| Professional salamander with 4-level rack and 2 independent thermostats |
CSPAPM |
| Ideal for |
Restaurants, brasseries, snack bars, sandwich shops, cafés, hotels, buffets, canteens, catering operations and event kitchens. |
| EAN code |
3611630002387 |
| Overall size |
Cm 60 x 37 x 37.5 h |
| Weight |
19.7 kg |
| Warranty |
12 months |
| Compliance |
CE |
| Origin |
France |
| TECHNICAL SPECIFICATIONS |
| Housing |
Stainless steel |
| Heating |
Overhead heating with 2 Incoloy 800 elements |
| Heat control |
2 independently adjustable thermostats |
| Rack positioning |
Adjustable to 4 levels to vary the distance from the heat source |
| Rack surface |
Cm 36.5 x 30 |
| Rear panel |
Opens for pass-through use |
| Residue collection |
Removable drawer for crumbs and cooking residues |
| Power |
2200 W |
| Power supply |
230 V – 50/60 Hz |
| MAIN FEATURES |
| The CSPAPM salamander provides a professional station for gratinating, browning, toasting and finishing dishes before service. Overhead heat acts on the food surface while allowing the operator to monitor the finish visually. |
| The 2 Incoloy 800 heating elements and 2 independent thermostats allow heating to be adapted to the task. The rack adjusts to 4 levels to vary the distance from the heat source according to food thickness and the required browning. |
| The Cm 36.5 x 30 rack accommodates compatible dishes and trays suitable for exposure to heat. The opening rear panel allows pass-through use, helping connect the preparation and service areas. |
| The stainless steel housing, direct controls and removable residue drawer help keep the hot station organised. A dedicated finishing appliance also leaves the main oven available for other tasks. |
| APPLICATIONS |
| Suitable for gratins, croque-monsieur, bruschetta, toast, hot sandwiches and dishes requiring browning immediately before serving. It can be used for final warming and finishing during service. |
| In restaurants and brasseries, it supports work at the pass. In snack bars and sandwich shops, it creates a dedicated area for toasting and hot preparations. In hotels, buffets, canteens and catering operations, it helps organise finishing before plating or distribution. |
| USE AND SERVICE ORGANISATION |
| Position the salamander on a stable surface near the plating area, leaving sufficient space for operation and cleaning in accordance with the manufacturer's instructions. Place the preparation on a suitable support, select one of the 4 rack levels and adjust the thermostats. Monitor browning visually and serve when the required finish is reached. With an appropriate workstation layout, the opening rear panel allows dishes to pass directly towards the service area. |
| ORGANISATION AND CLEANING |
| Disconnect the appliance and allow it to cool before cleaning. Remove the residue drawer and clean it separately. Clean the rack and stainless steel surfaces with suitable products, following the manufacturer's instructions and keeping water away from heating elements, controls and electrical components. |
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