HENDI Salamander Grill N264201

A salamander grill directs intense heat downward from an overhead element, browning, melting or finishing dishes without turning them. The method concentrates energy on the surface, so sauces glaze quickly, cheese melts evenly and meats develop a crust while staying juicy inside.

The operator places the food on the adjustable grate, sets the height to one of four levels, then dials the temperature between 50 °C and 250 °C. A stepless control lets the chef match the heat to the task—low for gentle warming, high for rapid searing. The built-in timer runs up to fifteen minutes, switching the element off automatically. An indicator light shows when power is on, and the thermostat holds the chosen temperature steady.

Loading is simple: lift the front handle, slide the grate out, arrange the items, then push the grate back under the element. The crumb tray beneath catches drips and spills, keeping the worktop clean. After use, the tray and grate remove for washing, while the stainless-steel interior wipes down with a damp cloth.

The grill measures 400 mm across the front, 300 mm deep and 200 mm high, fitting above a worktop or hob without crowding the line. At 17.9 kg it stays light enough to move with two hands, yet stable once in place. A 2.0 kW element draws a steady load on a 230 V circuit, typical of a commercial kitchen ring.

Four height settings let the chef control the distance between the food and the element, adjusting for delicate items or thicker cuts. The included grate has handles for safe removal, and the crumb tray slides out from the front without tools.

Cleaning follows from the parts: the grate and tray go into the sink or dishwasher, while the interior and exterior wipe with a damp cloth. The element stays in place, protected by the housing.

The HENDI salamander grill is catalogued under counter-top finishing equipment, used where speed and surface control matter—melting cheese on open sandwiches, browning gratins, or adding a final glaze to plated dishes.