Imperial CIRSB-36 Gas Salamander Grill 36-Inch Infrared

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, even top-down heat for grilling, browning, glazing, caramelising, and finishing dishes. The unit can be mounted above an Imperial range, on a wall bracket, or on a counter bracket, which gives reasonable flexibility when planning the layout of a cooking suite.

In a busy service environment, the infrared burner heats quickly and maintains consistent output across the full 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, which helps keep gas consumption in check. The spring-balanced broiler screen locks in four positions, giving straightforward control over the distance between product and heat source — useful when moving between delicate glazing work and heavier browning tasks. The rack rolls out a full ten inches, which makes loading and unloading more practical when service is moving at pace.

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

• Dual independent zone controls allow partial use during quieter service periods
• Spring-balanced screen locks in four positions 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 in 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. The unit requires a canopy extraction system with adequate clearance above the cooking surface — this is standard practice for any gas salamander, but worth confirming early in the planning process. 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 the salamander above a range adds considerably 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 are important through service. It handles sustained use comfortably in most of these environments. For operations running a salamander almost continuously across extended, back-to-back services at very high covers, it is worth having a conversation about whether a heavier-duty or larger unit would be a better long-term fit.

If you are weighing this model against your kitchen layout or expected service demand, the team is happy to talk it through before you make a decision.