Salamander Grills & Cheesemelters

The Lincat Silverlink 600 AS3 is an electric rise-and-fall salamander grill designed for commercial kitchen use. The defining feature is an adjustable hood mechanism that allows the operator to physically raise or lower the heat source over the food below, giving direct, hands-on control over cooking intensity without relying solely on power settings. It is a practical tool for kitchens that move quickly between browning, finishing, toasting, and holding dishes warm without overcooking.

During service, that adjustability earns its keep. An operator can reposition the hood to suit whatever is on the pass without breaking stride. Height markers on the mechanism support consistency across different brigade members, which matters when you are running covers at pace and need the same result from dish to dish. The smooth lift action keeps physical effort manageable across a long shift.

Day-to-day, the AS3 offers a number of practical advantages:

• Adjustable hood height gives immediate, visible control over heat intensity
• Height markers help multiple operators replicate consistent results
• Smooth rise-and-fall action reduces effort during continuous service
• Removable crumb tray keeps daily cleaning straightforward and limits grease build-up
• Gastronorm-compatible cooking area integrates naturally with standard pass workflow

As an electric unit, the AS3 requires a dedicated electrical supply installed by a qualified electrician in line with current UK regulations. It sits within the Silverlink 600 range, which uses a 600mm depth footprint. Before installation, it is worth confirming available bench space and overhead clearance — particularly if the unit will sit beneath shelving or an extraction canopy, as the rise-and-fall mechanism needs unobstructed vertical clearance to operate correctly.

This model is well suited to café restaurants, hotel kitchens, pub operations and contract catering environments where a reliable overhead grill is needed through regular daily service. It handles grilling, toasting and finishing duties comfortably at steady covers. For sites running continuous high-volume service across extended periods, it is worth considering whether a wider grill area or higher output would be a better long-term fit.

If you would like to talk through whether the AS3 suits your kitchen layout and service pattern, the team is happy to help before you commit.

The Roller Grill SGM 800 is a large-format gas salamander with an 800mm-wide grill surface and a sliding rise-and-fall mechanism. Twin radiant burners distribute heat evenly across the full width, and the height adjustment system allows operators to move food closer to or further from the heat source — giving direct control over cooking intensity without needing to alter burner output. The unit runs on either Natural Gas or LPG, which makes it straightforward to specify across different site configurations.

In a working kitchen, the ability to shift grill height quickly has genuine operational value. Finishing a thick piece of fish demands different heat proximity than flash-grilling a thin cut or glazing a sauce. A sliding salamander handles that variation cleanly without interrupting service rhythm. The 800mm width allows multiple covers to sit under the grill simultaneously, which helps sustain throughput during busy periods without operators feeding food through sequentially.

This is a unit commonly found in restaurant kitchens, pub operations, and volume catering environments where a reliable finishing station is a permanent fixture on the cooking line. Practical advantages include:

• Even heat distribution across the full grill width, reducing hot spots during service
• Rise-and-fall control for precise distance between food and the heat source
• Wide surface supports multi-cover output through peak periods
• LPG compatibility for sites without a mains Natural Gas supply
• Dual-intensity grilling from gentle finishing through to high-heat searing

Installation requires connection to a gas supply by a Gas Safe registered engineer and adequate overhead clearance, as salamanders produce significant radiant heat in both directions. Wall mounting or positioning above a cooking suite is the standard approach. A canopy extraction system is essential — ventilation must be sufficient for the heat load this unit generates at full output.

The SGM 800 is well suited to mid-to-high volume kitchens where a wide, permanent finishing station is needed as part of an established cooking line. It is less likely to be the right fit for compact kitchens with limited overhead space, or where salamander use is light and occasional. For smaller operations, a narrower model is likely more proportionate. For sites running continuous back-to-back services at sustained high volume, it is worth discussing whether a heavier-duty unit would better match the demand.

If you would like to talk through how the SGM 800 would sit within your existing setup, the team is happy to help you work through it before you make a decision.

