Randy Chandler
Commercial kitchens use a variety of equipment to melt cheese, including salamanders, cheese melters, and broilers. Salamanders and cheese melters are often used to finish dishes by applying a concentrated blast of heat to the top layer of food, giving it a crisp, browned, or grilled appearance. They are commonly used to melt cheese, toast bread, and finish steaks. Commercial broilers, on the other hand, can be used for a wider range of tasks, including roasting meats, finishing entrees, and, of course, melting cheese. When choosing equipment to melt cheese, it is important to consider the type of cheese being used, as low-fat and low-moisture cheeses tend to burn more easily, while cheeses with higher moisture content and lower melting points create creamier cheese sauces.
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What You'll Learn
Salamanders vs. cheese melters
Commercial kitchens use a salamander or a cheese melter to finish dishes with melted cheese. Both pieces of equipment are similar in appearance, but they have distinct functions and capabilities.
Salamanders
Salamanders are small broilers that can cook food. They produce very high heat, which can be used to cook everything from vegetables to proteins. They are commonly used for grilling, browning casseroles, and finishing off steaks and seafood. Salamanders are often mounted above ranges to maximize workflow and cooking capacity, especially when cooking proteins. They can also be placed on countertops or walls. Salamanders are larger and more expensive than cheese melters and are better suited for kitchens that need to handle multiple tasks simultaneously.
Cheese Melters
Cheese melters are made to finish food that's already cooked. They are ideal for achieving uniform and consistent cheese melting. They are also used to toast and warm already cooked foods. They are commonly used in pizza houses to fix toppings in place and reheat food without changing its flavor. They are more compact and budget-friendly than salamanders.
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Countertop models
Commercial kitchens use a variety of equipment to melt cheese, including salamanders, cheese melters, and broilers. Salamanders are small broilers that can cook food, while cheese melters are designed to finish already cooked food. Both types of equipment can be used to melt cheese, but salamanders offer a wider range of applications as they are built with more powerful heating elements. They can be used to cook everything from vegetables to proteins, while cheese melters are typically used for toasting, melting, and warming.
Cheese melters and salamanders come in various models, including countertop, floor, and mounted options. Countertop models are compact units that are perfect for concession stands, delis, and other operations with limited kitchen space. They are designed to be placed on countertops, providing easy access and convenience for kitchen staff. These models are smaller in size compared to floor and mounted models, making them ideal for spaces with restricted areas.
Floor models, on the other hand, are full-size restaurant broilers. They are larger and have higher BTUs than countertop models. These units are equipped with rollable casters, making them easy to move around the kitchen as needed. Mounted models, including salamanders and cheese melters, are designed to be mounted above commercial ranges or grills. This configuration optimises workflow and cooking capacity, particularly when cooking proteins. By mounting the units above the cooking area, chefs can reduce their movement throughout the kitchen and streamline their cooking processes.
Countertop cheese melters are particularly useful in pizza houses, where they help fix toppings in place and ensure consistent flavours for customers. They are also advantageous for reheating food, as they preserve the taste better than microwaves. Electric cheese melters, in particular, are a popular choice for countertops as they can maintain the same flavour of the food when reheating.
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Floor models
Commercial kitchens have a few options when it comes to floor model cheese melters. These are full-size restaurant broilers that are larger and have higher BTUs than countertop models. They are equipped with casters to make them easy to move around the kitchen.
Floor model cheese melters are ideal for high-end steakhouses, casual restaurants, or diners that specialize in hearty cuisine. They can be used to roast meats, melt cheese, finish entrees, and more. For example, a commercial broiler can cook steaks and vegetables to golden-brown perfection by exposing them to high heat.
There are different configurations of floor model cheese melters available, including traditional cabinet-style, conveyor models, and deck-style units. Traditional cabinet-style models have a similar structure to toaster ovens, with some featuring a clear, hinged door. Conveyor models automate the process, allowing dishes to be placed on one end and automatically taken through the unit, while deck-style units have an open front where pans can be easily slid in and out.
When choosing a floor model cheese melter, it's important to consider the utility options available in your area. Some locations may not have access to natural gas or propane, making an electric cheese melter a more suitable option. Additionally, the difference in cost between gas and electricity may be a deciding factor.
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Mounted models
Salamanders are small broilers that can cook food, while cheese melters are designed to finish dishes that have already been cooked. Salamanders can be used for a wider range of applications as they are built with more powerful heating elements. They can be used for broiling fish and vegetables, browning chicken, and finishing steaks. Salamanders are also commonly used to finish au gratin dishes and other meals that require a crispy, caramelised layer on top.
Cheese melters, on the other hand, are finishing ovens that apply a concentrated blast of heat to cook only the top layer of food. They are perfect for toasting, glazing, and broiling items right before serving. For instance, a pizza house may use a countertop cheese melter to fix toppings in place and serve consistent flavours to customers.
When deciding between a salamander and a cheese melter, it is important to note that salamanders can reach much higher temperatures than cheese melters. Salamanders are commonly mounted above ranges to maximise workflow and cooking capacity, especially when cooking proteins.
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Electric cheese melters
Commercial kitchens have a few options when it comes to melting cheese. Salamanders and cheese melters are two types of equipment used to finish dishes with a layer of melted cheese. Salamanders are small broilers that can cook food, whereas cheese melters are made to finish food that's already cooked. Salamanders can be used to broil fish and vegetables, brown chicken, and finish steaks. They are also commonly used to finish au gratin dishes. Cheese melters, on the other hand, can toast, melt, and warm already cooked foods. They are ideal for toasting, glazing, and broiling items before serving.
One example of an electric cheese melter is the NutriChef Electric Raclette Cheese Melter, which offers Swiss-style angle-adjustable grilling for traditional cheese placement. It features adjustable temperature controls, a high-powered heating element, and a user-friendly electrical plug-in design. The NutriChef Cheese Raclette is a convenient and tasty option for food preparation, and it has received positive reviews from customers for its taste and ability to make parties more interactive.
Another option is the KFFKFF Electric Cheese Melter, which features a 2.3 Qt Professional Hot Fudge Heating Unit and durable stainless steel sauce warmer. This model offers temperature control between 86-230 degrees Fahrenheit, making it suitable for nacho cheese, hot fudge, and caramel. For those on a budget, Walmart offers a Commercial Cheese Melter Electric Cheese Melting Warmer for $38.99, which can be a useful option for hotels, cafes, and restaurants.
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Frequently asked questions
Commercial kitchens use salamanders, cheese melters, or broilers to melt cheese. Salamanders are small broilers that can cook food, while cheese melters are used to finish food that has already been cooked.
Cheese melters are compact units that are ideal for operations with limited kitchen space. They are also useful for warming plated meals between the kitchen and the serving station.
Cheeses with higher moisture content and lower melting points, such as Cheddar, Swiss, Gruyère, and Monterey Jack, are ideal for melting. Aged and dry cheeses like Parmesan, Pecorino, goat cheese, and feta do not melt well.
