Microwaves: Commercial vs. Residential
By Carla Landi
It seems harmless enough. Why can’t a professional foodservice operation use a residential microwave?
What I found out is that using a microwave built for residential use in a foodservice environment can be very costly and can also create some very serious safety hazards as it tries to keep up with the busy restaurant environment.
Residential microwaves in a high-demand environment can unnoticeably cook unevenly and leave cold spots. And this can be very dangerous to patrons and potentially the operator.
As a result of the differences in food safety standards in a foodservice environment, residential microwaves don’t meet the requirements of health inspectors and insurance policies.
Your kitchen deserves a Commercial Microwave. Here’s a list of reasons why…
- Meet criteria under commercial insurance policy and health inspections.
- Get held to a higher standard during testing for increased safety.
- Are built stronger with high quality components, cooling fans, transformers and control panels. And are equipped with heavy-duty power cords and commercial quality relays.
- Are equipped with control panel that allow easy menu programming for consistently cooked product every time.
- Are more powerful for faster heating and better quality results. Internal stirrers contribute to even cooking results without the hassles of a turntable.
- Come with a wiring diagram that allows for faster and more accurate servicing. Residential microwaves often require complete replacement after a component failure.
It should now be clear that a residential microwave just doesn’t cut it when put to the test in the busy foodservice environment. So make sure the kitchen in which you cook is properly equipped. Please see AmanaCommercialProducts.com and PanasonicCommercial.com for all of your commercial microwave needs.