SEM-60/80 {PRECISION} Finishing Oven/Salamander

  • Infinitely adjustable top
  • Infra-red quartz or vitro ceramic heating elements
  • Instant-on feature for vitro ceramic models
  • Full or ½ power for finishing or broiling
  • Pull out bottom wire rack for convenience
  • 24” or 32” wide
  • Free standing with 4” legs or 1” adjustable feet
  • Optional wall mounting kit
  • Optional electronic controls with 30% standby feature


Ideal for fine-dining restaurants, hotels, country clubs and fast casual concepts. Pressure sensitive adjustable top and open sides provide maximum flexibility and ease of operation to finish and broil appetizers, entrées and desserts.



  1. What are some of the uses?
    To finish appetizers, such as onion soup and clams casino. To heat up desserts, such as apple crisp and Crème Brule. To finish off a carefully prepared dinner and assure that all foods on the plate are piping hot. To broil, or finish meat, seafood, pasta or vegetables. To finish open faced sandwiches. To melt cheese on many specialty ethnic foods.
  2. Do the legs have to be installed?
    The 4” legs (included) or 1” adjustable feet (optional) MUST be installed for air circulation to the controls. 4” of clearance is needed on each side, back and top.
  3. Can the unit be installed over a range or steam table?
    Yes, as long as it is installed on a full depth insulated shelf.
  4. Is the unit able to be mounted to a wall?
    Yes, as long as it is not mounted over high heat or open flame. An optional wall mounting kit is required.
  5. What temperature does the unit go up to?
    The Quartz models (SEM-60/80Q & SEF-80Q) reach 635℉. The Vitroceramic models (SEM60/80VC) reach 1058℉.