The Louis Tellier Breziere is a purpose-built raclette cheese melter designed to hold and continuously heat a portion of a cheese wheel using adjustable radiant heating ramps. It works by suspending the cheese at the correct angle and distance from the heat source, allowing the surface to melt evenly so portions can be scraped directly onto plates or dishes as and when needed. The unit is made from stainless steel and finished in black, making it well suited to front-of-house service as well as back-of-house use.

In practice, this style of melter is commonly used in restaurants, hotels, and event catering operations that serve raclette as a dish or offer it as part of an experience-led menu. The heating ramps are adjustable in both height and angle, which is useful as the cheese wheel reduces in size during service — the ramp can be moved closer to maintain consistent melting without the need to stop and reconfigure significantly. An on/off switch is included for straightforward control during service.

Practical benefits include:

• Adjustable ramp height to suit quarter to sixth wheel portions
• Ramps fold flat for compact storage and transport between events
• On/off switch for safe, simple operation during service
• Stainless steel construction supports routine cleaning and hygiene
• Compact footprint suitable for table-top or counter service positions

At 850W, this unit draws modest power and will run from a standard 13A socket, which keeps installation straightforward. It is not designed for high-volume continuous-production environments — it is best suited to table-side theatre, event catering, or smaller restaurant operations where raclette is served as a feature dish rather than a high-throughput item. For very busy service periods or larger wheel portions, a higher-capacity melter may be worth considering.

This unit is well suited to restaurants, pop-up caterers, hotels running raclette nights, and mobile catering operations looking for a reliable and portable cheese melter with genuine front-of-house presentation appeal. Its folding ramp design makes it practical for operators who pack down between service periods or move between venues.

If you are unsure whether this size of melter suits your service volumes or event format, we are happy to talk it through before you order.

The Sammic SGF-450 is a fixed electric salamander grill designed for finishing, gratinating, and roasting a range of foods prior to service. It sits above the pass or prep line and uses overhead radiant heat to brown, glaze, and crisp dishes quickly without the need for a separate oven or grill. The cooking surface measures 450 x 350mm, making it a compact unit suitable for kitchens where counter space is limited but a reliable finishing station is still needed.

In a working kitchen environment, the SGF-450 performs well as a dedicated pass-side finishing tool. The three height-adjustable shelf positions allow operators to control the intensity of heat reaching the food, which is useful when moving between delicate gratins and more robust browning work. The two independent thermostats mean upper and lower zones can be set separately, giving a reasonable degree of control without overcomplicating the process during a busy service.

From a practical standpoint, the unit offers a number of useful operational features:

• Independent thermostats on each element allow zone-by-zone heat control
• Three tray positions support varied heat intensity for different dishes
• Stainless steel construction throughout supports hygiene and ease of cleaning
• Removable fat-collector tray simplifies end-of-service cleaning
• Fixed overhead grill format keeps the footprint predictable and stable

Installation is straightforward for a unit of this type, though it will require a suitable electrical supply — confirm the voltage and load requirements with your electrician before positioning. Being a fixed salamander, it is designed to sit permanently in one location rather than being moved between stations. Ensure there is adequate clearance above and around the unit for ventilation and safe use, particularly if it is being positioned beneath overhead cabinetry or shelving.

The SGF-450 is well suited to smaller restaurants, café kitchens, and pub catering operations where a reliable finishing grill is needed without the footprint or output of a larger overhead broiler. It is a practical choice for sites serving moderate covers. For higher-volume kitchens or operations needing a wider cooking surface and greater throughput, a heavier-duty model may be worth considering.

If you are unsure whether this model fits your service style or kitchen layout, our team is happy to talk it through with you before you commit.

The Sammic SGF-650 is a fixed electric salamander grill with a 650mm-wide cooking surface and a height-adjustable shelf. It is designed to finish, glaze, and gratinate dishes quickly at the pass, and can also be used for direct grilling where the menu demands it. The unit runs on stainless steel heating elements with two independently controlled thermostats, allowing the top and bottom zones to be managed separately — useful when you are finishing different dishes simultaneously.

