Salamanders and Cheese Melters Seattle

Salamander and Cheese Melter Buying Guide for Seattle Restaurants

A salamander broiler and a cheese melter both put intense overhead heat on food, usually mounted above a range at eye level. The salamander is the hotter, faster finisher. It sears and browns steaks, chops, fish, gratins and crème brûlée. The cheese melter is gentler, for melting cheese on nachos, burgers, enchiladas and French onion soup, toasting bread and holding plates warm.

Many Seattle owners start by looking for a used salamander or cheese melter, and many found the original Encore Seattle that way when it sold used restaurant equipment. Today Encore Seattle sells only new Atosa equipment. This guide explains why new is the better buy, then covers salamander vs. cheese melter, mounting, gas and care.

Find the Right One Fast

New vs. Used Salamanders and Cheese Melters

A salamander sits in the hottest, greasiest spot in the kitchen, right above the range. That's hard on every part.

What wears out on a used salamander

• Infrared burners: the ceramic plates crack, chip and clog with grease, which leaves cold spots.
• Pilots: greasy or worn pilots won't stay lit.
• Valves: worn valves won't hold steady heat.
• Rack and rack guides: bent racks and worn guides make it hard to move the rack between positions.
• Grease tray: often warped, rusted or missing.
• Mounting hardware: a used unit often comes without the range mount or wall mount kit, or with one made for another brand.
• The wrong gas type: converting between natural gas and propane needs a technician and parts.

The warranty gap

Most used salamanders and cheese melters are sold as-is. Both new Atosa models on this page carry a 1-year parts and labor warranty (US only).

The real cost of a used salamander

If you still buy used, check this first

• Light both burners and look for an even orange glow across each ceramic plate.
• Look for cracked or missing ceramic tiles.
• Make sure both pilots stay lit and both valves work.
• Check that the rack slides into every position.
• Confirm the gas type and the mounting hardware, and have a licensed technician install it.

Salamander vs. Cheese Melter

Both Atosa models are 36" wide with the same 43,000 BTU of infrared heat. The difference is in how they're built to work.

• ATSB-36 salamander: heavier at 143 lb, with a removable chrome broiler rack that moves between 4 positions so you can bring food close to the burners for a hard sear. Atosa lists a 1-minute preheat. Pick it for searing, broiling and fast browning.
• ATCM-36 cheese melter: lighter at 95 lb, with a removable broiler rack and crumb catcher. Pick it for melting, toasting, gentle browning and keeping plates warm.

If your menu has steaks, chops or broiled fish, pick the salamander. If it's mostly melting and finishing, the cheese melter does the job and costs less.

Compare the Atosa Models

Both have standby pilots, dual independent left and right valves, stainless steel inside and out, and a gas pressure of 5" W.C. for natural gas or 10" W.C. for propane. Both are cETLus and ETL-Sanitation listed.

Range Mount or Wall Mount

• Range mount: both models come with a range mount kit made for Atosa 36" commercial ranges only. It won't fit other brands.
• Wall mount: the 21208001048 wall mount kit fits both the ATSB-36 and ATCM-36. Use it when the unit isn't going on an Atosa 36" range, or to free up the space above the range.
• Mount at a safe working height so cooks can see the food and reach the rack without leaning over the burners.

Installation, Gas and Ventilation

• Use a licensed technician for mounting and gas hookup.
• Install under an exhaust hood as local code requires. Infrared broilers put out a lot of heat and smoke.
• Check the wall before wall mounting. It must be non-combustible and strong enough for the unit, up to 143 lb.
• Use a proper gas connector. See our gas hose kit.
• Check your gas supply. A salamander adds 43,000 BTU per hour of demand on top of your range.

Cleaning and Care

• Turn off the gas and let it cool before cleaning.
• Empty and wash the grease tray or crumb catcher daily.
• Wash the rack daily.
• Don't spray water or cleaner on the ceramic burners.
• Wipe the stainless with a mild detergent. No abrasive or corrosive cleaners.
• Have it checked by a licensed technician once a year.

If you smell gas, shut off the main gas valve, put out all flames and call 911.

Free Freight to Seattle and the Lower 48: We Handle the Hard Work

When you order a new Atosa salamander or cheese melter from Encore Seattle, we handle the freight for you:

• Free freight on orders of $500 and up to business addresses in Seattle and anywhere in the lower 48 states.
• Liftgate service included. The truck lowers your order to the curb or parking lot, so you do not need a loading dock or forklift.
• Fast delivery. We offer 1-3 day delivery from 12 distribution centers.
• Tracking sent to you. We email the PRO tracking number and the freight company's contact information.
• Delivery Damage Promise. If the box is damaged, write "BOX DAMAGED" on the delivery receipt, inspect the unit and contact us within 48 hours. We deal with the freight company for you.

Delivery is curbside. See the Seattle neighborhoods we serve.

Salamander and Cheese Melter Questions

What's the difference between the ATSB-36 and ATCM-36?

Same size and BTU. The ATSB-36 salamander is heavier, has a 4-position chrome rack and is built for searing. The ATCM-36 cheese melter is built for melting and finishing.

How many BTU are they?

43,000 BTU total, from two 21,500 BTU ceramic infrared burners.

Will the range mount fit my range?

The included range mount kit fits Atosa 36" ranges only. For anything else, use the 21208001048 wall mount kit.

Can I get them in propane?

Yes. Both run on natural gas or propane.

What warranty comes with them?

A 1-year parts and labor warranty, US only.

What is a salamander broiler?

A salamander is an overhead broiler that puts intense heat on food from above. Kitchens use it to finish dishes: browning gratins, melting cheese, toasting bread and glazing meats. It usually mounts on the wall or above a range.

How do I broil food?

Preheat the broiler first. Put thin items like fish, toast and cheese close to the heat, and move thick cuts farther away so the outside doesn't burn before the center cooks. Pat food dry so it browns instead of steaming, and stay with it. Food under a broiler can go from browned to burned in seconds.

Who handles pricing and checkout?

Pricing and checkout are handled by our partner store, The Restaurant Warehouse. Each product page has a button that takes you to the matching listing.

Building out the hot line? See our commercial ranges, charbroilers, griddles and all cooking equipment.

Questions about the right salamander or cheese melter for your kitchen? Call or text +1 (206) 419-5801.