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. Will 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
EQUIPMENT GUIDE
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