Hi, I'm new to the forum. My company is planning to introduce a Salamander, and I'm one of the main engineers responsible for the development project. I just want to know what are the important points/features that the chefs are looking for in a commercial grade Salamander?
- What are the standard features that a Salamander must have?
- What are the features that current Salamanders lack, but you would like to have in one?
- What do you mainly use the Salamander for in your restaurant? (Pick the top three usage)
Thank you for all your inputs :D