Don’t Underestimate the Microwave Oven

A commercial microwave oven can be one of the most indispensable pieces of restaurant equipment in a restaurant kitchen. Commercial microwave ovens differ significantly from their residential counterparts in terms of durability, technology, controls and capacity. Microwave ovens cook, defrost, self-steam and reheat foods. Many operators use microwave ovens in accord with other types of restaurant equipment to speed production and help keep ambient kitchen temperatures low.

Many types of operations, including bars, quick-casual restaurants, banquet halls, hospitals, nursing homes and hotels, use microwaves to defrost and rapidly bring foods back to the proper serving temperature. Microwave ovens can also be used to prepare frozen packaged products, steam seafood and vegetables and cook pastas and certain grains.

Most microwave ovens feature programmable memory pad selectors, multiple-portion touch pads, manual operation capabilities, cycle counters to track oven usage, electronic timers with digital displays, see-through doors and lighted cavities. Many microwave ovens are capable of storing up to 100 cooking programs for easier preparation of best-selling menu items. Some microwave ovens will also adjust the cooking time for pre-programmed menu items when multiple items are being prepared. This feature not only prevents over/undercooking, but also results in more consistent food temperatures and textures.