In a working kitchen, a salamander sits at the edge of the service line and takes sustained punishment during a busy service. The SGF-650 is built from stainless steel throughout, which holds up well to the grease, heat, and cleaning chemicals that are part of daily kitchen life. Three tray positions give the chef enough flexibility to control cooking intensity without relying solely on thermostat adjustment, which is a practical advantage during fast-moving covers.

From an operational standpoint, the key day-to-day benefits are:

• Independent thermostats allow different zones to run at different temperatures simultaneously
• Three shelf positions give direct control over heat intensity and browning speed
• Removable fat-collector tray simplifies end-of-service cleaning
• Full stainless steel construction resists corrosion and wipes down quickly
• Fixed mounting keeps the unit stable and positioned consistently at the pass

Installation requires a suitable electrical supply — confirm your available supply with your electrician before ordering. The unit is wall-mounted or counter-positioned above the range, so you will need sufficient wall clearance above your cooking line and a safe fixing point. Access for the tray and shelf should also be considered in your kitchen layout.

The SGF-650 is well suited to restaurants, hotel kitchens, and pub operations running regular à la carte or carvery service where a reliable finishing station is needed. It is a practical mid-range salamander for consistent daily use. For very high-throughput kitchens or operations requiring a wider cooking surface, it is worth discussing whether a larger-capacity model would be a better fit for your service volumes.

If you are unsure whether this model is the right size for your kitchen or service style, our team is happy to talk through the options with you.

The Sammic SG-452 is a ceiling-mounted salamander grill designed for gratinating, finishing, and browning dishes at the pass. It sits overhead rather than on the worktop, keeping your preparation surface clear while keeping heat close to the food — a practical arrangement in kitchens where bench space is at a premium.

In service, the SG-452 performs the role most salamanders are relied upon for: rapid surface heat applied consistently across a broad cooking area. The height-adjustable top allows operators to control the intensity of the heat by varying the distance between the elements and the food, which is useful when moving between delicate gratin work and harder finishing jobs across a busy service period. The adjustable thermostat adds a further layer of control, reducing the risk of overcooking during slower periods when throughput is lower.

From an operational standpoint, the all-stainless steel construction — including the heating elements — makes the unit straightforward to keep clean and well suited to the hygiene standards expected in a professional kitchen. Key practical points include:

• Height-adjustable overhead mounting keeps worktop space free
• Adjustable thermostat supports consistent results across varying service volumes
• Removable fat collection tray simplifies end-of-service cleaning
• Stainless steel throughout for durability and ease of maintenance

Installation requires a suitable overhead fixing point capable of supporting the unit, along with access to an appropriate electrical supply. It is worth confirming ceiling height and structural suitability before ordering, particularly in kitchens with lower or non-standard ceiling configurations.

The SG-452 is well suited to small to mid-sized operations — restaurants, bistros, hotel kitchens, and similar environments — where a reliable finishing station is needed without dedicating worktop space. For higher-volume sites running multiple passes simultaneously, a heavier-duty or wider unit may be worth considering.

If you would like to talk through whether this model fits your kitchen layout and service style, the team is happy to help you work through the options.

The Sammic SG-652 is a ceiling-mounted salamander grill designed for finishing, gratinating, and browning a wide range of dishes before they leave the pass. Unlike countertop salamanders, the ceiling-mount configuration keeps the unit clear of the work surface below, which makes it a practical choice in kitchens where bench space is at a premium.

In a working kitchen environment, a salamander like this earns its place during service. It handles the constant throughput of gratinated dishes, glazed sauces, melted toppings, and quickly finished proteins without interrupting the flow of the line. The height-adjustable top allows the distance between the heating elements and the food to be varied, giving chefs direct control over the intensity of heat applied — useful when working across different dish types in the same service.

