Imperial CIRSB-36 Gas Salamander Grill

The Imperial CIRSB-36 is a 36-inch gas-fired salamander broiler designed for professional kitchen use. It uses infrared burner technology to deliver intense, direct top-down heat for grilling, browning, glazing, caramelising, and finishing dishes. The unit can be mounted above an Imperial range, or installed on a wall or counter bracket, giving reasonable flexibility for different kitchen layouts.

In a busy service environment, the infrared burner provides fast heat-up and consistent, even output across the full cooking surface. Separate left and right gas controls allow operators to run one zone independently during quieter periods, which helps manage gas consumption without shutting the unit down entirely. The broiler grid is spring-balanced for ease of adjustment, and the rack rolls out a full 10 inches for straightforward loading and unloading — a practical consideration when service is moving quickly.

From an operational standpoint, the CIRSB-36 offers several useful working advantages:

• Dual independent zone controls allow partial use during quieter service periods
• Spring-balanced screen locks in four positions for precise distance control between product and heat source
• Full-width broiler pan and roll-out rack make cleaning more straightforward at close of service
• Stainless steel construction on front and sides supports durability in heavy-use environments
• Compatible with over-range, wall, and counter mounting configurations

Installation requires a gas connection appropriately sized and certified for commercial use. The unit needs adequate overhead clearance and ventilation — a canopy extraction system is standard practice. If wall mounting, the supporting structure must be rated for the unit's weight. Kitchens with limited overhead space should confirm ceiling heights before specifying this model, as over-range mounting adds to the overall stack height of the cooking 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 during service. For very high-throughput operations running the salamander continuously across extended services, it is worth discussing whether a heavier-duty or larger-capacity unit would better meet the demand.

If you are unsure whether this model fits your kitchen configuration or service volume, the team is happy to talk it through before you commit to anything.