The Value of the Microwave in the Restaurant Industry

microwaveBack in the day, seeing a microwave on the cook line or assembly area of a restaurant was considered bad form. I knew some folks that would judge the quality of a place by first looking for the existence of a microwave.

I think those days have passed. Seeing a microwave on the line is a normal occurrence. They offer speed and convenience. Don’t get me wrong, I don’t want to go to a high-end fish house and see them throwing a handful of Gordon’s fish nuggets in the microwave to later throw on a fancy plate and charge me $100. No offense to the Gordon’s fisherman, but I don’t trust him in a high end kitchen.

One of the reasons that microwaves are less disheartening to see commercially, is the success they have in our home kitchens. There are many reasons for that, but it’s a 50/50 split between better frozen foods and better microwaves.

A simple, yet impactful, change in the microwave’s design is the carousel that rotates the product to provide for more even heating. Given the nature of microwaves, heating is often uneven. Rotating the product help foster even heating.

Convection microwaves are starting to get traction domestically. RV’s and houses are starting to see the convenience and flexibility these units can provide. They can even cook bread! They are fast and efficient.

All microwaves are not alike. Different technologies provide different functionality at different price points. To warm sauces, a $3,000 microwave would be overkill. In the same vein, using a low watt unit may not be suitable to every need. Check out our microwave buyers guide for some tips on finding the right unit for the right job. 

Tags: microwave buyer, microwaves, restaurant industry

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