From an operational standpoint, the SG-652 offers a number of practical advantages:

• Stainless steel construction throughout supports durability and straightforward cleaning
• Height-adjustable top gives chefs control over browning intensity
• Adjustable thermostat allows consistent results across different menu items
• Removable fat collection tray simplifies end-of-service cleaning
• Ceiling-mount design frees up valuable bench and pass space below

Installation requires a secure ceiling or overhead structure capable of supporting the unit's weight, along with the appropriate electrical supply. The ceiling-mount arrangement means positioning needs to be planned carefully relative to the pass or cooking line — it is worth confirming the overhead clearance and structural suitability before ordering. This is not a unit that can simply be repositioned once installed, so getting the placement right at the outset matters.

The SG-652 is well suited to restaurants, bistros, and hotel kitchens where gratinating and finishing dishes is a regular part of service. It is best suited to operations with a steady but moderate volume of covers. For very high-volume sites with continuous demand across extended service periods, it is worth discussing whether a heavier-duty alternative would be more appropriate.

If you are unsure whether this model fits your kitchen layout or service volumes, we are happy to talk it through before you commit.

The Buffalo rise and fall salamander is a countertop overhead grill designed for commercial kitchen use. The upper grill element is mounted on a height-adjustable mechanism, allowing the distance between the heat source and the food to be set manually. A front-mounted temperature control handles heat output, giving chefs straightforward control over both intensity and proximity during service.

In a working kitchen, this kind of adjustability matters. Finishing a gratin, browning a sauce, or holding a grilled portion at temperature all require different distances and heat levels. Being able to move the element up or down without tools — mid-service — keeps the unit practical rather than limiting. The 2.8kW element recovers reasonably quickly between uses, which suits the kind of steady throughput a busy café, pub kitchen, or small restaurant generates.

From an operational standpoint, the unit offers a few clear advantages:

• Adjustable grill height allows precise control over browning and finishing
• Front-facing temperature control is accessible without leaning over the unit
• Stainless steel construction wipes down quickly between service periods
• Compact 450mm width fits into tighter pass or counter configurations
• Suitable for both finishing plated dishes and direct grilling

Installation is straightforward — the unit runs on a standard single-phase supply and sits on a countertop or purpose-built salamander stand. There are no water or gas connections to consider. Ensure adequate clearance above and behind for heat dispersal, and check that the counter or stand is rated for the weight before positioning. Ventilation in the surrounding area should be sufficient for continuous overhead grilling use.

This salamander is a practical choice for small to medium operations where counter space is limited but a reliable overhead grill is still needed for finishing and browning work. For higher-volume sites running continuous service across multiple covers, a larger or heavier-duty model may be worth considering.

If you're unsure whether this unit suits your service volumes or kitchen layout, our team is happy to talk it through with you before you commit.

The Giorik Hi Lite SH40 is a rise and fall electric salamander grill designed for commercial kitchen use. The adjustable grill head moves up and down to control the distance between the heat source and the food, giving chefs direct, practical control over cooking intensity without adjusting power settings. It accommodates a full 1/1 GN shelf, making it suitable for grilling, finishing, and glazing across a range of menu items in a single pass.

Where this unit stands out in service is its heat-up speed. Reaching operating temperature within seconds of being switched on means it can be brought into use quickly during a busy service rather than being left running continuously between covers. This also reduces the amount of residual heat being expelled into the kitchen environment over the course of a shift, which is a practical consideration in tighter or warmer kitchen spaces. Recovery between successive loads is similarly quick, keeping throughput consistent during peak periods.

From an operational standpoint, the rise and fall mechanism offers a level of versatility that a fixed-height salamander does not. Key practical advantages include:

• Variable grill height for precise heat control without changing power output
• Fast heat-up reduces idle running time and associated energy draw
• Full 1/1 GN capacity handles larger batches or standard-sized trays directly
• Three-phase supply keeps current draw balanced across phases
• Compact footprint relative to its grilling capacity

Installation requires a three-phase electrical supply, and at 80.5kg this is a substantial piece of equipment that will need appropriate bench support or a purpose-built stand. The unit's depth and height should be assessed against available overhead clearance, particularly if it is to be wall-mounted or positioned beneath extraction canopies with limited headroom. Ventilation requirements should be confirmed with your extraction installer before fitting.

