Dual technology ovens are generally pre-programmed, which makes it easier to achieve desired food temperatures when cooking consistent items. Here are some of the most common uses for this equipment.
Units that combine microwave, forced convection and infrared radiant heat offer cook times that can be as much as 15 times faster than a conventional oven, which can help increase menu flexibility. Some compact microwave/convection dual technology oven models cook four times faster than conventional ovens.
Foodservice operators can use dual technology ovens for a variety of applications, but the most common ones are heat and serve functions on the front counter. Food that is already prepared, such as pizza or appetizers suitable for cooking in an oven, can be finished or reheated in dual technology ovens.
Items that take more time to cook, such as soufflés, can be prepared quicker with the help of these ovens.
The units also can be used for raw proteins, but this is not common in commercial applications.
Control systems on some models allow operators to change the airflow of the microwave during the cooking process, which can emulate other cooking programs. As a result, these units can replace fryers, steamers, convection ovens and broilers.
Generally, dual technology ovens can help operators increase speed of service, improve food quality and, subsequently, realize a quicker return on investment.
From fine dining restaurants to cafés, convenience stores and supermarkets, these ovens tend to be suitable for a broad spectrum of foodservice operations. While some models are best-suited for pizzerias, healthcare operations and stadium foodservice, others are geared more toward bakeries, kiosks and wine bars.