lifting mechanism

The top heating module of the Medium Size Electric Salamander is connected to the guide rail device through a spring balance structure, which can be easily raised and lowered. Users can quickly adjust the distance of the heating module according to the thickness of the ingredients and processing requirements to achieve precise heat control. For example, when baking thin slices and coking the skin, the heating source can be brought close to complete short-term strong baking; while for thick slices of baked vegetables, toast platters and other ingredients, it can be adjusted upward to maintain uniform heating and avoid burning. The lifting structure has good stability and is still smooth after long-term use, which is suitable for high-frequency commercial environments.

Easy-to-clean structure design

The lower part of the Medium Size Electric Salamander is equipped with an extendable grill and an embedded stainless steel crumb tray, which is convenient for daily use and cleaning and maintenance. Users can unfold or pull out the grill to easily remove the tray or handle oily ingredients; the bottom tray can efficiently receive the fallen bread crumbs, cheese crumbs and other residues to prevent carbon accumulation or odor. The whole machine has no dead corners and tight seams, and it can be cleaned by wiping with a wet cloth, which significantly reduces kitchen maintenance costs and improves hygiene standards.

Balance of space and performance

Although the Medium Size Electric Salamander is a medium-sized desktop structure, the actual production capacity is much higher than what can be seen from the appearance by optimizing the internal thermal energy structure and space utilization. Its size is 645×320×280mm. Compared with a small oven, it can accommodate larger baking trays or ingredient batches. While maintaining the convenient deployment of the countertop, it maximizes the efficiency of serving meals, which is a cost-effective choice for small kitchens or chain restaurants.

Bakery

In light-baking chain bakeries such as Tous Les Jours, the Medium Size Electric Salamander can be used for surface crisping of toast bread after it comes out of the oven, and for secondary coloring of Danish rolls or cheese tarts. The medium-sized body is easy to place on the dough shaping table or the edge of the baking area, and complements the main oven to form efficiency. Its fast temperature adjustment and lifting function allow the chef to accurately control the rhythm of baking color, so that the baked products have uniform color and crispy crust, enhancing the appearance and taste of the goods.

Pizza making workshop

In the back kitchen of pizza brands such as Pizza Marzano, the Medium Size Electric Salamander is suitable for coloring the surface of the finished pizza with cheese, and heating Italian sausage rolls or cheese baked potato wedges after it comes out of the oven. Especially during peak hours, the production capacity of traditional large ovens is full, and the Medium Size Electric Salamander can independently complete operations such as heating the corners of pizza and partial re-baking, optimizing the meal delivery process. Its height adjustment function allows the operator to adjust the heat distance according to the thickness of different pizzas to avoid the phenomenon of over-drying the edges or undercooking in the middle.

School canteen

Medium Size Electric Salamander is suitable for surface reheating or secondary processing of hot meals such as chicken drumstick rice and hamburger meal in college or corporate canteen scenarios. Before the dishes are served, the operator uses the oven to bake the ingredients for a short time, which not only improves the taste of the dishes, but also enhances the overall product quality. The tabletop structure is easy to deploy in the window catering area, saving back kitchen space. It has high thermal efficiency and low power consumption (only 2KW), which is suitable for long-term use by commercial service institutions with concentrated flow of people.