Question 1

Do these come with a valve and orifice?

Accepted Answer

It is just the burner, no valve or orifice. It replaced the single burner on my Viking BBQ. I had to enlarge the opening to get it to fit over the orifice/jet, but it works great! Now I have a searing burner!!

Question 2

Can these be installed facing downward?

Accepted Answer

Yes. IMHO and experience, it's okay to use them in the downward position and plenty of examples if you search the internet. It also takes common sense and skill.

Overhead gas IR heaters using same type of ceramic are mounted in the overhead downward position. Some videos of them exist on YT and there are installations with them in the vertical (on a wall) position.

I build salamanders for outdoor use with these and others in the downward position that are basically the same construction. Just my advice if you do the same, make sure you have 3 or more feet above the burner. Some, but not all, caveats are:

Leave a gap around and between burners of 1/2 to 3/4" for cooling air to rise up through.

Builds should have sheet metal or ceramic coated sheet metal left, right and rear panels to limit spatter. Galvanized sheet metal is to be avoided as the zinc will melt or produce zinc oxide fumes which are dangerous to breathe. A front Pyrex door isn't required but will keep spatter from landing on you, your wife, guests and kids in between meat checks with tongs, temp probe etc.

Don't paint or powder coat the salamander or oven.

Always use copper or stainless steel tubing to route gas from the table top up to your burners. Use copper fittings and silver solder the connections when possible.  When your done, pressurize your work to 20 psi or so with compressed air never gas then check your work for leaks with soapy water. Look for bubbles.

Avoid any routing situation where there is a chance of heating gas lines to the point you can't touch them. Rout gas lines around the perimeter of the burner area never over it/them.

Avoid the gas line connection from stainless to hose near the burners.

Avoid fire and scorching hazards. Whatever oven or salamander your building always have air space below the drip pan or bricks below to protect tables and the like from intense 500+ degree heat. I always operate my builds outdoors and on top of stainless or brick tables never wood or other combustibles.

I finish sous vide cooked meat by high temp searing on an adjustable stainless rack so the surface of the meat is less than 2" below the burners. 8 to 10" below the rack is an oversize stainless grease pan that extends at least as wide as the burner(s) is/are to catch drippings . If the drip pan is too close to the burner(s) the grease may begin to smoke, sizzle or boil. A fire or flash fire hazard. You'll need to lower it more away from the burner(s).

Before searing, let sous vide'd meat cool to room temperature and pat dry the surface of the meat. Don't press or rub in such a way as to start removing great quantities of the spices off the meat surface. Searing wet meat takes longer and searing wet meat results may be unsatisfactory. Searing chicken parts or 10 oz NY steaks for example, only takes 5 to 10 mins per side depending on size of meat. Thin cuts (less than 1") will have to be closer to the burner and will cook much faster.

Objective is to bring the surface of the meat up to where the Maillard reaction phase takes place by high temp searing the outer surface of the meat to bring out flavor. Sous vide meat is already cooked to your preference inside and doesn't need any further cooking or raise the interior temperature of the meat very much. Searing completes the cooking process.

Meats that have not been cooked sous vide can be broiled normally by lowering the rack to your preference.

Buy the longest tongs you can find 16" or more with good gripping qualities, to keep your hands away from the intense heat when hand turning or holding the meat on edge to sear the fat and edges. Ove gloves may interfere with securely holding the meat with tongs.

Any grease that happens (unavoidable) to spatter up onto the surface of the burner while searing will be burned off quickly. No need to worry.

Never leave the salamander unattended !!

Question 3

how hot do in get

Accepted Answer

Depends on the size of the jet that feeds gas into the searing burner (diameter of the hole that the gas passes through & pressure of the gas). I have a Viking BBQ that I replaced a single burner that was jetted for Natural gas (vs Propane/a smaller hole). It's very hot.

Question 4

Is there a spot for a igniter?

Accepted Answer

Depending on how and where you mount the burner. You will have to be creative and and most likely make a bracket to hold the sparking unit. But it can be done with very little effort.

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ZBMZBCeramic Infrared Gas Burner, Square 16.9x3.7inch, Stainless Steel, Radiant Heat

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