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Thread Starter 

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