Bluestar is trying to make a point more than communicating an actual truth -- but to their credit, what they're saying is true if inexact.
Their broiler is an "IR" (infra red) broiler and not an actual restaurant salamander -- even though it uses substantially the same technology. A modern restaurant salamander is essentially an open broiler, but develops more heat at the grate than a standard broiler. Too much heat to be used as an ordinary broiler.
A "cheese melter" is another piece of restaurant equipment, traditionally used in Mexican restaurants to melt the cheese on beans, enchiladas and so on. In fact, the two pices of equipment, cheese melter and salamander, are essentially identical except for the price.
So when you're friend says a salamander is a cheese melter, that's what he meant. When he talked about grease in your eye, it's because restaurant salamanders and cheese melters are mounted above the stove at eye-height.
IR broiling and grilling technology used to be very expensive, in part because of manufacturing costs, and in part because it was covered by TEC's patent. However, costs have come down and the patent either expired or TEC started licensing cheaply (I'm not sure which). In any case the glass or ceramic broilers which were at the heart of restaurant salamanders, and which once rare and expensive are quite common in "pro style" stoves, high-performance barbecues and so on.
However, a pro-style oven with an integrated broiler is not a restaurant oven, nor is the integrated broiler is not a restaurant salamander. The difference is the amount of gas available to the respective pieces of equipment. Restaurant stoves use bigger inlets to take advantage of a much larger gas supply.
The home IR broilers do develop significant more heat than an ordinary home stove broiler -- at least an ordinary home stove without an IR broiler. They are in fact hot enough to actually broil a steak -- rather than shine a little flame at it while baking it to death. No matter how hot it gets, you can easily control the heat by moving the rack you've got your broiler pan on down a level or two and cook your chicken so the skin is crisp but the meat is cooked through.
In short, it's good tech and you want it. Be aware that almost all pro style home stoves have it, but each has its own name for it.