Microwave ovens have been making life in the kitchen easier since 1947. The invention of commercial microwave ovens takes this efficiency to the next level. They operate as high-volume heaters, and they are designed to withstand long hours and extended use in a restaurant kitchen (unlike home microwave ovens). Both home microwaves and commercial microwave ovens use electromagnetic energy to make the water molecules in food vibrate, thereby warming them. Foods high in water, like fruits and vegetables, will cook more quickly, as will those high in sugars and fats, like bacon. A conventional oven, on the other hand, uses heat to cook foods, rather than the electromagnetic waves that commercial microwave ovens use.
So when are commercial microwave ovens best for cooking, and when should you use a conventional oven instead? Read on for answers and ideas from ShortOrder.
Commercial Microwave Ovens
Commercial microwave ovens are great for quick work in the kitchen when a long cooking time in the oven won’t do. A commercial microwave oven has a much higher wattage than home microwave ovens, and must meet NSF sanitation standards. They are often more energy-efficient than other cooking methods, as well.
Conventional ovens have the advantage of being able to bake, roast, and broil, the drawback being that cook time may be significantly lengthened, contrasting the quick convenience of commercial microwave ovens. Note also that there are two kinds of ovens: gas and electric. A gas oven often produces a moist heat but very little ambient heat in the kitchen, while an electric oven produces a dry heat, which is more optimal for roasting.
How to Choose
If you are still unsure of which type of commercial appliance would be right for your kitchen, or you have chosen but don’t know which brand to pick, read the reviews ShortOrder customers have written about the products we carry. Reviews of Panasonic microwaves, Amana microwaves, Bakers Pride Ovens, and more can all be found on ShortOrder.com.