This salamander is well suited to mid- to high-volume operations — hotel kitchens, busy restaurant brigades, and contract catering environments where speed of finish and consistent heat output matter during service. It is less likely to be the right choice for lower-volume sites where a single-phase unit would suffice and be simpler to install. For very high-throughput operations running continuous back-to-back covers, it is worth discussing whether a heavier-duty configuration would be more appropriate.

If you are unsure whether this model fits your service volume or installation setup, our team is happy to talk it through before you commit.

The Giorik SH20 is a rise and fall electric salamander grill designed for commercial kitchen use. The adjustable head allows operators to raise or lower the grill element to control heat intensity without adjusting power settings, which is a practical advantage when finishing dishes to order or holding product at temperature between service periods. It accepts 2/3 GN capacity, making it a compact option for kitchens with limited overhead or counter space.

In service, the SH20's 3kW element reaches working temperature extremely quickly, which matters in kitchens where the salamander is not left on continuously throughout the day. Rapid heat-up reduces the energy wasted during standby and limits the volume of residual heat expelled into the kitchen — a consideration that is often underestimated in smaller or less well-ventilated kitchens. Recovery between passes is consistent, supporting steady throughput during busy service periods.

From an operational standpoint, the rise and fall mechanism gives chefs direct control over browning and finishing without the guesswork that comes from fixed-height units. Key practical benefits include:

• Adjustable head height for precise control over browning and finishing
• Fast heat-up reduces energy use and unnecessary kitchen heat load
• Compact 2/3 GN footprint suits tighter counter or pass configurations
• Single-phase connection keeps installation straightforward in most sites
• Simple construction with minimal components to maintain

Installation is single phase, which simplifies the electrical requirements for most commercial premises. The unit weighs 40kg, so wall or shelf mounting should be assessed for structural suitability before installation. Ventilation above and around the unit should be adequate — the manufacturer's clearance guidelines should be followed, particularly in enclosed overhead positions.

The SH20 is well suited to small to medium kitchens, cafés, bistros, and pub operations where a capable, energy-conscious salamander is needed without the footprint or power demands of a full-width unit. For sites with higher throughput or larger GN requirements, a heavier-duty or wider model would be worth considering.

If you are unsure whether this unit fits your pass layout or service volume, our team is happy to talk through the options with you.

The Giorik ST30 is a rise and fall electric salamander grill built around the brand's Hi Touch control system. The adjustable grill head moves up and down to vary the distance between the elements and the food, giving operators precise control over heat intensity and finish. It runs on a three-phase supply and the elements reach working temperature in under 20 seconds, which makes it practical to switch on and use to order rather than leaving it running throughout service.

The Hi Touch system allows individual elements to be selected or deselected depending on how much of the grill surface is in use. During quieter periods or when only a small section of the grill is needed, unused elements can be turned off — a practical arrangement that can meaningfully reduce electricity consumption compared with running the full element load continuously. The touch-responsive interface is straightforward to operate in a busy service environment and does not require the operator to interrupt their workflow.

In practical terms, the ST30 suits kitchens that need reliable finishing, glazing, and gratinating across a range of covers. The rapid heat-up means recovery between orders is not a limiting factor during peak service. The rise and fall mechanism gives more flexibility than a fixed-height salamander, particularly where dishes vary significantly in depth or where precise browning is important to the finish.

• Selective element switching reduces energy draw during lower-demand periods
• Rise and fall head adjusts grill-to-food distance for consistent results
• Sub-20-second heat-up supports an on-demand approach to operation
• Touch-responsive controls keep operation clean and straightforward during service
• Three-phase supply supports sustained output under continuous use

Installation requires a three-phase electrical connection, so this model is not suitable for sites with single-phase supply only. At 69kg the unit is substantial and will need adequate counter or shelf support rated for the load. The footprint is a practical fit for most pass or hot line positions, though ventilation above and around the unit should be considered during installation planning.

