Questions to Ask MICROWAVE OVENS 1. W hat food items will be used in the microwave oven? • Determine if the microwave will be used primarily for cooking, reheating, melting or defrosting. This will help to determine the recommended wattage » Higher wattage microwaves reheat more effectively » Some menu items may require faster speed (more power), higher capacity (batches) and greater functionality (better controller to handle a wider range of items using presets) • Many locations use microwaves as a supplemental rather than primary device for cooking • A microwave between 1,000 and 2,000 watts microwave is adequate when speed isn’t a primary factor or usage will be limited 2. How many times per day does your customer anticipate the microwave oven will be used? • 50-100 uses per day (light duty) • 100-250 uses per day (medium duty) • More than 250 uses per day (heavy duty) 3. What is your available power? • Lower wattage ovens can use a standard 120 volt receptacle • Higher wattage ovens require a higher rated connection and power availability 4. Where will installation take place? Are there any space constraints? • Controls are located at the top, side or bottom of a microwave. Be sure they won’t be obstructed 5. What cavity size is required? • Cavity sizes can range from 0.3 cubic feet to 1.6 cubic feet • Will single or family-size portions be cooked? • What is the product pack size? This information is important to ensure that cooking and reheating won’t require standard pack sizes to be broken up unless desired • The tools your customer already uses should be factored in when determining cavity size. 6. What type of pan or insert pan will be used? • Smaller cooking cavities bring higher microwave energy concentrations, resulting in more efficient heating 7. How fast will items need to be cooked or reheated? • Wattage is important. Be sure to familiarize yourself with all aspects • 2000 watt microwaves cook approximately 1.5 times faster than 1000 watt microwaves.
8. Will frozen, semi-frozen or thawed items be placed in the microwave oven? • Multi-stage cooking is recommended for frozen items » Multi-stage has the ability to program a ‘staged’ recipe and break up cook times into ‘time and power level’ stages. • Defrosting frozen items first can result in more even heating and fewer “hot spots” • Stages can also be beneficial for non-frozen items by providing more even heating during the initial stage followed by a higher-powered “finishing” 9. Will vegetables, seafood or shellfish be cooked or steamed? • If yes, microwaves higher than 1700 watts are recommended due to their steaming capabilities. 10. Are solid or glass doors preferred? • Solid doors are more visually appealing for front of the house applications while glass doors allow greater visibility during cooking or heating in the back of the house 11. W ill browning, toasting, crisping, grilling, finishing or baking be required? • If yes, a high speed combination oven is recommended 12. Does your customer make frequent menu changes or offer “limited time only” specials? • If yes, choose an oven that is easy to program or has a companion programming application. 13. Is the establishment part of a multi-unit or national chain? • If yes, an oven with USB capability will allow for easier uploads and menu item updates across all locations 14. How many different menu items will be used in the microwave oven? • For larger varieties, ovens with multiple program and preset capacities are recommended 15. Will the oven be located in an area near airborne grease or flour and yeast? • If yes, ovens with removable filters are highly recommended 16. Is your customer concerned with warranty coverage? • If yes, then specify a higher wattage oven, as they typically have longer and more encompassing warranties
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