That salamander is a beautiful thing!!!!!Here are a few more components.
I've got a salamander, or broiler. It's supposed to get 1800 degrees but I've only measured it to around 1400. Still, it's basically what Ruth's Chris uses for steaks. It adjusts up and down around 8 inches which dramatically changes temperature under the gas refractory tiles. It pulls out as well, making it easy to rotate a pan or remove something under high heat.
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