The ST30 is well suited to mid- to high-volume kitchens — restaurants, hotel operations, and contract catering sites — where both output and running cost matter. It will suit operators who want the flexibility of on-demand use rather than leaving a salamander running at full load throughout the shift. For sites with very high throughput or where the salamander is under near-continuous use across multiple sections, it is worth considering whether a higher-output model would be a better fit.

If you are weighing up whether this model suits your service volume or installation setup, our team is happy to talk it through before you commit.

The Giorik SH30 is a rise and fall electric salamander grill designed for professional kitchen environments where consistent, controllable overhead heat is a daily requirement. The height-adjustable head allows operators to bring the heat source closer to or further from the food, giving direct control over browning, glazing, and finishing without relying on oven position alone. It operates on a three-phase supply and accepts a full 1/1 GN tray, making it a practical fit for mainstream production kitchens.

One of the more notable operational characteristics of this unit is its rapid heat-up time. Reaching working temperature within seconds rather than minutes means it can be brought into service quickly during a busy pass, without the sustained energy draw of a grill left running on standby throughout service. This also reduces the volume of residual heat being expelled into the kitchen environment — a genuine consideration in smaller or enclosed kitchen spaces.

In practical terms, the rise and fall mechanism earns its place in kitchens where the grill is used across a range of tasks — finishing steaks, browning gratins, glazing fish, or toasting open sandwiches — where a fixed-height element would require workarounds. The adjustability makes it more versatile than a static overhead grill without adding operational complexity.

• Rapid heat-up reduces unnecessary standby energy consumption
• Adjustable head height suits a wide range of grilling and finishing tasks
• Full 1/1 GN capacity aligns with standard kitchen tray sizes
• Three-phase operation delivers consistent, stable power through service
• Compact footprint relative to output, suitable for counter or shelf mounting

Installation requires a three-phase electrical supply, which should be confirmed with your electrician before ordering. At 69kg, the unit will need adequate structural support if shelf-mounted, and adequate clearance above and around it for safe operation and cleaning access. It is not suited to single-phase sites without rewiring.

The SH30 is well suited to mid-sized restaurants, hotel kitchens, and pub operations where the grill sees regular but not continuous use across a standard service. For very high-volume sites running the salamander constantly through extended shifts, it is worth discussing whether a heavier-duty specification would be more appropriate for the workload.

If you are unsure whether this model fits your setup — particularly around electrical supply, mounting, or throughput requirements — our team is happy to talk it through before you commit to an order.

The Buffalo Quartz Salamander is a countertop overhead grill designed for finishing, browning, and reheating dishes in a commercial kitchen environment. It uses quartz heating elements rather than conventional rod elements, which means it reaches working temperature considerably faster — a practical advantage during a busy service when time between orders is short.

In daily kitchen use, this unit earns its place at the pass or on a prep counter. It handles the kind of repetitive finishing work that would otherwise tie up oven or grill space: gratinating, melting cheese, browning sauces, crisping toppings, and holding plated dishes at temperature. The quartz elements respond quickly to heat-up demands, which matters in kitchens where the salamander sits idle between rushes and then needs to perform immediately when called upon.

Practically, the unit offers a reasonable degree of control for day-to-day use:

• Three shelf height positions to adjust distance from the element
• Adjustable heat controls to run full or overhead elements only
• Quartz elements that are straightforward to replace if they fail over time
• Stainless steel construction for durability and ease of cleaning
• Compact footprint suited to countertop use in kitchens with limited space

Installation is straightforward — the unit runs on a standard 13A supply, so no dedicated electrical provision is required in most commercial kitchens. It should be positioned with adequate clearance above and to the sides to manage radiant heat safely. As with any overhead grill, grease accumulation in the drip tray needs regular attention to maintain hygiene standards and reduce fire risk.

