Imperial Salamander Grills

The Imperial CIRSB-36 is a 36-inch gas-fired salamander broiler using infrared burner technology to deliver intense, even top-down heat. It is built for professional kitchen tasks including grilling, browning, glazing, caramelising, and finishing — work that demands consistent, controllable heat rather than the variable output of a conventional radiant burner. The unit can be mounted above an Imperial range, on a wall bracket, or on a counter bracket, giving reasonable flexibility when planning a cooking suite layout.

In service, the infrared burners heat quickly and hold consistent output across the full 36-inch width of the cooking surface. Separate left and right gas controls allow operators to run a single zone during quieter periods without shutting the unit down entirely — a practical help in managing gas consumption across a split service. The spring-balanced broiler screen locks in four positions, giving straightforward control over the distance between product and heat source, which matters when moving between delicate glazing and heavier browning tasks within the same service. The rack rolls out a full ten inches, making loading and unloading more manageable when the kitchen is moving at pace.

From a day-to-day operational standpoint, the CIRSB-36 offers several working advantages:

• Dual independent zone controls reduce gas use during quieter service periods
• Spring-balanced screen locks at four heights for precise heat-to-product distance
• Full roll-out rack and broiler pan simplify end-of-service cleaning
• Stainless steel front and sides support durability under heavy daily use
• Compatible with over-range, wall-mount, and counter-mount configurations

Installation requires a gas connection appropriately sized and certified for commercial use, along with a canopy extraction system providing adequate clearance above the cooking surface. This is standard for any gas salamander, but worth confirming early in the planning process rather than at installation. If wall mounting, the supporting structure must be rated for the unit's weight. Kitchens considering over-range installation should also verify ceiling heights, as mounting a salamander above a range adds considerably to the overall stack height of the suite.

The CIRSB-36 is well suited to mid- to high-volume operations — restaurants, hotel kitchens, pub kitchens, and contract catering sites where finishing speed and consistency matter through service. It handles sustained use comfortably across most of these environments. For sites running a salamander almost continuously through extended, back-to-back services at very high covers, it is worth discussing whether a heavier-duty or larger unit would be a better long-term choice.

If you are working through how this model fits your kitchen layout or expected service demand, we are happy to talk it through before you commit.