It’s rare to find a commercial or institutional kitchen without a commercial microwave because they are so incredibly handy. From retherming previously prepared meals to steaming vegetables to defrosting proteins, a microwave oven is a highly versatile piece of foodservice cooking equipment that adds convenience, time savings and efficiency.
While microwave ovens are common place in commercial foodservice, it’s important to know that not all microwaves are created equal. This is more than the difference between a residential microwave and a commercial microwave oven. There are also different grades of commercial microwave ovens; light-duty microwaves, medium-duty microwaves and heavy-duty microwaves. Each microwave type is defined by the watts utilized and the number of times per day that the equipment will be used. A light duty microwave is usually around 1000 watts and should be used for microwave cooking no more than 50 times per day. Medium duty microwaves are usually within 1200 to 2000 watts and can be used 150 times per day or less. The higher wattage allows medium duty microwave ovens to cook at faster speeds. Heavy-duty microwaves have a wattage range of 2000 to 3000 or more watts and are capable of being used 200 times or more for cooking on a daily basis. Heavy-duty microwaves are characterized by durability and faster cooking speeds.
When purchasing a commercial microwave, it is important to consider the environment and usage to get the best equipment for your application. Light-duty microwaves are best suited for break rooms, breakfast bars, concession stands and wait stations. Each of these applications usually operate for only one day part and usage is infrequent. Applications like c-stores, cafes, bakeries or pastry shops and some back-of-the house applications where usage is limited but more frequent than light duty. For the busy foodservice kitchen that relies on the microwave for more than warming up foods, a heavy-duty microwave is the right choice and well worth the additional initial expense. Businesses like QSR’s, cafeterias, larger catering operations and back of the house cooking applications like steaming vegetables or seafood, defrosting proteins, and cooking food.