This salamander is well suited to small to medium operations — cafés, pub kitchens, small restaurants, and contract catering units — where a dependable finishing grill is needed without the footprint or cost of a heavier-duty model. For high-volume sites running continuous service, a higher-capacity unit with a wider grill area and more powerful elements may be worth considering.

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

The Buffalo salamander grill is a countertop overhead grill designed for commercial kitchen use. It operates on a 3kW metal heating element and is primarily used for browning, grilling, finishing dishes, reheating, and short-order hot holding. It connects to a standard 13A supply, making it straightforward to position within an existing kitchen without specialist electrical work in most cases.

In service, the unit performs consistently across the temperature range and recovers well between uses. The three adjustable shelf positions allow chefs to manage heat intensity by distance rather than dial alone — a practical advantage when working across different portion sizes or finishing dishes to varying requirements. The built-in timer helps maintain consistency during busy service without relying solely on chef attention.

A notable practical point is the use of metal heating elements rather than quartz or glass alternatives. Metal elements are more resistant to the knocks and thermal shock that occur in a working kitchen, and they tend to have a longer service life under daily use. Key operational benefits include:

• Metal elements offer better durability than quartz under heavy daily use
• Three shelf positions give precise control over heat intensity
• Built-in timer supports consistent results across service periods
• Stainless steel construction is straightforward to clean down
• 13A connection suits most existing kitchen electrical layouts

Installation is uncomplicated for a unit of this type — it is countertop-mounted and requires only a suitable surface, adequate clearance above and around the unit for heat dissipation, and access to a 13A socket. It is not a fixed installation, which gives some flexibility in kitchen layout. At 13.5kg it can be repositioned if needed, though it should be sited on a stable, heat-resistant surface as standard practice.

This salamander is well suited to smaller commercial kitchens, cafés, bistros, pub kitchens, and any operation where grilling and finishing work is a regular but not constant part of service. It is a sensible choice where counter space and budget are considered alongside output requirements. For higher-volume operations with continuous grilling demands across extended service periods, a heavier-duty model with a larger grill surface may be worth considering.

If you are unsure whether this unit suits your service volume or kitchen setup, we are happy to talk it through before you commit to a purchase.

The Giorik Hi Touch ST40 is a rise and fall electric salamander grill designed for professional kitchen environments where precise grilling, finishing, and glazing form a regular part of the service. The rise and fall mechanism allows the grill head to be positioned at varying heights above the food, giving operators direct control over cooking intensity without adjusting element temperature alone.

In busy service conditions, the ST40's ability to reach working temperature in under 20 seconds is a practical advantage — there is no extended warm-up period eating into prep time, and the unit responds quickly when demand increases unexpectedly during a shift. The grill handles the sustained workload of a commercial pass without the inconsistency that can affect lower-specification units over time.

One of the more operationally useful aspects of this model is the Hi Touch control system, which responds directly to human contact and allows individual elements to be switched on or off independently. In practice, this means energy is only drawn for the capacity actually needed — during quieter periods, running fewer elements can reduce power consumption considerably, which adds up across a full week's service. Key practical points include:

• Sub-20-second heat-up time reduces idle waiting between covers
• Selectable elements allow output to match actual throughput demand
• Rise and fall adjustment suits varied product heights and cooking styles
• Touch-responsive controls are straightforward to operate in a busy pass environment
• 3-phase supply provides stable, consistent power delivery under heavy use

This is a 3-phase unit, so a suitable 3-phase supply must be confirmed prior to installation. At just over 80kg, it requires adequate bench or overhead support rated for the load, and sufficient clearance above and around the unit for safe operation and heat dissipation. The 735mm width suits a standard medium-to-large pass setup, though it is worth measuring available space carefully before ordering.

The ST40 is well suited to hotels, restaurants, and contract catering operations running consistent grill and finishing volumes. It is a practical choice where energy management matters alongside performance. For very high-volume sites with continuous grill demand across multiple sections, a heavier-duty or higher-capacity model may warrant consideration.

If you would like to discuss whether the ST40 is the right fit for your kitchen's setup and workflow, the team is happy to talk it through.