American Range Salamander Broilers - AROB-48 115,000 BTU • 4 Ceramic Infrared Burners • Made in USA Bring steakhouse-quality searing to your kitchen with the American Range AROB-48 Brazilian Infrared Broiler. Four ceramic burners unleash a wall of 1,800 °F infrared heat, locking in juices and delivering the unmistakable flavor and texture guests crave. Built for the rigors of commercial service yet compact enough for countertop installation, this 48" broiler is the ultimate solution for churrasco, kabobs, seafood and more. Why You’ll Love It 4 high-efficiency ceramic infrared burners generate 115,000 BTU (34 kW) of penetrating heat. Surface temperature reaches ≈1,800 °F for rapid caramelization and reduced product shrinkage. Stainless steel skewer cooking rack holds product directly under the flame for authentic Brazilian style grilling. Full-width, pull-out grease pan streamlines cleanup and keeps your workspace tidy. Individual burner control valves let you create multiple heat zones for menu versatility. Durable stainless steel exterior stands up to busy kitchens and wipes down easily. Countertop design; optional 4" tube legs available for added height and ventilation (sold separately). ETL listed for gas & sanitation; designed, engineered & built in the USA. What Our Experts Think 48" gas salamander broiler built for high-volume finishing, broiling, and melting Equipped with powerful infrared burners for fast, even heating Wider cooking area accommodates multiple dishes at once Heavy-duty stainless steel construction ensures long-term durability Perfect for restaurants, steakhouses, hotels, and institutional kitchens Q&A Q: What is the AROB-48 best used for?A: Ideal for broiling steaks, melting cheese, caramelizing desserts, and finishing entrees. Q: How does it compare to the AROB-36?A: The 48" model offers more cooking space, making it better for high-volume kitchens. Q: Can it be mounted above ranges or on a wall?A: Yes, it allows for flexible installation to fit various kitchen layouts. Maintenance Tips Clean broiler racks and drip trays daily to prevent grease buildup Wipe stainless steel surfaces with mild, non-abrasive cleaners Inspect burners monthly for consistent flame performance Keep ventilation clear to avoid overheating Schedule annual professional maintenance for safe, efficient operation
