Commercial microwaves

Commercial microwave ovens work on the same basic principle as household microwave ovens, but they are typically larger and more powerful.

Here's a simplified explanation of how commercial microwave ovens work:

1. Microwaves generation: Commercial microwave ovens have a magnetron, a vacuum tube that generates electromagnetic waves in the microwave frequency range.
2. Distribution of microwaves: The generated microwaves are channelled into the oven cavity through a waveguide.
3. Reflection and absorption: When the microwaves enter the oven cavity, they bounce off the metal walls, which reflect and distribute the microwaves evenly throughout the cooking space. The food in the cavity absorbs the microwaves.
4. Excitation of water molecules: Microwaves primarily interact with water molecules present in the food. The microwaves excite the water molecules, causing them to vibrate rapidly. This vibration generates heat, which cooks the food from the inside out. As the water molecules heat up, they transfer the heat to the surrounding parts of the food, cooking it throughout.

Commercial microwave convection oven combos heat up food like a conventional microwave, but have an additional heating element and fan, so can bake, roast and crisp food like an oven.

Commercial convection microwaves give you the option to use the microwave function alone, the convection function alone, or a combination of both. In short, they are more versatile than a standard microwave oven.

Commercial microwave ovens are generally categorised by their usage level, as follows:

Light-duty commercial microwave ovens: With a power rating of between 900 and 1,200 watts, light-duty microwaves are suitable for small cafes, offices, break rooms, and convenience stores. They’re used to reheat pre-cooked foods, heat beverages, and for simple cooking tasks.

Medium-duty commercial microwave ovens: With a power rating of between 1,200 and 2,000 watts, medium-duty microwaves are designed for small to medium-sized restaurants, delis, and fast-food establishments. They’re used for reheating, defrosting, cooking pre-packaged or partially cooked meals, and some light food preparation.

Heavy-duty commercial microwave ovens: With a power rating of between 2,000 and 3,000+ watts, these industrial microwave ovens are built to withstand high-volume use in busy commercial kitchens, large-scale food service establishments, and institutional settings like hospitals or universities. They can handle continuous and demanding cooking tasks, including reheating large quantities of food, cooking raw ingredients, and preparing complex dishes.

The interior cavity of your commercial microwave obviously needs to be able to accommodate your dishes and food items.

Generally speaking, the higher a microwave’s wattage, the bigger it is. However, you can still find light-duty commercial microwaves with extra-large interiors and compact heavy-duty models too.

Microwave ovens range in size from about 300mm wide and deep up to 600mm wide and deep. Microwaves need at least 50mm of clearance on all sides to ensure they’re adequately ventilated.

The below provides a breakdown of the most common sizes:

8.5-22.7L

• Holds most 1/6- and 1/4-sized high-temperature food pans
• Fits small plates, bowls, and mugs

25.5-28.3L

• Holds most 1/3- to 1/2-sized high temperature food pans
• Fits medium-sized plates, microwavable containers, and mugs

34-45.5L

• Holds most full-size high temperature food pans
• Fits most standard plates, dishes, and pans

The most critical things to consider when shopping for a commercial microwave are wattage and usage level. The more you use it, the faster you’ll need it to cook or heat food and beverages, and the higher the wattage you’ll require.

For example, reheating a plate of food in a 1,000W microwave oven takes about 4–5 minutes compared with 2–3 minutes in a 2,200W microwave.

There are two main types of commercial microwave oven controls: dial and push button. The following table summarises their pluses and minuses:

Dial

• Easy to understand and operate
• Clear time increments (seconds and minutes)
• Typically cheaper than push-button models.
• Inability to save custom settings
• Can’t automate cooking processes
• No pre-programmed settings.

Push button

• Ability to save and recall custom cooking settings
• Dedicated buttons for common functions (e.g. defrost)
• Pre-programmed settings for popular food items.
• Steeper learning curve compared with dials
• More room for error due to greater complexity
• Generally more expensive than dial models.

Here are some of the main benefits of using a commercial microwave oven:

• Heats food quickly, allowing for faster turnaround times in busy commercial kitchens
• Versatile appliance that can defrost, heat, reheat and cook a wide range of food items
• Generally more energy-efficient than other cooking appliances, such as conventional ovens.

Here are some of the main drawbacks of using a commercial microwave oven:

• Potential for uneven heating, with some parts of the food becoming overcooked or dry and others remaining undercooked. Stirring or rotating the food can help mitigate this issue.
• Does not provide the same browning or crispness as other cooking methods like grilling or baking.
• Does not enhance or develop flavours in the same way as other methods like roasting or simmering. Foods cooked solely in a microwave may lack depth and complexity of flavour compared to other cooking techniques.