A commercial broiler cooks with intense radiant heat to sear steaks, finish dishes and melt cheese in seconds. Babak Food Equipment offers salamanders, cheesemelters, upright broilers, gyro machines and shish kabob broilers for steakhouses, burger shops, restaurants, pubs, Mediterranean and Middle Eastern kitchens, hotels and caterers across Vancouver and British Columbia – from brands such as Vulcan, Royal, Wolf and Eurodib.
Types of commercial broilers
Salamanders
Salamander broilers mount above a range or on a counter and deliver strong top-down heat for browning gratins, finishing steaks, caramelizing desserts and toasting. Many use infrared burners for very fast heat-up.
Cheesemelters
Cheesemelters look like salamanders but run at lower, gentler heat. They are made for melting cheese on nachos, sandwiches and onion soup, and for keeping plates warm before they go out.
Upright broilers
Upright broilers are heavy-duty, floor-standing units with one or two broiling chambers and an adjustable rack. Infrared burners reach very high temperatures, giving steakhouse-style searing for large volumes of steaks and chops.
Gyro machines
Gyro machines are vertical broilers that roast a rotating cone of meat for gyros, shawarma, doner and al pastor. Models vary by the number of burners and the cone weight they hold.
Shish kabob broilers
Shish kabob broilers hold skewers over the heat for evenly cooked kebabs, souvlaki and grilled vegetables – a must for Persian, Greek and Middle Eastern menus.
For open-grate grilling, see our charbroilers.
How to choose a commercial gas broiler

Menu and volume: a salamander suits finishing and plate work; an upright broiler suits high-volume steak; gyro and kabob broilers suit specific cuisines.
Infrared or standard burners: infrared burners heat up faster and reach higher temperatures, which shortens cook times and can reduce gas use.
Mounting: salamanders and cheesemelters can mount on a range backriser, a wall or a countertop. Check that your range is designed to support one.
Gas or electric: gas broilers need a licensed gas connection and can usually be set up for natural gas or propane; electric models need the correct voltage and phase.
Ventilation: all broilers must sit under a commercial hood with fire suppression, with generous clearance above.
Cleaning: removable grease trays and racks make the daily clean-up faster and reduce fire risk.

Why buy your broiler from Babak Food Equipment?
Babak Food Equipment has served commercial kitchens for more than 20 years and holds a 4.9★ Google rating from 380+ reviews. Our team can help you compare broiler styles, plan where they fit on your line and check your gas, power and hood requirements before you buy. Delivery and installation options are available across BC – details and costs are discussed when you order. Ask about certified used restaurant equipment too.
Commercial broiler types at a glance
TypeHeat levelBest forSalamanderHigh, top-downFinishing, browning, searingCheesemelterModerate, top-downMelting cheese, plate warmingUpright broilerVery high, often infraredSteakhouses, high-volume broilingGyro machineVertical, side heatGyros, shawarma, donerShish kabob broilerHigh, under skewersKebabs, souvlaki, skewered vegetables
Frequently asked questions
What is a broiler in a commercial kitchen?
A broiler is cooking equipment that uses intense radiant heat, usually from above, to sear, brown and finish food. Salamanders, cheesemelters and upright broilers are the most common types.
What is the difference between a salamander and a cheesemelter?
A salamander runs much hotter and can sear and brown food, while a cheesemelter uses gentler heat for melting cheese and holding plates. Salamanders often have an adjustable rack to change the distance from the heat.
How hot does a salamander broiler get?
Many commercial salamanders reach about 1,500°F (815°C) or more at the burner surface, especially infrared models. The food temperature depends on the rack position and time.
What is the difference between a broiler and a charbroiler?
A broiler heats food from above, while a charbroiler heats food from below through open grates. Both give high heat, but a charbroiler adds grill marks and a smoky flavour.
Do commercial broilers need a hood?
Yes. Gas and electric broilers produce heat, smoke and grease and must be installed under a commercial hood with fire suppression, following local code.
Availability, pricing, warranty terms, delivery and installation are confirmed at the time of purchase – request a quote on any model or call our team at (604) 566-9747.