American Range Salamander Broilers - ARSB-36

American Range Salamander Broilers - ARSB-36

Deliver flawless finishing touches in record time. The American Range ARSB-36 uses twin infrared burners to blanket food with up-to-36,000 BTU of even, instantly-available heat—perfect for broiling steaks, glazing proteins, or melting cheese without over-cooking your dish.

Features

• Two independent infrared burners (18,000 BTU each) for precise left/right heat control
• Heavy-gauge insulated body with all-stainless front and sides for long-term durability
• Stainless-steel pilot system provides instant burner ignition
• Multi-position (3-level) roll-out cooking grate for effortless loading & unloading
• Front-mounted manual gas valves for quick, intuitive temperature adjustment
• Large-capacity slide-out drain pan simplifies grease management and cleanup
• Broiler grid and grate remove without tools for fast, thorough cleaning
• Factory-designed wall-mount or range-mount kits available (sold separately)
  

Specifications

What our Experts Think

• Professional Infrared Finishing Power – The American Range ARSB‑36 Salamander Broiler delivers 36,000 BTU via two independent infrared burners, offering intense, even radiant heat for browning, glazing, and finishing dishes quickly and consistently.

• Precision Control for Perfect Results – Dual manual burner controls and a multi‑position adjustable cooking grate let chefs dial in heat and distance for different foods — from delicate fish to hearty steaks.

• Robust Commercial Construction – Built with a heavy‑gauge insulated body and all‑stainless steel front/sides, this broiler resists corrosion, withstands heavy daily use, and is easy to keep clean in busy kitchen environments.

• Efficient Workflow Features – The roll‑out grate assembly and large‑capacity grease pan simplify loading, unloading, and cleanup, helping streamline service during rush periods.

• Versatile Installation Options – Designed for countertop, wall mounting, or range‑mounting (with optional kits), making it adaptable to diverse kitchen layouts and pass‑through setups.

Q&A

Maintenance Tips

• Daily Oil Care: Filter and skim oil after service to remove debris and extend oil life; replace oil entirely after several uses based on workload.

• Cool Before Draining: Always let oil cool before draining; rapid temperature changes can damage the tank and seams.

• Clean Fry Baskets & Tank: Remove baskets and scrub them and the frypot interiors with a gentle fryer‑safe solution; avoid sharp tools that can scratch metal.

• Tank Boil‑Out: Periodically perform a boil‑out with approved fryer cleaner to remove stubborn residues and maintain efficient heating.

• Wipe Stainless Surfaces: Clean exterior stainless steel daily with hot soapy water; avoid abrasive cleaners or steel wool to prevent damage.

• Inspect Gas & Safety: Check gas connections, thermostats, and the pilot safety shut‑off system regularly; have a professional service annually