An　experimental　study　of　free-surface　jet　impingement　was　carried　out　with　compound　molten　salt　to　understand　its　characteristics　of　heat　transfer.　Based　on　pre-experimental　verification　on　the　reliability　of　experimental　method　by　water　as　working　fluid,　a　compound　molten　salt　was　chosen　as　a　new　working　fluid　to　conduct　experiment　of　free-surface　jet　impingement.　The　heat　transfer　of　molten　salt　at　stagnation　point　was　investigated　in　detail,　and　the　Nusselt　number　of　molten　salt　increased　with　increasing　of　the　Reynolds　number　and　the　Prandtl　number,　and　was　nearly　constant　with　increasing　of　nozzle-to-plate　spacing　at　present　ranges.　The　data　was　correlated　by　an　empirical　formula,　which　was　compared　with　those　classical　correlations　from　references.　Next,　the　variation　of　the　Nusselt　number　of　molten　salt　was　also　verified　along　heated　surface.　It　was　shown　that　the　local　Nusselt　number　decreased　monotonously　with　increasing　of　lateral　distances　from　stagnation　point,　and　increased　with　increasing　of　the　Reynolds　number.　The　profiles　of　the　Nusselt　number　were　nearly　unchanged　for　different　nozzle-to-plate　spacing,　which　can　be　well　correlated　by　a　normalized　formula.　This　work　focused　on　the　heat　transfer　characteristics　of　the　molten　salt　in　free-surface　jet　impingement,　which　may　be　recognized　as　a　reference　for　promoting　the　application　of　molten　salt　in　heat　transfer　process,　especially　in　high　temperature　situations.　(C)　2019　Elsevier　Ltd.　All　rights　reserved.