Tecnoinox Salamanders:
best allies of the chef great supports in snack bars

From snack bars to catering, whether for a meat-based or a fish-based menu, salamanders should be included in any kitchen equipment. Plus, they take up very little space.
They are extremely useful in small bars offering snacks or light lunches or in cafeterias, fast foods, sandwich shops, as well as in the kitchens of the most demanding chefs, who take care of cooking processes and finishings in every detail.

COOKING METHODS

Gratin of vegetables
and potatoes
Finishing lasagna,
cannelloni, flans,
and pies
Keeping dishes warm
and ready to be
served
Gratin of fish,
shellfish and crustaceans.
Grilling or finishing meat:
hamburgers, steaks,
würstel, cutlets.
Caramelizing
and finishing desserts.
Tecnoinox meets the needs of chefs with a wide
ariety of salamanders, different in size, power
and performances to satisfy every desire for a
perfect cooking, from the simplest to the most
sophisticated, in maximum safety.
Maximum hygiene and savings of time
Maximum hygiene thanks to drip trays and chrome-plated
grids which can be removed for cleaning purposes and
to the new resized slots.
Lower external temperature
On handles and surfaces, obtained by installing
insulating materials between the heating elements and the
external surfaces as well as bakelite spacers between
the surface and the handles. Minimised risk of burns for
users, also in case of intensive and prolonged use of the salamander.