EFI RCTSM-36-P Salamander Broiler - Continental Restaurant Equipment

EFI RCTSM-36-P Salamander Broiler

$2,505.00 $2,004.00
EFI
Add to WishlistCompare

Product  Overview

  • Durable stainless steel structure that is corrosion resistant and easy to clean
  • Simple and reasonable
  • Easy to maintain
  • High efficient ceramic infrared burner, for quick and even heating
  • Standby pilots
  • Independent manual controls to save energy
  • Mounting kits available to save kitchen space
Warrenty:
  • 1 year parts and labour
Certification

Specification Sheet

pdf

Product Specifications

Ask a Question
SKU: EFI RCTSM-36-P
Availability: In Stock Pre order Out of stock
Commercial Cooking • Canada Commercial Sales

Commercial Product Overview

Best for kitchens requiring consistent cooking performance and dependable daily output.
A practical role for the EFI RCTSM-36-P is to finish, brown, and melt foods above the main cooking line as part of a finishing area. The propane configuration gives buyers a clear basis for comparing the model with nearby alternatives.

Buyers should verify the specifications on this page to confirm dimensions, requirements, and installation compatibility prior to ordering.

Specifications FAQ
Brand: EFIModel: RCTSM-36-PCategory: Commercial CookingPower Source: Gas
Commercial Grade Built for Daily Use Canada-Wide Sales
Spec-first confidence: verify fit, requirements, and compatibility before ordering.
Commercial intent: equipment listed for professional foodservice environments.
Ordering tip: match doorway/service access and confirm connections/clearances.
Cooking Output

43,000 BTU output for busy service.

Production Ready

2 burner configuration supports daily commercial output.

Heavy-Duty Build

Commercial construction helps withstand repeated daily operation.

Utility Fit

Gas model: NG / LP. Confirm gas connection before ordering.

Key Specifications

Essential fit, capacity, utility, and certification details.

View all specifications
ModelRCTSM-36-P
Fit CheckW 36" × D 18" × H 17.7"
Gas TypeNG / LP
Key Benefits
Decision points for commercial buyers
  • EFI RCTSM-36-P gives the operation a defined role: finish, brown, and melt foods above the main cooking line.
  • Propane configuration is the main comparison point for footprint, access, and day-to-day use.
  • In a finishing area, use it to finish, brown, and melt foods above the main cooking line, then arrange the surrounding area so staff can move plated items into the finishing zone.
  • Can be reviewed beside Commercial Cooking Equipment when planning the wider equipment package.
Buying Tips
Reduce ordering risk before checkout
Fit check: Width: 36" • Depth: 18" • Height: 17.7" • Weight: 143 lb
Use the planned workload to judge the EFI RCTSM-36-P, then verify propane configuration against the actual installation area. The pre-order review for Salamanders Broilers should record published power requirements into the finishing area, together with the equipment access route; it should also settle loading clearance and the planned holding workflow at the planned finishing area location and access for cleaning and repairs. The order should remain open until loading clearance and the planned holding window and the latest published requirements have been checked.
Specifications
Commercial Equipment Specifications — Built for Fast, Accurate Buyer Comparison.
Core Product Details
BrandEFI
ModelRCTSM-36-P
CategoryCommercial Cooking
Equipment TypeSalamander Broiler
Fit & Dimensions
Width36"
Depth18"
Height17.7"
Overall Dimensions36" x 18" x 17.7"
Overall Dimensions (SI)914 x 457 x 450 mm
Net Weight143 lb
Gross Weight143 lb
Performance & Output
Electrical / Gas Requirements
Power SourceGas
Gas TypeNG / LP
Total BTU43,000 BTU
Build & Certifications
Number of Burners2
Warranty1 Year Limited Warranty Parts and Labour
Additional Specs
Burner typeCeramic infrared
Gas valveManual
Gauge16/18 gauge
Leg typeStainless steel leg with stainless steel bullet feet
MaterialStainless steel
Mount typeFloor model
Steel type430 stainless steel
Buyer note: Ensure your space, connections, and access points match this unit before ordering. Our team can help confirm fit and requirements to prevent installation issues and delays.
Why Buy From Us
The strongest case for the EFI RCTSM-36-P is a finishing area that needs to finish, brown, and melt foods above the main cooking line. With Continental Restaurant Equipment, Canadian operators can validate propane configuration, installation readiness, and loading clearance and the planned holding window using the latest available manufacturer information. That same review can cover Commercial Cooking Equipment and EFI Commercial Cooking Equipment so the station is planned as a whole.

Related Categories

Explore compatible equipment groups and closely related commercial categories.

Salamanders BroilersCommercial Cooking EquipmentEFI Commercial Cooking EquipmentOverhead Strip WarmersPortable cooking units

Frequently Asked Questions

When is the RCTSM-36-P a practical choice for a Salamanders Broilers application that must finish, brown, and melt foods above the main cooking line?
The EFI RCTSM-36-P belongs in the finishing area when the operation needs a dedicated way to finish, brown, and melt foods above the main cooking line. In a finishing area, use it to finish, brown, and melt foods above the main cooking line, then arrange the surrounding area so staff can move plated items into the finishing zone.
What must the site plan confirm about propane configuration and loading clearance and the planned holding window before ordering the RCTSM-36-P?
The site walk-through for Salamanders Broilers should cover electrical service into the finishing area, together with the route from receiving; loading clearance and the planned holding workflow at the planned finishing area location; and sanitation and technician access. Before the order is released, verify loading clearance and the planned holding window and place the latest manufacturer sheet in the finishing area project file.
How can propane configuration guide selection of the RCTSM-36-P for a finishing area project?
Propane configuration is the clearest model-specific checkpoint when reviewing the EFI RCTSM-36-P. It should align with the finishing area plan, including loading clearance and the planned holding window.
How does the RCTSM-36-P connect with Commercial Cooking Equipment in the finishing area, with Commercial Cooking Equipment as the comparison set?
Begin with Salamanders Broilers, then compare Commercial Cooking Equipment and EFI Commercial Cooking Equipment according to the surrounding workflow. The final group should account for loading clearance and the planned holding window.