Search results mix up "salamander broiler," "cheesemelter," and "overfired broiler," but they are three different tools with three different jobs. All apply heat from above the food (that is what "overfired" means), but they differ sharply in output and purpose. Pick by the task: gentle melting, versatile finishing, or high-heat searing and volume production.
A cheesemelter is a low-output finishing unit — it melts, browns, and glazes but will not sear. A salamander is the versatile mid-range tool: higher heat, adjustable, good for browning gratins, toasting, finishing steaks and seafood, and melting. An overfired (upright) broiler is a large, high-BTU production unit built to sear steaks and run steakhouse volume.
| Unit | Heat output | Main job | Typical mounting |
|---|---|---|---|
| Cheesemelter | Low | Melt, glaze, light browning | Wall or shelf mount |
| Salamander | Medium–high | Finish, brown, toast, light sear | Range-mount, wall, or stand |
| Overfired / upright broiler | High | Searing, high-volume meat | Floor unit |
Mounting drives a lot of the buying decision, and it is one of the top things buyers ask about. Salamanders and cheesemelters can be range-mounted above a back-of-line range, wall-mounted on a bracket, or set on a countertop stand. Range-mount saves floor space and keeps finishing right at the line, but check that your range is rated to carry it and that clearances work under the hood. Wall mount frees the range top but needs solid backing and correct heat clearance. Measure the vertical gap — you need room to slide sheet pans and plates in and out.
Tip: If you only melt cheese and glaze, a cheesemelter costs less to buy and run. If you want one unit that also browns and finishes proteins, buy the salamander — it does the cheesemelter's job plus much more. Save the overfired broiler for menus that actually sear steaks in volume.
Both fuels are common. Gas salamanders heat fast and hit high peak temperatures; electric models offer even, controllable radiant heat and install anywhere with the right circuit — useful for wall mounting away from a gas line. See our gas vs electric guide for the wider trade-offs. Look for infrared or ceramic burners for fast, even heat, multiple rack positions, and a removable crumb/grease tray for cleaning.
Salamanders and cheesemelters are sized by width — roughly 24", 36", and 48" are common — so match the opening to the widest pan or plate you finish and to how many plates hit it at once during service. Look for multiple rack positions so you can move food closer to or further from the flame, and independent or infinite heat control rather than a single on/off setting. Sturdy slide-out racks and a removable crumb or grease tray make a huge difference at clean-down. For overfired production broilers, output is measured in BTU and cavity size — buy for peak steak counts, since these units are expensive to run and heavy to house.
Because these units broil at high heat and can throw grease-laden smoke, many jurisdictions require them under a Type I hood — especially overfired broilers and salamanders used to finish fatty proteins. A cheesemelter used only for light melting may fall under lighter requirements in some areas, but never assume. Confirm with our do I need a hood? tool, size exhaust with the hood CFM calculator, and verify local requirements. If you also run a grill line, pair this with a charbroiler for cooking and use the salamander for finishing.