| Professional salamander with 2 independent thermostats and 3-level rack |
CSPM |
| Ideal for |
Restaurants, brasseries, snack bars, cafés, hotels, canteens, catering operations and event kitchens. |
| EAN code |
3611630002257 |
| Overall size |
Cm 60 x 37 x 37.5 h |
| Weight |
18.8 kg |
| Warranty |
12 months |
| Compliance |
CE |
| Origin |
France |
| TECHNICAL SPECIFICATIONS |
| Housing |
Stainless steel |
| Heating |
Overhead heating with 2 Incoloy 800 elements |
| Control |
2 independently adjustable thermostats |
| Rack |
Adjustable to 3 levels to vary the distance from the heat source |
| Rack surface |
Cm 43 x 31 |
| Rear panel |
Opens for pass-through use |
| Residue collection |
Removable drawer for crumbs and cooking residues |
| Power |
2200 W |
| Power supply |
230 V |
| MAIN FEATURES |
| The CSPM salamander is designed for gratinating, browning, toasting and finishing food before service. Overhead heating concentrates heat on the food surface while allowing the operator to monitor the finish visually. |
| The 2 Incoloy 800 heating elements and 2 independently adjustable thermostats allow heat to be adapted to the task. The rack can also be positioned at 3 different levels to vary the distance between the food and the heat source. |
| The opening rear panel allows pass-through use, helping dishes move between the preparation and service areas. The Cm 43 x 31 rack accommodates suitable heat-resistant dishes and supports that fit within the available space. |
| The stainless steel housing suits professional environments. A removable drawer collects crumbs and cooking residues, helping keep the workstation organised and simplifying cleaning after service. |
| APPLICATIONS |
| Suitable for gratins, croque-monsieur, bruschetta, toast, warm cheese, garnishes and dishes requiring a quick finish. It can also be used for brief final warming before serving. |
| In restaurants and brasseries, it supports dish finishing at the pass. In snack bars and cafés, it provides a dedicated station for toasting and hot preparations. In hotels, canteens and catering kitchens, it complements the production line while leaving the main oven available for other tasks. |
| USE AND SERVICE ORGANISATION |
| Place the salamander on a stable worktop near the plating area, following the manufacturer's installation instructions. Place the food on a suitable support, select the rack level and adjust the thermostats to suit the task. Monitor the food surface visually and serve when the required finish is reached. The opening rear panel allows dishes to pass towards the service area. |
| ORGANISATION AND CLEANING |
| Disconnect the appliance and allow it to cool before cleaning. Remove the collection drawer to clear crumbs and residues, then clean the stainless steel surfaces with suitable products. Follow the manufacturer's instructions and keep water away from heating elements, controls and electrical components. |
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