1.
A high-heat finishing unit used for broiling, browning, and reheating foods.
2.
A medium-heat finishing appliance ideal for melting cheese and browning dish surfaces.
3.
A heating method that delivers fast, consistent, and efficient heat for finishing tasks.
4.
A heat source preferred for high-volume operations due to strong and consistent output.
5.
A convenient heat source option that is easy to relocate if placed under a hood.
6.
A configuration where equipment is installed above a range or on a wall to save space.
7.
A floor-model design built for heavy, consistent use in high-volume kitchens.
8.
A compact unit ideal for occasional or low-volume finishing tasks.
9.
The surface that holds food inside a salamander or cheesemelter during heating.
10.
A measure of operational demand that determines which equipment model is appropriate.
