HES Electric Lift Salamander

Product Overview

The HES Electric Lift Salamander is an overhead electric grill for finishing dishes at the pass. Heat comes from above, and the lift lets the cook raise the element to slide a plate or tray underneath, then lower it to set the distance between heat and food. It is part of our Western Combination Cooking Line, and it suits hotel kitchens, à la carte restaurants, banqueting and catering units that want a dedicated browning station instead of tying up the main oven. As commercial cooking equipment manufacturers, we supply the salamander with a specification sheet you can hand to your contractor, so the unit can be planned into the line before the kitchen is fitted out.

Key Features

• One-hand lift control — The element rides on a lift handle: raise it clear to load a plate or tray, lower it back into position to work. There is no need to slide the dish or reach across the heat.
• Browning without the main oven — A plate gets its coloured top at the pass in the minutes it takes to finish the rest of the order, so the oven stays free for the next bake.
• Heat from above, bench clear below — The work area under the element stays open for garnishing and wiping, and nothing sits between the heat and the food.
• Fits a working line — Shaped to stand beside your other restaurant cooking equipment, with the lift within easy reach from the plating side.
• Quick to hand over — The lift and the heat control are the two things a cook touches, so a new starter can be shown the station in a few minutes.

Specifications

Applications

• Hotel breakfast service — Toast, pastries and breakfast plates pick up colour and a warm finish before they leave the kitchen.
• À la carte pass — Melting cheese over a burger, glazing a fillet of fish or giving a steak a last sear on top, without sending the pan back to the range.
• Banqueting and catering — Trays of gratin, lasagne and baked pasta come out of the oven and go under the salamander for a browned top just before service.
• Pastry and dessert sections — Caramelising sugar on crème brûlée, toasting meringue and warming tarts, a few portions at a time.
• Compact kitchens — Where there is no room for a separate grill, one unit covers the top-browning work of a much larger commercial kitchen cooking equipment setup.

Installation & Commissioning

1. Choose the position at the pass. The cook needs a clear view of the plate and room to work the lift, with clearance above the unit and plating space directly below it.
2. Have a qualified electrician check the site supply against the specification sheet before anything is connected, and agree who signs off the final connection.
3. Prepare a rigid support. Use a bracket, stand or bench frame rated for the appliance and fixed so it cannot shift when the element is moved.
4. Commission before the first service. Run the lift through its full travel, check that the plate heats evenly across its width, and confirm the control responds cleanly.
5. Brief the team. Show the cooks how to raise and lower the element, and agree who cleans the unit at the end of each shift. As with other restaurant cooking equipment, keep the area around it clear.

Model & Size Options

The two models differ mainly in how much pass they cover. The HES-450 is the compact choice: it finishes one or two plates at a time and leaves bench room around it, which suits a café kitchen, a pastry section or a site where the salamander shares a counter with other equipment. The wider HES-600 covers several plates or a full tray in one pass, so it is the better fit for hotel and banquet kitchens where the pass runs continuously through service. Weigh the width against the gap between the plating area and the next appliance on the line, and remember that the larger unit needs a support with more capacity behind it. Tell us which width you are planning for and we will confirm the details before you order.

Scale & Supply Capability

Ola Oficina Co., Ltd is a professional kitchen equipment supplier serving hotels and restaurants. Our range covers gas and electric cooking equipment — pasta cookers, a gas soup kettle, griddles, a griddle with fryer, a lift salamander and gas stoves — available in cabinet and counter-top formats, so buyers can equip a full cooking line from one supplier. Fuel type, format and configuration options let you match equipment to each site. Technical documents are supplied with our ranges, and our team assists with product selection, spare parts and repeat orders.

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