Browse our articles on cooking equipment and find primers on a wide variety of specific product categories, including articles on how to specify, when to replace products and much more.
While some units from the 1970s remain in use, the typical service life for a microwave oven is about 2,500 hours. A number of signs will signify that a microwave may need replacing.
With foodservice operators looking at every dollar, there is a tendency to prolong or forego necessary maintenance and service. In the case of ventilation and exhaust systems, this mistake may not only be costly, but could also be deadly.
Commercial microwaves can help foodservice operators increase speed of service and lower a facility's overhead due to the unit's low energy use. For operators that need to conserve space, particularly those with smaller footprints, microwaves can be a desirable piece of foodservice equipment.
Deck ovens and pizza operations go hand in hand. Although these ovens have no motor and create natural convection using baffle systems, the units typically offer higher Btu than convection ovens. This provides unique browning for preparing a wide range of menu items, such as chicken, fish, casseroles and, more often than not, pizza.
Dual technology ovens use multiple energies that include impingement heating, high-speed vectored air or a combination of impingement, microwave and radiant heating. This process provides added speed, flexibility and consistency.
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.
Dual technology oven maintenance is not complicated. Still, regular cleaning and planned maintenance can increase the service life of these units.
From fine dining and quick-service restaurants to pizzerias and institutional operations, dual technology ovens can provide added menu flexibility, increase speed of service and deliver consistent results when specified properly.
Cooking with steam offers foodservice operators many benefits. For example, steam has six times the energy as boiling water and it transfers that energy instantaneously. And burning and scorching tends not to be an issue because steam never gets hot enough to caramelize the product. In addition, it is possible to cook multiple menu items in a steamer because steam does not transfer food flavors, it only enhances them.