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Had to choose between a $3000 salamander and a $1200 plancha for my new station
I was setting up a new station for a charcuterie and small plates menu. The salamander was a beast for melting and browning, but the plancha gave me more flat top space for searing and holding. I went with the plancha about 6 months ago. It's been great for volume, but I miss that instant overhead heat for finishing some dishes. Anyone else had to pick between these two for a tight space? What did you go with?
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the_phoenix5d ago
My buddy had the same choice for his tapas spot. He went salamander and ended up using a couple big cast irons on the burners for flat top work. Says he still wonders if he picked wrong.
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ryanburns4d ago
Cast irons work fine but a flat top's way faster for a busy service.
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