Understanding Microwave Ovens

The Role of Microwave Ovens in Professional Kitchens

Microwave ovens are an essential tool in every professional kitchen. Standard microwave-only ovens are primarily used for safely reheating frozen or chilled food, a core function in informal dining restaurants and pubs, hotel room service, and staff canteens and cafeterias.

Combination Microwave Ovens

When convection hot air and grill functions are added, the microwave becomes a multi-function cooking oven: jacket potatoes can be softened then crisped, pastry dishes can be reheated and crisped, and almost all standard oven functions can be performed.

Limitations include load capacity and the absence of steam, unless using a specialised combi-microwave.

Rule of thumb: a microwave-only oven is for reheating; a combination microwave handles reheating and primary cooking.

Commercial vs Domestic Microwaves

A common misconception is that commercial and domestic microwaves differ only in power and price. This is false.

Power and Efficiency

• Domestic: 600–900 watts, usually one magnetron.
• Commercial: up to 2000 watts, usually two high-spec magnetrons.
• Higher wattage means faster reheating, but above 2000W can overcook the outside while the inside stays cold.

Build and Durability

Commercial ovens withstand heavy daily use. Domestic ovens are not designed for repeated professional use; prolonged use can lead to power loss and food safety risks.

Heat Distribution

Domestic ovens often rely on a turntable, while commercial ovens use more sophisticated heat-mixing systems to ensure even heating.

Materials and Food Safety

Domestic ovens use painted mild steel, which can chip and corrode. Commercial ovens use stainless steel casing: easy to clean, durable and corrosion-resistant. Oven cavity sizes follow the gastronorm system (½, 2/3, or full-size).

Power Bands for Commercial Microwaves

• Light-Duty (900–1100 W): cafés, satellite kitchens, petrol stations.
• Medium-Duty (1100–1500 W): occasional use in restaurants, busy cafés, pubs, leisure centres.
• Heavy-Duty (1500–1900 W): the most common band, for busy pubs, hotels, restaurants, staff catering.
• Extra Heavy-Duty (over 1900 W): large quantities, full gastronorm trays; requires hard wiring.

Best Practices for Using Microwaves

Cleaning and Hygiene

• Wipe food spatter immediately after use.
• Carry out a daily full cleandown with non-abrasive cloths and approved detergents.
• Regularly sanitise the oven cavity.

Maintenance

• Include microwaves in regular service cycles.
• Check door seals for microwave leakage.
• Ensure proper rear ventilation.
• Avoid running the oven empty, to prolong magnetron life.

Staff Training

• Train staff to close doors gently, not slam them.
• Avoid using metal containers.
• Teach safe handling and fire hazard awareness.

Common Operator Mistakes

• Scratching or scoring internal cavity walls.
• Using abrasive cleaners.
• Running the microwave empty.
• Slamming doors, damaging hinges.

Summary: Do's and Don'ts

Do

• Clean regularly, but gently.
• Avoid burnt food debris.
• Schedule regular servicing.
• Train staff on safety hazards.
• Ensure proper ventilation.

Don't

• Slam doors.
• Use metal containers.
• Scratch the oven interior.
• Use abrasive cleaners.
• Run the oven without food.

Browse our commercial microwave ovens.

Reproduced with kind permission of CESA (Catering Equipment Suppliers Association).