Broilers & Cheese Melters

2 products

Broilers & Cheese Melters

Salamander broilers & cheese melters for fast finishing

Put a professional finishing station on your line with high-heat broilers and cheese melters built for Canadian foodservice. This collection features salamander broilers and countertop cheese melters from brands like Quest and Vollrath, designed to brown, glaze and melt without slowing down your main cooking equipment.

Whether you are finishing French onion soup, gratins, baked pasta, open-faced sandwiches, nachos or flatbreads, a dedicated overhead broiler or cheese melter helps you get consistent colour and melt, fast. Use this page to compare compact countertop units and salamander-style broilers, then match them to your menu, hood space and ticket volume.

Broilers vs. cheese melters on the line

Salamander broilers and cheese melters play slightly different roles on a Canadian cookline:

  • Salamander broilers: High-intensity overhead heat for quick browning, searing and gratiné work on steaks, seafood, casseroles and other entrées.
  • Cheese melters: Focused finishing heat for melting cheese toppings and gently browning portions without overcooking what is underneath, ideal for nachos, subs, open-faced sandwiches and pasta bakes.

Many restaurants, bars and bistros use a salamander broiler, such as a Quest salamander, for more aggressive finishing and a compact Vollrath cheese melter for everyday melted-cheese menu items and à la carte service.

Key specs when choosing a broiler or cheese melter

Start with your menu and your busiest 30–60 minutes of service. Then look at:

  • Width and rack size: Choose a unit wide enough to hold the plates, skillets, hotel pans or pizza pans you finish most often.
  • Heat source and control: Some salamander broilers offer higher-intensity heat and more aggressive browning; cheese melters often provide gentler, more even heat with simpler controls.
  • Mounting and footprint: Consider whether a countertop cheese melter or a wall-/range-mounted salamander works best with your hood layout and line flow.
  • Electrical or gas connection: Confirm gas type or electrical voltage, amperage and plug style (for example, NEMA 5-15 on certain countertop models) before you commit.

If you are unsure whether a Quest salamander broiler, a Vollrath cheese melter or a combination of both is right for your Canadian operation, a Russell Hendrix representative can help you review spec sheets, power requirements and hood clearances for your line.

Frequently Asked Questions about Broilers & Cheese Melters

What is the difference between a salamander broiler and a cheese melter?

Salamander broilers are designed for very high-intensity overhead heat to quickly brown, sear and gratiné dishes, including steaks, seafood and casseroles. Cheese melters provide more moderate finishing heat that focuses on melting cheese and lightly browning the top of dishes without overcooking what is underneath. In many Canadian kitchens, the salamander handles the most demanding finishing work while the cheese melter takes care of everyday melts and toasting.

What menu items benefit most from using a broiler or cheese melter?

These units shine anywhere you want controlled browning or a consistent melt. Common examples include French onion soup, au gratin potatoes, baked pasta, lasagna, nachos, quesadillas, open-faced sandwiches, burgers with cheese, seafood au gratin and flatbreads. Moving this work to a broiler or cheese melter frees your main ovens and ranges for other tasks during busy service.

How do I size a broiler or cheese melter for my restaurant?

Look at how many plates, skillets or pans you need to finish during your peak periods and choose a unit that can handle that volume with some extra capacity. Measure your typical dishware or pan sizes and compare them to the rack width and depth of the units you are considering. It is often better to choose a slightly wider unit if you regularly finish multiple portions at once or use larger platters.

Do broilers and cheese melters require a hood system?

Many salamander broilers and cheese melters are designed to be used under a commercial ventilation hood, and local codes in Canada will often require this. Before purchasing, review the manufacturer's ventilation and clearance requirements and compare them to your existing hood capacity. A Russell Hendrix representative can help you interpret spec sheets and align your equipment choices with local regulations.

Can a broiler or cheese melter be mounted over an existing range?

Some salamander broilers are designed to mount above compatible ranges, while other units are strictly countertop. If you plan to mount a unit over an existing range, confirm that the models are approved to be used together, and verify hood coverage, clearances and structural support. Always follow the manufacturer guidelines and local Canadian safety codes for any overhead installation.

Should I choose gas or electric for my finishing station?

Gas broilers often provide very intense, responsive heat and are popular on traditional cooklines with existing gas service. Electric cheese melters and finishing units may be easier to place when gas is not available or when you prefer a plug-in countertop solution. Review available utilities, panel capacity and long-term operating costs in your location before deciding.

What if I don’t see the exact Quest or Vollrath model I need?

This collection highlights key Quest salamander broilers and Vollrath countertop cheese melters that are in stock and ready for Canadian foodservice operations. If you don’t see the width, configuration or connection type you are looking for, a Russell Hendrix representative can help you explore additional Quest and Vollrath options, special orders and alternatives that suit your menu and hood layout.